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Miss Beth's Yoghurt Cake

Read Reviews (25)

"This is a light, tasty cake that's perfect for dessert or breakfast! It's easy to make and will become one of your favorites!" — Beth Nywening

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Original recipe makes 1 - 13 inch round cake Change Servings

1/2 cup plain yogurt
1 1/2 cups all-purpose flour
1 cup white sugar
1/2 cup vegetable oil

3 eggs
1/4 (.25 ounce) package active dry yeast
1/4 cup confectioners' sugar for dusting

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Directions

Empty yogurt into mixing bowl. Add flour, sugar, oil, eggs, and yeast (or substitute one teaspoon baking powder) and mix until just combined. Pour into a greased and floured 13 inch round cake pan.
Bake for 25 to 35 minutes in a preheated 350 degrees F (175 degrees C) oven, or until cake is golden brown and middle bounces bake when pushed with your finger. Cool and dust with confectioners' sugar. Variations: use flavored yogurt, or add some fruit preserves to the mix to make a fruity cake, berry flavors work especially well. Variation 2: Use half brown sugar and half granulated sugar, and add 2 teaspoons of cinnamon. Enjoy!

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Good good good!!! This is so versatile and quick! I love messimg with recipes and this a cake you can do that with. I made this maple-flavored with maple flavor extract and used brown sugar. I'm going to try this again different ways, for sure!

—Lu-Ann

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Most Helpful Critical Review

Jul 25, 2005

The only changes I've made to this recipe is that I've used margarine instead of oil and added 1.5tsp of vanilla. This recipe isn't very specific about how much you should beat the ingredients, which is really important for the texture! Mine came out WAY too dense (didn't beat enough?)... I also used large eggs, and it was WAY too eggy. The sweetness was good just right, not too sweet, but I could still taste the baking powder (I used 1tsp). Overall, the amount of ingredients is right (for 3 small eggs), but this recipe should give more directions than just 'mix everything until combined'. Also, definitely do the variations because it's rather bland, even with the vanilla.

—H-L Cheung

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27 Ratings

Sep 03, 2003

This was very good! I love using yogurt, so this recipe peaked my interest. I ended up adding some salt and vanilla, out of habit. Then I took Beth's suggestion and added some orange marmalade, dried cranberries and some ginger. Excellent! Very moist! Thanks!

—SARJB

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Dec 23, 2002

Well, the first time I tried to make it, I forgot to add eggs! Needless to say, that version wasn't a success. But I tried it again, and I'm glad I did. It was a yummy moist cake that went perfect with our ice cream sundaes. Will make again; it's a great way to use up yogurt.

—SISSI808

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Sep 09, 2010

Such a great recipe! As a previous reviewer posted - so easy to modify and play with :) The modifications I made were as follows - 1) I used homemade yogurt, which has the consistency of Greek yogurt 2) Instead of the 1 C of white sugar, I used 1/2 C white sugar and 1/2 C brown sugar 3) I substituted apple sauce for the vegetable oil 4) just as a note - 0.25 oz yeast = 2.5 tsp yeast, which I used. 5) For additional spice, I added 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp allspice, and 1/8 tsp cloves. For aesthetic appeal, I spiraled honey over the batter (which is quite thick so the honey doesn't sink in or anything), and the finished product had a pretty top :) Lots of changes, but it turned out great!

—chemdr

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Mar 14, 2011

Judging from the recipe as written, it would have been very bland, thus 3 stars. I added cinnamon, vanilla and ground cloves, as well as replaced 1/2 the sugar with packed brown sugar, as another reviewer suggested. I will say that the yeast in this recipe, IMO, serves no purpose because a yeast needs time to activate. The next time I make this, I will replace the yeast with 1/2 t. baking soda that will react with the yogurt to create pockets of air and give this recipe it's cakey-ness. :)

—loisln77

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Apr 05, 2007

i like it. So easy to make but so yummy. thanks

—jing

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Aug 20, 2004

Wow, sooooo yummy and really easy to make! You really just dump all the ingredients into the pan and bake. So good, haha. Altho I didn't really understand the whole 13" round pan, and I just baked it in a 9" round pan, which was definitely big enough. I also did the cinnamon version, and it was sooo good. I also added a little more yogurt and less sugar, yum!

—CINNABUNNY09

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Nutrition

Calories
158 kcal
8%

Carbohydrates
21.2 g
7%

Cholesterol
36 mg
12%

Fat
7.3 g
11%

Fiber
0.3 g
1%

Protein
2.4 g
5%

Sodium
15 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Miss Beth's Yoghurt Cake

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 158
Calories from Fat: 65

% Daily Value *
Total Fat 7.3g 11 %
Saturated Fat 1.2g 6 %
Cholesterol 36mg 12 %
Sodium 15mg < 1 %
Potassium 35mg < 1 %
Total Carbohydrates 21.2g 7 %
Dietary Fiber 0.3g 1 %
Protein 2.4g 5 %
Sugars 13.2g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 2 %
Iron 7 %
Thiamin 9 %
Niacin 9 %
Vitamin B6 1 %
Magnesium 2 %
Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.