Description
Enjoy a slice of this easy Light & Fluffy Yogurt Cloud Cake, a wonderfully moist and tender cake made with simple pantry staples and creamy Greek yogurt. This one-bowl recipe combines eggs, sugar, vanilla, and vegetable oil for a soft, delicate crumb with a subtle tangy flavor. No stand mixer or complicated techniques are needed! Perfect for breakfast, afternoon tea, or a light dessert, this versatile yogurt cake tastes delicious on its own or topped with powdered sugar, fresh berries, or whipped cream.
Ingredients
Scale
- 1 cup (245 g) plain full-fat Greek yogurt
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) vegetable oil
- 1 1/2 cups (190 g) all-purpose flour
- 2 teaspoons baking powder
- 1 pinch salt
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan and line the bottom with parchment paper.
- Mix the wet ingredients: In a large mixing bowl, whisk together the Greek yogurt, eggs, and vanilla extract until smooth.
- Add sugar and oil: Gradually whisk in the granulated sugar and vegetable oil until the mixture is glossy and well combined.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Make the batter: Sift the dry ingredients into the wet mixture. Gently fold with a spatula until just combined and no visible flour pockets remain. Avoid overmixing.
- Fill the pan: Pour the batter into the prepared cake pan and smooth the surface evenly.
- Bake the cake: Bake for approximately 30 minutes, or until the top is lightly golden, springs back gently when touched, and a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes. Run a knife around the edges, then transfer the cake to a wire rack to cool completely.
- Serve: Slice into 8 equal portions. Enjoy plain or garnish with powdered sugar, fresh berries, or whipped cream.
Notes
- Use room-temperature ingredients: Room-temperature eggs and yogurt combine more evenly for a smoother batter.
- Avoid overmixing: Fold the flour mixture in gently to help keep the cake tender and light.
- Choose full-fat yogurt: Greek yogurt provides a rich texture and helps keep the cake moist.
- Try flavor variations: Add lemon zest, orange zest, or a little almond extract for a different flavor.
- Change the oil: A mild olive oil works well, while melted butter creates a richer flavor.
- Use an 8-inch pan: The cake will be taller and may need an additional 3–5 minutes of baking time. Check for doneness before removing it from the oven.
- Storage: Store the completely cooled cake in an airtight container at room temperature for up to 3 days. Refrigerate if topped with whipped cream or fresh fruit, and consume within 5 days.
- Serving suggestion: Serve with fresh seasonal berries, a dusting of powdered sugar, or a spoonful of whipped cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330 kcal
- Fat: 16 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 6 g