Did you know you can make one of the best cakes ever with NO scales or measuring cups? What is this magic?! Yoghurt Pot Cake is a thing, and it’s SO easy and flipping delicious. Cake baking at its simplest, which is what we all need in our lives!
So, why yoghurt as a cake ingredient? It might not be traditional but it really does work.
One little pot makes a wonderfully light sponge that is fluffy and moist (sorry I know we hate the word but it is 100% called for here). The yoghurt gives a tang and a creaminess to our cake.
What’s more, you can then use the empty yoghurt pot to measure out the rest of your ingredients instead of all the faff that comes with scales, extra bowls etc etc. WHAAAT?!
If you’re looking for a super easy cake to make, this Yoghurt Cake is so simple, you have to give it a go!
Why you’ll love this recipe
⭐️ Cake baking simplified!
⭐️ Only a few ingredients
⭐️ Delicious, fluffy results
About this Yoghurt Cake
You’ll see how easy this cake is to make in my video or process images below, but if you’d rather measure everything out instead of using your yoghurt pot (if you’ve not found the right size, for example), I have detailed these amounts in the recipe below.
If you’re feeling in the baking mood, take a look at some of my other very easy cakes, such as my Easy Apple Cake, my one-bowl Banana Cake, and I can’t forget my trusty EASIEST EVER Lemon Drizzle Cake recipe (this one is very popular!)
What you’ll need
- Yoghurt – One 150ml pot of natural full-fat. This will make it nice and moist.
- Oil – Sunflower or vegetable, or anything that’s flavourless (not olive oil unless you want the distinctive taste).
- Self-raising flour
- Caster sugar
- Eggs – I use medium free-range
- Vanilla extract – NOT essence, which is synthetic
- Raspberries – Or your preferred fruit
How to make it
1. Add your yoghurt into a bowl, then using the same yoghurt pot, add the rest of the cake mixture ingredients as per the recipe below and stir until smooth.
2. Carefully mix in the raspberries and pour the mixture into a lined loaf tin. Bake as per the recipe below.
Hint: Cover the cake with foil if the top is browning too much before it’s cooked through.
Substitutions
- Fruit – For this Yoghurt Cake recipe I have added fresh raspberries, but go ahead and use whatever you like to add additional flavour if you like. A blueberry yoghurt cake would go down a storm too, or perhaps blackberries. Be careful with any fruit like strawberries as they may be too wet and make the cake quite gooey.
Storing
Store this in a cake tin or sealed container. You don’t need to refrigerate it because it’s got yoghurt in. It should last up to 3 days (if it hasn’t been devoured by then!)
Top tip
If it’s cooking too quickly
Cooking the cake low and slow means that the inside has time to cook before the outside gets too brown. If the top is browning too much when you check at 45 mins but inside isn’t cooked, cover it with tin foil and return to the oven to carry on.
FAQ
If you make a cake with yoghurt and oil, you don’t need to add any butter, so they are a the substitute for that.
Ideally a loaf tin would be the right kind for the quantities in this recipe. Loaf tin sizes are very confusing, but I think a small loaf tin is better as you get a lovely dome on top of your cake which you won’t get if you use a large loaf tin. A loaf pan like this one is good.
Yes! Use dairy free yoghurt and you are good to go.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Yoghurt Pot Cake {No Scales Needed!}
Ingredients
- 150 g Yoghurt x1 POT
- 250 g Self-raising flour x2 YOGHURT POTS-FULL
- 175 g Caster sugar x1 YOGHURT POT-FULL
- 75 ml Sunflower oil x1/2 YOGHURT POT-FULL
- 3 Eggs Medium
- 125 g Fresh raspberries x1 YOGHURT POT-FULL
- 2 tsp Vanilla extract
Instructions
- Measure your ingredients using the yoghurt pot and add to a bowl.
- Stir the ingredients together well until the mixture is smooth. Carefully fold in the raspberries.
- Line a loaf tin with baking paper and pour in the cake mixture.
- Cook at 160C for 45-60 minutes or until a skewer comes out clean.
Veena Batters says
Do you only use plain yoghurt?
Sarah Rossi says
I did, but you can use whatever flavour you like Veena 🙂
Robyn says
Can I put white chocolate chips in the cake?
Sarah Rossi says
Sure!
Sue Hellon says
Hi Sarah
This recipe sounds interesting. Is the loaf tin a one pound or two pound size?
Sarah Rossi says
The post explains and there is a link Sue. You can use a larger one but the cake won’t have the lovely dome and probably will cook a lot quicker.
Sue Hellon says
Thanks, Sarah… I’m not sure how I missed the note! (must try harder!) 😄
Claire says
Do you think we could use frozen fresh fruit?
Sarah Rossi says
Hi Claire, yes. It may just take a little longer to cook and be ever so slightly wetter inside. Not enough to put me off doing it though!
Catherine says
This sounds delish – is the oven temperature for a fan oven?
Love your recipes, and loving your What’s for Dinner book
Keep up the good work
xx
Sarah Rossi says
Yes it is Catherine!
Karen says
Dear Sarah, can you use low fat or even fat free yoghurt?. Making this today for my husbands work colleagues. Thank you for your recipes and tips😊
Sarah Rossi says
Hi Karen, you can but I wouldn’t recommend it as the fat is what keeps the cake moist. Hope they love it!
Laura Ashton says
Hello, is it ok to use 2 x large eggs instead of 3 x medium for this recipe if that’s all I have? can’t wait to make this. Thanks 🙂
Denise says
I have been making this cake for many years. I use an ordinary cup as I buy my yogurt in large tubs. I make either a large round cake or cup cakes. I use coconut or dried fruit or glacé cherries or sometimes just plain.
It freezes well.
Carol Ann Moffat says
Looks great, certainly going to try this one out.🥰