Vanilla Yogurt Snack Cake

Name: Vanilla Yogurt Snack Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Ingredients: 1 cup plain yogurt; 1 cup granulated sugar; 3 large eggs; 1/3 cup vegetable oil; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; Powdered sugar for dusting; Fresh berries for garnish

Highlighted under: Wholesome Sweet Bakes

I absolutely love how this Vanilla Yogurt Snack Cake combines the lightness of yogurt with the sweetness of vanilla. It’s a perfect treat for any time of day, whether you’re enjoying it as a midday snack or serving it at a gathering. The cake is moist and fluffy, thanks to the yogurt, and the vanilla gives it an inviting aroma. It’s a simple recipe that yields delicious results, and it never fails to impress my family or friends. If you’re looking for a delightful cake that’s easy to make, this is the one!

Created by

Maisie Clarke

Last updated on 2026-02-15T07:37:36.801Z

When I first decided to play around with yogurt in my baking, I was skeptical about how it would change the texture of my cakes. To my surprise, this Vanilla Yogurt Snack Cake turned out fantastically moist and fluffy, even better than I had envisioned! I loved how the yogurt added a subtle tang that balanced beautifully with the sweetness of sugar.

As I observed the baking process, I noticed how quickly the batter came together with just a few ingredients. This method is a time-saver, making it perfect for last-minute gatherings. Plus, it’s so versatile that you can mix in your favorite fruits or toppings to suit your preferences!

Why You'll Love This Vanilla Yogurt Snack Cake
Moist and fluffy texture enhanced by yogurt
Rich vanilla flavor that resonates in every bite
Quick and easy to whip up for any occasion

Understanding the Role of Yogurt

Yogurt is not just a moistening agent in this Vanilla Yogurt Snack Cake; it plays a crucial role in the cake's overall texture. The acidity in yogurt reacts with the baking powder, helping the cake rise and create a fluffy crumb. When you mix it with sugar and eggs, you’re also developing a beautiful structure that adds lightness without the need for extra leavening agents. This is what sets this cake apart from drier counterparts.

If you're considering substitutions, feel free to use Greek yogurt for a richer flavor and thicker texture. Alternatively, non-dairy options like almond or coconut yogurt work well, but ensure they are unsweetened to maintain the balance of flavors in the cake.

Perfecting the Mixing Technique

When combining the wet and dry ingredients, it’s vital to fold rather than stir vigorously. This gentle method keeps the air pockets that form during the mixing process intact, resulting in a lighter cake. Aim to mix until just combined; small lumps are perfectly acceptable and better than overmixing, which can lead to a dense cake.

I recommend using a rubber spatula for this step, as it allows you to scrape down the sides of the bowl efficiently. This way, you ensure that no streaks of flour remain, while still preserving the fluffiness the cake will develop during baking.

Ingredients

Gather all the necessary ingredients before you start baking to ensure a smooth process.

For the Cake

1 cup plain yogurt
1 cup granulated sugar
3 large eggs
1/3 cup vegetable oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

For the Topping (optional)

Powdered sugar for dusting
Fresh berries for garnish

Once you have everything ready, it will be smooth sailing from here!

Instructions

Preheat your oven and prepare your baking dish before mixing the ingredients.

Preheat the Oven

Preheat your oven to 350°F (180°C). Grease and flour an 8-inch square baking pan.

Mix Wet Ingredients

In a large bowl, whisk together the yogurt, sugar, eggs, oil, and vanilla extract until smooth.

Combine Dry Ingredients

In a separate bowl, sift together the flour, baking powder, and salt.

Combine Mixtures

Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.

Bake

Pour the batter into the prepared baking pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. Optionally, dust with powdered sugar and serve with fresh berries.

Enjoy this delicious treat with family or friends!

Pro Tips

For an extra dimension of flavor, consider adding a teaspoon of almond extract or lemon zest to the batter. This can elevate the taste and aroma of your cake significantly!

Make-Ahead and Storage Tips

This Vanilla Yogurt Snack Cake can easily be made ahead of time. Once cooled completely, wrap the cake tightly in plastic wrap and store it in an airtight container at room temperature for up to three days. For longer storage, consider freezing individual slices, which can last up to three months. Just make sure to place a piece of parchment paper between the slices to prevent them from sticking.

When you're ready to enjoy the frozen cake, simply let it thaw in the refrigerator overnight. For a quick fix, you can reheat slices in the microwave for 15-20 seconds. This will revive the softness and make it feel freshly baked again.

Serving Suggestions

While the Vanilla Yogurt Snack Cake is delightful on its own, serving it with fresh berries can elevate the dish. The natural sweetness and acidity of the berries complement the vanilla beautifully, creating a balanced dessert. Consider a mix of strawberries, blueberries, and raspberries for color and flavor contrast.

For a touch of decadence, a dollop of whipped cream or a scoop of vanilla ice cream can make this cake even more indulgent. When entertaining, you might also want to drizzle a simple icing made of powdered sugar and milk over the top for an elegant finish.

Questions About Recipes

→ Can I use Greek yogurt instead of plain yogurt?

Yes, Greek yogurt works wonderfully and will make the cake even more moist.

→ How can I store the leftover cake?

You can store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I freeze this cake?

Absolutely! This cake can be frozen for up to 3 months. Just wrap it tightly in plastic wrap and aluminum foil.

→ What variations can I try?

You can mix in chocolate chips, nuts, or shredded coconut to the batter for added flavor and texture.