Yoghurt Cake

This Yoghurt Cake is a family favourite, with a soft, moist texture and a subtle cocoa swirl that makes it look as good as it tastes.

My mum and aunt have been making this cake for years, always adding just a little swirl of cocoa on top of the vanilla batter. A simple touch that makes it look as good as it tastes. Made with everyday ingredients, butter, sugar, eggs, and creamy Greek yoghurt, the batter comes together in minutes, with the yoghurt giving the cake its tender, light crumb. The flour is then gently folded through to create a thick, smooth mixture. It is poured into a Bundt tin to give it that extra special look. Perfect for afternoon tea, a weekend treat, or a special occasion, this yoghurt cake is a delight every time.

Ingredients for Yoghurt Cake

Unsalted butter: Ensure your butter is at room temperature so that it blends easily with the other ingredients, helping to create a smooth batter and contribute to the cake’s light texture.

Sugar: Granulated sugar works perfectly for this recipe, adding just the right amount of sweetness.

Eggs: Using room-temperature eggs helps them mix more evenly into the batter, creating a lighter, fluffier texture and making the mixture less likely to curdle. I usually use large eggs (about 70 grams / 2.5 oz each).

Greek yoghurt: Use full-cream Greek yoghurt for a tender, moist crumb. Take it out of the fridge 30–60 minutes before baking so it’s at room temperature.

Self-raising flour: Forms the structure of the cake. If you don’t have self-raising flour, you can substitute with plain/all-purpose flour and add two teaspoons of baking powder per cup of flour.

Cocoa powder: I mix three teaspoons of cocoa with 1-2 tablespoons of warm water to form a smooth paste, then fold in about 3-4 tablespoons of the batter. You can add more batter to the cocoa mixture if you want a more pronounced marbled effect and less vanilla. I prefer the cake to be mostly vanilla with just a subtle swirl of cocoa.

Icing sugar: Optional, for a light dusting on top to finish the cake beautifully.

How to make Yoghurt Cake

1. In a large bowl, beat the butter and sugar together for about 4–5 minutes until pale and creamy.

2. Add the eggs one at a time, beating 30 seconds after each addition until fully incorporated. Add the vanilla extract with the last egg.

3. Gradually add the yoghurt and continue beating on low speed until just combined.

4. Sift the flour, then gently fold it into the batter with a spatula until just combined. Do not overmix. Batter will be thick.

5. In a small bowl, mix the cocoa powder with 1 tablespoon of warm water to form a smooth paste.

6. Add 4 tablespoons of the batter and then fold into this small portion of batter.

7. Pour about ⅔ of the vanilla batter into the Bundt tin.

8. Drop spoonfuls of the cocoa batter on top.

9. Pour the remaining vanilla batter on top, then gently swirl once or twice with a skewer.

10. Bake for 35–40 minutes, checking at 30 minutes. A skewer inserted in the thickest part should come out mostly clean with a few moist crumbs.

11. Let the cake cool in the tin for 10–15 minutes, then turn out onto a wire rack to cool completely. Transfer to a plate.

12. If you like, decorate with a light dusting of icing sugar. Sift 1-2 teaspoons of icing sugar over the top using a fine mesh sieve. 

Tips for making Yoghurt Cake

Use room-temperature ingredients

Bringing the butter, eggs, and yoghurt to room temperature helps the batter mix smoothly and evenly. This reduces the chance of curdling and gives the cake a lighter, more even crumb.

Grease the Bundt tin well

Bundt tins have lots of ridges, so take the time to grease every corner generously with butter. This helps the cake release cleanly and keeps all those beautiful details intact.

Slightly underbake for moistness

Check the cake a few minutes before the full baking time. A skewer should come out mostly clean with a few moist crumbs, which helps keep the cake soft and moist rather than dry.

Frequently asked questions

Why did my batter curdle?

Slight curdling can happen when yoghurt is added to the butter, sugar, and eggs, especially if any ingredients are cold. This is normal and will smooth out once the flour is gently folded through.

What if I don’t have a Bundt tin?

I used a 23 cm (9 inch) Bundt tin, which usually holds around nine cups of batter. If you don’t have a Bundt tin, refer to Joy of Baking’s pan size guide to choose another cake tin with a similar capacity.

How long will it keep?

The cake will keep well at room temperature for up to three days when stored in an airtight container. It can also be refrigerated for up to five days, though it is best enjoyed at room temperature for the softest texture.

More Greek desserts

Looking for more Greek dessert recipes? Take a look at these traditional favourites.

Karidopita (Greek Walnut Cake)

Tsoureki (Greek Easter Sweet Bread)

Greek Almond Shortbread Cookies (Kourambiedes)

Greek Easter Cookies (Koulourakia)

Melomakarona (Greek Honey Cookies)

Best Greek Koulourakia Recipe (Greek Butter Cookies)

Yoghurt Cake

5.0 from 1 vote

Course: DessertCuisine: Greek

Servings

Adjust servings

+

–

12

slices

Prep time

20

minutes

Cooking time

40

minutes

Total time

1

hour 

This Yoghurt Cake is a family favourite, with a soft, moist texture and a subtle cocoa swirl that makes it look as good as it tastes.

Cook Mode

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Ingredients

• 185 g unsalted butter (⅔ cup / 6.5 oz), softened (Note 1)

• 1 1/8 cups granulated sugar (225 g / 8 oz)

• 1 cup Greek yoghurt (250 g / 250 ml / 8.5 fl oz) at room temperature

• 3 eggs, at room temperature

• 1 1/2 tsp vanilla essence or ¾ tsp vanilla extract

• 2 cups self-raising flour (250 g / 8.8 oz)

• 3 teaspoons cocoa powder

• 1 tablespoons warm water (to dissolve cocoa)

• extra butter, for greasing the Bundt tin

• 2 teaspoons icing sugar to decorate (optional)

Instructions

• Preheat oven to 170°C (340°F).
• Generously grease a 23 cm (9 inch) Bundt tin (Note 2) with butter, making sure every ridge is coated so that it turns out easily. (Note 3)
• In a large bowl, beat the butter and sugar together for about 4–5 minutes with an electric mixer (6–8 minutes by hand) until pale, creamy, and slightly fluffy.
• Add the eggs one at a time, beating 30 seconds to 1 minute after each addition until fully incorporated. Add the vanilla essence/extract with the last egg.
• Gradually add the yoghurt and continue beating on low speed until just combined. (Note 4)
• Sift the flour, then gently fold it into the batter with a spatula until just combined. Do not overmix. Batter will be thick.
• In a small bowl, mix the cocoa powder with 1 tablespoon of warm water to form a smooth paste. Add 4 tablespoons of the batter and then fold into this small portion of batter. (Note 5)
• Pour about ⅔ of the vanilla batter into the Bundt tin. Drop spoonfuls of the cocoa batter on top.
• Pour the remaining vanilla batter on top, then gently swirl once or twice with a skewer.
• Bake for 35–40 minutes, checking at 30 minutes. A skewer inserted in the thickest part should come out mostly clean with a few moist crumbs. (Note 6)
• Let the cake cool in the tin for 10–15 minutes, then turn out onto a wire rack to cool completely.
• If you like, decorate with a light dusting of icing sugar. Sift 1-2 teaspoons of icing sugar over the top using a fine mesh sieve.

Notes

• Notes: 1 Tablespoon = 20 ml / 0.7 fl oz  1 Cup = 250 ml / 8.45 fl oz
• 1. Room-temperature ingredients: Bring butter, eggs, and Greek yoghurt out of the fridge 30–60 minutes before baking. This helps the batter combine smoothly and reduces the risk of curdling.
• 2. I used a 23cm (9 inch) Bundt pan that holds around nine cups of batter. If you don’t have a Bundt tin, refer to Joy of Baking’s pan size guide to choose another cake tin with a similar capacity.
• 3. When greasing your Bundt tin, make sure every ridge is coated so that it turns out easily. For peace of mind, you could even add a light dusting of flour on top of the butter.
• 4. When adding the yoghurt, slight curdling is normal and the batter will smooth out when folded with the flour.
• 5. You can add more batter to the cocoa mixture if you want a more pronounced marbled effect and less vanilla. I prefer the cake to be mostly vanilla with just a subtle swirl of cocoa.
  
• 6. Slightly underbaking ensures a tender, moist cake perfect for a Bundt tin.

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