This vanilla yogurt cake is a delightful treat that's moist, fluffy, and easy to make. The combination of plain yogurt and vanilla extract gives it a rich flavor, while the icing drip adds a touch of sweetness. Perfect for tea time or as a dessert, this cake is baked to...
Ingredients
Cake
butter110g
sugar175g
vegetable oil30mL
egg eggs2
plain yogurt120g
plain flour200g
baking powder1 1/3tsp
vanilla extract1tsp
Icing Drip
powdered sugar50g
milk1tbsp- milk (optional, for consistency)1tbsp
Nutrition (per serving)
Calories
345.9kcal (17.3%)
Protein
3.5g (6.96%)
Carbs
37.1g (13.48%)
Sugars
24.1g (48.1%)
Healthy Fat
9.0g
Unhealthy Fat
11.6g
% Daily Value based on a 2000 calorie diet
How to make Vanilla Yogurt Cake
Prepare the Cake Batter
- Step 1
Preheat the oven to 170°C (338°F). Grease and line an 8×8 inch (20×20 cm) baking pan.
- Step 2
In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Step 3
Add the vegetable oil and eggs, one at a time, beating well after each addition.
- Step 4
Mix in the plain yogurt and vanilla extract until well combined.
- Step 5
Sift together the plain flour and baking powder, then gradually fold it into the wet mixture until a smooth batter forms.
Bake the Cake
- Step 1
Pour the batter into the prepared baking pan and spread it evenly.
- Step 2
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Step 3
Allow the cake to cool completely in the pan before removing it.
Prepare the Icing Drip
- Step 1
In a small bowl, mix the powdered sugar with 1 tablespoon of milk. Add an additional tablespoon of milk if needed to achieve the desired consistency.
- Step 2
Drizzle the icing over the cooled cake and let it set before serving.
Nutrition (per serving)
Nutrition (per serving)
Calories
345.9kcal (17.3%)
Protein
3.5g (6.96%)
Carbs
37.1g (13.48%)
Sugars
24.1g (48.1%)
Healthy Fat
9.0g
Unhealthy Fat
11.6g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure all ingredients are at room temperature for a smoother batter.
Do not overmix the batter to avoid a dense cake.
For a more pronounced vanilla flavor, use high-quality vanilla extract.
Adjust the icing consistency by adding more milk or powdered sugar as needed.
FAQS
Can I use Greek yogurt instead of plain yogurt?
Yes, Greek yogurt can be used as a substitute, but it may result in a slightly denser texture.
Can I use self-raising flour instead of plain flour?
Yes, but omit the baking powder if using self-raising flour.
How do I store the cake?
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Can I freeze the cake?
Yes, wrap the cake tightly in plastic wrap and store it in the freezer for up to 3 months. Thaw at room temperature before serving.
What can I use instead of vegetable oil?
You can substitute vegetable oil with melted butter or any neutral-flavored oil like canola oil.
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Fousi Ameer
(@fousi05)
Hello! I'm Fousi,and I am a mother of two. I love to cook and create new recipes and I'm so excited to share them with you! I'm going to be posting new recipes as possible and hope you'll try my recipes and give your valuable comments and ratings. Hello! I'm Fousi,and I am a mother of two. I love to cook and create new recipes and I'm so excited to share them with...
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North Terrace, Adelaide, South Australia, 5000
Australia