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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
Sarah’s notes
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 classic Victoria Sponge and Coffee & Walnut Cake, 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/5.3oz 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.
FAQs
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 (5.3 oz) Yoghurt, x1 POT
- 250 g (9 oz) Self-raising flour, x2 YOGHURT POTS-FULL
- 175 g (6 oz) Caster sugar, x1 YOGHURT POT-FULL
- 75 ml (1/3 cups) Sunflower oil, x1/2 YOGHURT POT-FULL
- 3 Eggs, Medium
- 125 g (4.5 oz) 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/320F for 45-60 minutes or until a skewer comes out clean.
Did you make this recipe? Click here to let us know how it went and give it a ⭐️ rating! Your feedback helps us to make more recipes you really want.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
This post was originally published on March 13, 2023 and updated later to make improvements.
My daughter told me about your recipes and today I made the Yoghurt cake. So simple and really easy no weighing. It’s really delicious. As I live alone looking for recipes for one is not easy but you see to cover that. Looking forward to trying more recipes in the future.
I used blueberries instead of raspberries (and doubled the amount) – absolutely fab recipe, super easy and really great results – albeit, I folded my flour into the other whisked ingredients!
Quick question is this best mixed in kitchen aid slow speed or by hand? Thanks
Looks fab 👏👏👏 I have some blueberries to use up…. Is it best to make in a 1lb or 2lb cake tin? Reading your comments about a smaller tin does this mean a 1lb tin… thanks
I have been looking for the yoghurt cake recipe for years. I first made it in the 60s from a TV chef recipe. Lost it, have seen many recipes since then but this is the one I did by using the yoghurt pot to measure.
Thankyou. I used to make date and walnut, orange ,lemon and fruit. It is so versatile and never dry. Thankyou.x
Tried out this recipe over the weekend, and the cake came out absolutely delicious – moist and soft! We loved it and will definitely be giving it another go 🙂
I hate baking. But this recipe has changed that! It’s a total idiot proof recipe for making the yummiest, moistest loaf cake in about 5 minutes (pre cooking!). Thank you for not only making family meal easier but also baking! Any other short you think it might work with Sarah? Thanks x
Just made this for the first time and it’s absolutely lovely. Really light and fluffy. I substituted the natural yogurt and vanilla extract for a M&S Madagascan vanilla yogurt as that is all they had in that size and it worked really well. Will definitely make again ❤️
Interested to try this! I make a slightly different version which is 1 cup yoghurt, 1 cup olive oil, 1 cup sugar, 3 cups of flour, 1 egg, 1 spoon bicarbonate of soda plus whatever essence you want and then baked in a ring tin. Your recipe has less flour and more eggs so I’m curious to see what effect that has on the texture.
I made with muscovado sugar as i didn’t have caster sugar and sultanas cos my daughter won’t eat berries 🙄. Looks and smells yum. Can’t wait to try it!
I’ve made 3 of tour recipes this week and i never bake!!