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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, my Mini Pumpkin Bread Loaves 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
I like to bake this in a loaf tin, and this recipe and timings are for a loaf tin. Loaf tin sizes can be very confusing, but I think a small one is better as you get a lovely dome shape on the top of the cake.
This will work in any type of tin though, just adjust the cooking time.
The cake uses yoghurt and oil, so no need to butter.
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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Brilliant recipe. I make this once a week for the children’s packed lunches. It’s such a versatile recipe – I use different flavoured yoghurt and add various additions depending on the yoghurt. Favourites are white chocolate and raspberry, blackberry and apple , chocolate chips or fudge chunks , banana, lemon, decaf coffee so on. I do reduce the sugar drastically – if I want it sweeter I’ll add caramel essence. Definitely a favourite recipe we will continue to use and recommend.
What a beautiful cake. Love it . Became our family favourite ❤️
The nutrition advises this cake is 319 Calories, is this per slice or for the entire cake? Thanks
So quick to make, literally 5 minutes and minimal washing up, great recipie to make with young children. I added chocolate chunks aswell as raspberries, approved (and very quickly eaten) by all! I’d probably half the sugar in future – personal preference , loved it, thank you!
Fabulous recipe. I had some yoghurt to use and this came up in my search. I only used 120g sugar and it was sweet enough for us. I also used extra virgin olive oil as this was all I had – so much easier than melting butter as in other recipes. I only had strawberries which tasted great but sank to the bottom – raspberries or blueberries would have been better. The cake was delicious – soft, light and fluffy!
My 8 year old daughter helped me make this afternoon. A really easy and delicious cake
I’ve made the yoghurt pot cake with lemon juice and rind in the mix. Then when you bring the cake out and it’s hot pour a lemon juice and sugar mix on top to form a lemon glaze. Delicious