Greek Yogurt Cake

My idea of health food.

My idea of health food.

Yogurt does a body good.

This cake has plenty of yogurt in it.

Ergo, this cake is bona fide health food.

OK, maybe not. But can you blame me for trying? Especially when this “Greek Yogurt Cake” is so moist and tender, with a wonderful tang to it?

The recipe is from the new cookbook, “Mad Hungry Cravings” (Artisan) of which I received a review copy. Lucinda Scala Quinn, executive food editor of Martha Stewart Living Omnimedia and mother of three, has created comforting dishes sure to appeal to families — everything from chicken chive burgers to “Eggplant Parm Stacks” to banana chocolate chip cookies.

For this cake, I used Nancy’s Organic Greek Yogurt, of which I recently received a sample. The nonfat version is so thick and creamy that it’s hard to believe it’s made with skim milk. What’s more, the company says that each serving contains more than 56 billion active probiotic cultures, which are thought to aid digestion and strengthen the immune system. See, yogurt cake is good for  you. (wink, wink)

Thick and creamy Greek yogurt.

Thick and creamy Greek yogurt.

The yogurt, available in 6-ounce ($2.29) and 24-ounce ($6.69) containers is sold at Albertson’s, Safeway, Whole Foods, Raley’s, Andronico’s, Rainbow Grocery, Real Food, and Mollie Stone’s stores.

This simple batter of yogurt, butter, flour, honey, sugar, eggs, baking powder, baking soda and vanilla extract bakes up fluffy. The next day, the cake will still be moist, but the texture will become a little denser, almost like pound cake. It’s wonderful, either way.

Super moist and super good.

Super moist and super good.

The cake is rather a blank canvas. You can serve it sprinkled with confectioner’s sugar. Or with sour cherries in syrup. Or with a dollop of more Greek yogurt and walnuts drizzled with honey. Or with any fresh summer fruit you desire.

Fruit? Why, that makes this cake even more healthful.

I’ll have another slice then. Can you blame me?


Greek Yogurt Cake

(Serves 8)

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon coarse salt

1 cup fat-free Greek yogurt

1/4 cup honey

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

1 cup sugar

3 large eggs, at room temperature

1 teaspoon pure vanilla extract

Walnuts for garnish (optional)

Sour cherries in syrup for garnish (optional)

Extra Greek yogurt for garnish (optional)

Preheat oven to 350 degrees wit a rack in the middle position. Butter and flour a 9-by-2-inch springform pan.

Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Stir together the yogurt and honey in a small bowl.

In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the butter and sugar until pale and fluffy. Beat in the eggs, one at a time, beating until fully incorporated. Beat in vanilla extract.

Add flour mixture to the butter mixture in 3 additions, alternating with the yogurt and beginning and ending with the flour.

Transfer the batter to a prepared pan and smooth the top. Bake for 35 to 40 minutes, until top is golden brown and a toothpick inserted into the center of the cake in the pan on a wire rack for 10 minutes. Remove the sides of the pan and invert the cake, lift off the pan bottom and let the cake cool completely.

Slice the cake and serve plain, sprinkled with sugar, or with the topping of your choice, such as walnuts or cherries.

From “Made Hungry Cravings” by Lucinda Scala Quinn


More Recipes Using Yogurt: Yogurt and Spinach Dip in the Persian Manner


And: Strawberry Shortcakes with Greek Yogurt


And: Cinnamon-Apple Yogurt Muffins


And: Sweet Potato and Cumin Soup with Feta Yogurt

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  • A delicious cake! It looks wonderfully moist.



  • I really like that top picture. And the recipe looks great, too! Sometime this year I’m going to start making my own yogurt. It hasn’t happened yet, but it will! And I’ll use it in this cake. πŸ˜‰

  • The yogurt that contains more than 56 billion active probiotic cultures probably will be good for your digestive system as long as they are NOT COOKED! Perhaps yogurt in a non-baking cake recipe?

  • This cake looks delicious Carolyn…beautiful texture…looks really moist, light and fluffy.
    Thanks for the recipe!

  • Man that slice of cake looks SO good! I feel like I could stick a fork into it all the way from Australia πŸ˜›

  • I am definitely trying this cake πŸ™‚

  • I wonder if it’s similar to the french yogurt cakes? Must test it…

  • Yum – tried this recipe today, cut down the sugar and it was perfect

  • Rooth: You can absolutely cut down the sugar a bit in this recipe — or most recipes for that matter — without any bad effects. Glad the cake proved a hit.

  • yogurt is a magnificent moistener and i’m turning to it more and more frequently lately. you and i have similar ideas about health food, carolyn. πŸ™‚

  • Oh, this is definitely healthy! And what slice of homemade cake isn’t – eaten in, um, moderation. This is really the kind of cake my husband loves to find on the kitchen table for breakfast and coffee break. And I think this would be wonderful with whipped cream and fruit. Health food for the soul.

  • Jamie: “Health food for the soul!” I love the way you think. πŸ˜‰

  • Pingback: ROUND 19: GREEK YOGURT CAKE | sitting in bars with cake

  • Delicious cake! I mistakenly bought lemon greek yogurt but used it any way and then omitted the honey! Still tasted yum! I also put a splash ofbuttermilk in at the end, just to add to the moistness!

    I’ll be doing the yogurt thing again! BIG hit in my house! :).

  • Batter tasted delicious as had been looking for a good yoghurt cake recipe, however I would suggest maybe a 10″ springform as mine took 50 mins to cook. It was just a fraction overdone on the outside ( to get the inside fully cooked). I think you would still get enough height. I did cook on 160 fan forced which I wouldn’t have thought would make that much difference. Thanks for the recipe I will make it again, xom

  • Me: You could definitely bake it in a 10-inch springform pan with no problem. Glad you loved the cake as much as I did.

  • Rupa Lakshminarayan

    Do u have a PIN icon for me to save this recipe ?
    Thanks !
    – Rupa

  • Wonderful super moist cake! My husband and mom were in love with it. Making it again today.

  • Kristina: So glad you liked it. It’s one of my favorites, too. Perfect for any occasion.

  • Greek yogurt AND walnuts (which should not be optional – those are a must, haha) = top superfoods to me. Looove this cake.

  • Liz S.: I like how you think! I, too, rarely think nuts are optional. LOL I add them every chance I get when I bake. πŸ˜‰

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