Sometimes, the most satisfying desserts are the ones that are simple, comforting, and don’t require a trip to a specialty store for exotic ingredients.
This yogurt pot cake is exactly that—a basic dessert that manages to feel incredibly special with minimal effort and no added refined sugar. It’s perfect for those moments when you crave something sweet and wholesome but are short on time.
This recipe uses plain yogurt as its star, creating a cake that’s wonderfully moist and tender. It’s a fantastic option for a weeknight treat, a simple brunch addition, or even a healthier dessert for unexpected guests. Get ready to discover how just a few pantry staples can transform into a delightful and surprisingly elegant cake.
Yogurt Pot Cake
- Total Time: 45-60 minutes
- Yield: 8 servings 1x
Description
This simple and comforting yogurt pot cake is a wonderfully moist and tender dessert that requires minimal effort and no added refined sugar. Perfect for a weeknight treat, brunch, or healthier dessert, it uses plain whole milk yogurt as its star ingredient, creating a delightful and surprisingly elegant cake from just a few pantry staples.
Ingredients
Instructions
1. Preheat your oven to 350 F (175 C). Grease and flour a 9-inch round cake pan or an 8×8 inch square pan, or line it with parchment paper.
2. In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk thoroughly to ensure leavening agents are evenly distributed.
3. In another medium-sized bowl, whisk together the plain whole milk yogurt, melted butter, eggs, and vanilla extract. If using, incorporate the honey or maple syrup here as well. Mix until well combined and smooth.
4. Pour the wet ingredient mixture into the bowl with the dry ingredients. Using a spatula or wooden spoon, mix until just combined. Be careful not to overmix; a few lumps are fine.
5. Pour the cake batter evenly into your prepared baking pan. Place the pan in the preheated oven and bake for 25-30 minutes.
6. The cake is done when a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached. The top should be golden brown and spring back lightly when gently pressed.
7. Remove the cake from the oven and let it cool in the pan for about 10-15 minutes on a wire rack. After this initial cooling, invert the cake onto the wire rack to cool completely before slicing and serving.
- Prep Time: 10-15 minutes
- Cook Time: 25-30 minutes
- Category: dessert
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 slice
Keywords: yogurt cake, easy dessert, no refined sugar, moist cake, simple baking, weeknight treat, healthy dessert, comfort food, homemade cake, quick cake
What You’ll Love About This Quick And Easy Recipe
This yogurt pot cake is a true kitchen hero for several reasons. First and foremost, its simplicity is unmatched. You won’t find yourself juggling a dozen ingredients or complex techniques, making it ideal for beginner bakers or anyone looking for a stress-free baking experience. It’s perfect for busy weeknights when you want to whip up something homemade without spending hours in the kitchen, or for a weekend treat that doesn’t demand all your attention. Families will appreciate its wholesome nature, as it relies on the natural goodness of yogurt for moisture and flavor, allowing you to control the sweetness without relying on extra sugar. It’s a dessert that feels light yet satisfying, making it suitable for serving after any meal, from a casual family dinner to a more relaxed gathering with friends. The subtle tang from the yogurt adds a sophisticated touch that elevates it beyond a typical basic cake, making it feel truly special.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients for this yogurt pot cake is straightforward, as most items are likely already in your pantry or easily found at any grocery store. The beauty of this recipe lies in its reliance on common staples, making it accessible and budget-friendly.
INGREDIENTS:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup plain whole milk yogurt (not Greek yogurt)
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup honey or maple syrup (optional, for added sweetness)
For the plain whole milk yogurt, avoid using Greek yogurt as its thicker consistency can alter the cake’s texture, making it denser. Regular plain yogurt provides the perfect moisture and tender crumb. If you don’t have unsalted butter, salted butter can be used, just reduce the added salt in the recipe by half. For a gluten-free option, you can experiment with a 1:1 gluten-free baking flour blend, though the texture might vary slightly. The honey or maple syrup is entirely optional; the cake has a natural subtle sweetness from the yogurt, but if you prefer a sweeter dessert, these natural sweeteners work wonderfully. You can also use a sugar substitute if you’re managing sugar intake.
Time Needed From Start To Finish
One of the best features of this yogurt pot cake is its efficiency. It’s designed to be a quick and satisfying baking project that fits easily into a busy schedule.
- Preparation Time: 10-15 minutes
- Baking Time: 25-30 minutes
- Cooling Time (before serving): 10-15 minutes
- Total Time: Approximately 45-60 minutes
This realistic timeline ensures you can enjoy a freshly baked treat without a lengthy wait. The hands-on prep is minimal, mainly involving measuring and mixing, making it a perfect recipe for when you need a delicious dessert in a pinch.
How To Make It Step By Step With Visual Cues
Creating this moist and flavorful yogurt pot cake is a simple process. Follow these steps for a perfect result every time.
- Prepare Your Baking Pan and Oven: Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8×8 inch square pan. Alternatively, you can line it with parchment paper for easy removal. This ensures your cake won’t stick.
- Whisk Dry Ingredients Together: In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Use a whisk to thoroughly mix these ingredients, ensuring the leavening agents are evenly distributed. This prevents pockets of unmixed powder in your cake.
- Combine Wet Ingredients Separately: In another medium-sized bowl, whisk together the plain whole milk yogurt, melted butter, eggs, and vanilla extract. If you’re adding honey or maple syrup for extra sweetness, incorporate it here as well. Mix until everything is well combined and smooth.
- Gently Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl with the dry ingredients. Using a spatula or wooden spoon, mix until just combined. Be careful not to overmix the batter; a few lumps are perfectly fine and will help keep the cake tender. Overmixing develops the gluten, leading to a tougher cake.
- Pour Batter and Bake: Pour the cake batter evenly into your prepared baking pan. Place the pan in the preheated oven and bake for 25-30 minutes.
- Check for Doneness: The cake is done when a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached. The top should be golden brown and spring back lightly when gently pressed.
- Cool Before Serving: Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes on a wire rack. This allows the cake to set and prevents it from breaking when you remove it. After this initial cooling, invert the cake onto the wire rack to cool completely before slicing and serving.
Easy Variations And Serving Ideas That Fit Real Life
This basic yogurt pot cake is a fantastic canvas for various flavors and serving styles, making it adaptable for any occasion or preference.
For a kid-friendly twist, consider folding in ½ cup of mini chocolate chips or a handful of sprinkles into the batter before baking. You could also drizzle a simple glaze made from powdered sugar and a splash of milk over the cooled cake.
To add a fruity note, gently fold in ½ cup of fresh berries (blueberries, raspberries, or chopped strawberries) into the batter. If using frozen berries, toss them in a tablespoon of flour first to prevent them from sinking to the bottom. A sprinkle of lemon zest in the batter also brightens the flavor beautifully.
For a more elegant presentation, serve slices with a dollop of whipped cream and a few fresh berries, or a light dusting of powdered sugar. A simple fruit compote (made by simmering berries with a touch of sugar and lemon juice) makes an excellent accompaniment.
This cake also shines as part of a brunch spread or buffet. Cut it into squares or wedges and arrange it on a platter. It pairs wonderfully with coffee or tea. You could even offer a small bowl of honey or maple syrup on the side for guests to add extra sweetness if they desire.
Consider adding a nutty crunch by folding in ¼ cup of chopped walnuts or pecans into the batter. Or, for a hint of spice, add ½ teaspoon of ground cinnamon or cardamom to the dry ingredients.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have their pitfalls. Being aware of these common mistakes will help ensure your yogurt pot cake turns out perfectly every time.
- Overmixing the Batter: This is perhaps the most common mistake in cake baking. Overmixing develops the gluten in the flour, leading to a tough, dense cake instead of a tender, moist one. Mix the wet and dry ingredients only until just combined; a few lumps are perfectly acceptable.
- Using the Wrong Type of Yogurt: The recipe specifically calls for plain whole milk yogurt, not Greek yogurt. Greek yogurt is much thicker and has less moisture, which will result in a drier, denser cake. Stick to regular plain yogurt for the best texture.
- Opening the Oven Door Too Early: Resist the urge to check on your cake too frequently, especially in the first 20 minutes of baking. Opening the oven door can cause the temperature to drop, leading to the cake sinking in the middle. Wait until at least 20 minutes have passed before checking.
- Not Greasing and Flourishing the Pan Properly: A poorly prepared pan can lead to your cake sticking, making it difficult to remove cleanly. Always take the time to grease and flour your pan thoroughly, or line it with parchment paper, especially on the bottom.
- Not Cooling the Cake Enough Before Slicing: Slicing into a hot cake can cause it to crumble and fall apart. Allow the cake to cool in the pan for at least 10-15 minutes before inverting it onto a wire rack to cool completely. This allows the cake’s structure to set.
- Baking at the Wrong Temperature: An oven that’s too hot can burn the outside while leaving the inside raw, while an oven that’s too cool will result in a dense, underbaked cake. Ensure your oven is preheated to the correct temperature and, if you suspect your oven runs hot or cold, consider using an oven thermometer.
How To
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
