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Greek Yogurt Vanilla Cake

Moist Greek Yogurt Vanilla Cake That Steals the Show

This Greek Yogurt Vanilla Cake is incredibly moist, tender, and brings warmth of vanilla without overwhelming sweetness.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 2 hours
Total Time 3 hours 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Greek
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour King Arthur preferred
  • 2 teaspoons baking powder essential for fluffiness
  • 1 teaspoon baking soda balances acidity
  • 1/4 teaspoon salt enhances flavors
  • 1 cup full-fat Greek yogurt adds moisture
  • 1 cup granulated sugar retains moisture
  • 3 eggs room temperature preferred
  • 1/2 cup olive oil can substitute with neutral oils
  • 2 teaspoons vanilla extract Nielsen-Massey recommended
  • 1/4 teaspoon ground nutmeg use sparingly
For Dusting
  • 1 cup powdered sugar for elegant finish
For Serving
  • fresh fruit & yogurt complements flavors

Equipment

  • 9-inch round or 8x8-inch square baking pan
  • Mixing Bowls
  • whisk
  • spatula
  • Wire rack

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and grease the baking pan with olive oil, lining the bottom with parchment paper.
  2. Whisk together flour, baking powder, baking soda, salt, and ground nutmeg in a medium bowl.
  3. In a large bowl, whisk eggs and sugar until pale, then mix in yogurt, olive oil, and vanilla extract.
  4. Fold the dry ingredients into the wet mixture gently until no dry spots remain.
  5. Pour the batter into the prepared pan and bake for 50-55 minutes until done.
  6. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
  7. Dust with powdered sugar and serve with fresh fruit and yogurt.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 150IUCalcium: 50mgIron: 1mg

Notes

Ensure room temperature ingredients and avoid overmixing for a light, fluffy cake. Store in a covered container at room temperature for up to 3 days or refrigerate for up to a week.

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