Okay, flavor adventurers, get ready to have your minds blown! Today, we’re diving headfirst into a world of tangy, sweet, and utterly addictive deliciousness with my Creamy Yogurt Cake!

I’m talking about a cake so moist, so flavorful, and so unbelievably easy to make, it’s about to become your new go-to for every celebration, potluck, or “I deserve a treat” kind of day. This Creamy Yogurt Cake represents everything Cuba Queen is about: bold flavors, simple ingredients, and unforgettable results.

The first time I tasted a yogurt cake, it was at a tiny little bakery in Santorini. The air was thick with the smell of lemons and the sun was blazing hot. One bite, and I knew I had to recreate that magic at home, Cuba Queen style!

But here’s the truth: my first few attempts were… let’s just say they were less “Santorini sunset” and more “sad desk lunch.” Too dry, too bland, just missing that spark.

Then, I had a flavor breakthrough: Greek yogurt! Boom! Its creamy tanginess was exactly what this cake needed to become the Creamy Yogurt Cake of my dreams.

Get ready to ditch those complicated recipes and say hello to your new favorite Creamy Yogurt Cake. I’m so pumped to share this one with you! Let’s get baking! 🔥

INGREDIENTS You Need for This:

This Creamy Yogurt Cake ingredient list is short but mighty! We’re talking pantry staples and a little bit of magic. Get ready to rock this recipe!

2 cups all-purpose flour: This is your Creamy Yogurt Cake base, baby! Don’t skimp on the quality.
2 teaspoons baking powder: For that perfect rise. Make sure it’s fresh, or your cake will be flatter than a pancake!
½ teaspoon baking soda: This balances out the tanginess of the yogurt and adds a touch of lightness.
½ teaspoon salt: A pinch of salt enhances all the other flavors. Don’t skip it!
1 cup (2 sticks) unsalted butter, softened: The secret to a moist and tender Creamy Yogurt Cake. Make sure it’s softened, not melted.
1 ¾ cups granulated sugar: Sweetness is key! Adjust slightly to your liking, but this is the sweet spot for me.
3 large eggs: Adds richness and structure. Use room-temperature eggs for best results.
1 cup plain Greek yogurt: Here’s the Creamy Yogurt Cake game-changer! Full-fat Greek yogurt is the way to go for maximum flavor and moisture.
¼ cup milk: Adds a little extra moisture and helps to create a smooth batter.
2 teaspoons vanilla extract: A splash of vanilla adds warmth and depth of flavor. Don’t be shy!
Zest of 1 lemon: Brightens up the whole Creamy Yogurt Cake and adds a zesty kick.

You can usually find great vanilla at your local spice shop, but I get most of my ingredients for this amazing Creamy Yogurt Cake at Trader Joe’s.

Splurge on high-quality Greek yogurt for this delicious Creamy Yogurt Cake, trust me! It makes all the difference. For a budget-friendly alternative, you can use regular yogurt, but be sure to drain off any excess liquid first.

Storage wisdom for ingredient prep? Make sure your butter and eggs are at room temperature before you start. This helps everything blend together smoothly and creates a more tender crumb. If you like this tangy flavor, you’ll love my recipe for Creamy Reuben Soup!

STEP-BY-STEP INSTRUCTIONS:

Alright, flavor adventurers, it’s time to transform these ingredients into a masterpiece! Don’t stress – your Creamy Yogurt Cake is going to be incredible. Just follow these simple steps.

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Trust me, you want a light coating of flour to prevent sticking!
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Pro tip for Creamy Yogurt Cake perfection: whisk it like you mean it! We don’t want any lumps.
In a large bowl, cream together the softened butter and sugar until light and fluffy. This is where your arm workout begins! Make sure the butter and sugar are fully combined and creamy.
Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest. Keep scraping down the sides of the bowl to make sure everything is evenly mixed.
In a small bowl, whisk together the Greek yogurt and milk. This will help create a smooth and creamy addition to the batter.
Gradually add the dry ingredients to the wet ingredients, alternating with the yogurt mixture, beginning and ending with the dry ingredients. Mix until just combined. Don’t overmix! Overmixing will result in a tough cake.
Pour the batter into the prepared pan and spread evenly. In my kitchen, this perfect Creamy Yogurt Cake takes exactly 30-35 minutes to bake, but ovens vary.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Your Creamy Yogurt Cake should look golden brown and slightly puffed up.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking to the pan and allows it to cool evenly.
Optional: Dust the top with powdered sugar or top with a lemon glaze. This adds a touch of sweetness and makes the cake look extra fancy!

Here’s where most people mess up their Greek Creamy Yogurt Cake – they overbake it! Keep a close eye on it and test for doneness with a toothpick.

While your Creamy Yogurt Cake is working its magic, grab your camera – this is Instagram gold! Seriously, the golden color and slight tang are amazing.

PRESENTATION:

Alright, flavor adventurers, let’s talk presentation. This Creamy Yogurt Cake deserves to be shown off! We’re not just baking a cake, we’re creating an experience.

For maximum impact, serve this Creamy Yogurt Cake on a pretty platter or cake stand. Dust with powdered sugar or drizzle with a lemon glaze. A few fresh berries or a sprig of mint add a pop of color.

This Creamy Yogurt Cake absolutely slays at dinner parties! People absolutely lose their minds when I serve this simple Creamy Yogurt Cake at potlucks. It’s always the first thing to disappear.

Perfect occasions for this Creamy Yogurt Cake? Brunch with friends, afternoon tea, or a simple weeknight dessert. It’s also amazing for birthdays or any other celebration.

Bold pairing suggestions: Serve this Creamy Yogurt Cake with a scoop of vanilla ice cream, a dollop of whipped cream, or a side of fresh fruit. A glass of sweet dessert wine or a cup of coffee is also a great complement.

Leftover transformations: Turn leftover Creamy Yogurt Cake into a delicious trifle by layering it with berries and whipped cream. Or, cube it and use it as croutons for a fruit salad.

For a seasonal Creamy Yogurt Cake variation, try adding blueberries in the summer or cranberries in the winter. The possibilities are endless! If your kids love this, they’ll go crazy for my Mini Banana Pudding Cheesecakes!

FAQs:

Got questions? I’ve got answers! Here are some frequently asked questions about my Creamy Yogurt Cake recipe.

Can I use a different type of yogurt for this Creamy Yogurt Cake?
Absolutely! While I prefer Greek yogurt for its creamy texture and tangy flavor, you can use regular yogurt or even a plant-based yogurt. Just be sure to drain off any excess liquid first.
What if I don’t have lemon zest?
No problem! You can substitute with orange zest or leave it out altogether. The cake will still be delicious.
Can I make this Creamy Yogurt Cake gluten-free?
Yes! Simply substitute the all-purpose flour with a gluten-free flour blend. Be sure to use a blend that is designed for baking.
How do I know when my Creamy Yogurt Cake is perfectly done?
A toothpick inserted into the center should come out clean. The cake should also be golden brown and slightly puffed up.
Can I freeze this Creamy Yogurt Cake?
Yes! Wrap the cake tightly in plastic wrap and then in foil. It will keep in the freezer for up to 2 months.
What if my Creamy Yogurt Cake is too dry?
Make sure you’re not overbaking it. Also, be sure to use full-fat Greek yogurt and measure your ingredients accurately.
Can I add chocolate chips to this Creamy Yogurt Cake?
Heck yeah! Chocolate chips would be a delicious addition. You could also add nuts, dried fruit, or any other of your favorite mix-ins.

This Creamy Yogurt Cake recipe has been tested and tweaked by so many of my followers. One said she tried it with lime zest and it was amazing, so don’t be afraid to experiment!

For a different Creamy Yogurt Cake customization, try adding a glaze. Simple powdered sugar and lemon juice mixed together and drizzled over the cake is always a winner.

Don’t be afraid to experiment and make this easy Creamy Yogurt Cake your own. I have confidence you can make this recipe!

CONCLUSION:

This Creamy Yogurt Cake is more than just a recipe; it’s a celebration of simple ingredients and bold flavors. It represents everything Cuba Queen stands for: creating unforgettable experiences in the kitchen.

My Creamy Yogurt Cake Power Tips:

Don’t overmix the batter! This is key to a tender cake.
Use room-temperature ingredients. This helps everything blend together smoothly.
Don’t overbake the cake! Keep a close eye on it and test for doneness with a toothpick.

I’ve created so many variations of this Creamy Yogurt Cake recipe, and they all get rave reviews. The lemon version is always a classic, but I also love adding blueberries or raspberries. For a richer flavor, try using brown butter instead of regular butter.

The Creamy Yogurt Cake with the biggest reactions? Definitely the one with a tangy lemon glaze. People can’t get enough of it! For more inspiration, check out this Lemon Yogurt Cake Recipe from Love and Lemons.

I’m confident that this Creamy Yogurt Cake will become your signature dish. It’s easy to make, incredibly delicious, and always a crowd-pleaser.

So, what are you waiting for? Get in the kitchen and start baking! I want to see your Creamy Yogurt Cake creations. Don’t forget to share your results and tag me on social media.

Let’s create some Creamy Yogurt Cake memories together! This moist yogurt cake recipe will be your favorite I promise. Now go make some magic! 🔥✨ And if you love this simple recipe, check out my Mini Banana Pudding Cheesecakes – they’re another flavor explosion!

Speaking of flavor adventures, check out The Mediterranean Dish’s Easy Yogurt Cake recipe – it’s another delicious way to enjoy this classic dessert.

You can also checkout the Café Sucre Farine’s recipe for a French Grandmother’s Lemon Yogurt Cake to have your cake experience become well rounded. And don’t forget to try my Raspberry White Chocolate Cake Roll for another taste of sweet perfection!

Creamy Yogurt Cake

Print Recipe

This Creamy Yogurt Cake is incredibly moist and tender, with a subtle tang from the yogurt that perfectly balances the sweetness. It’s a simple yet elegant dessert that’s perfect for any occasion.

Author: Quinn
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 8 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup plain Greek yogurt
Powdered sugar, for dusting (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream together sugar and butter until light and fluffy.
Beat in eggs one at a time, then stir in vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the yogurt, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
Pour batter into the prepared cake pan and spread evenly.
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Dust with powdered sugar before serving, if desired.

Notes

Serve with fresh berries or a dollop of whipped cream for an extra special treat.