Sweet Yoghurt Butter Cake
Alright, I have to admit it—this cake might just be my kitchen’s unsung hero. There’s something downright magical about the way tangy yoghurt and creamy butter come together in this recipe. It’s like a soft, tender hug of sweetness with a subtle zest from the yoghurt that keeps it from feeling too heavy. Plus, the cake’s golden crust has this irresistible slight crunch that contrasts perfectly with its moist, fluffy crumb inside. I can’t wait to share this with you because once you try it, you’ll see how ridiculously simple ingredients can turn into such a soul-satisfying treat. Plus, if your oven has a mind of its own (mine sure does), I’ve got the perfect tips to help you pull off this cake perfectly every time!
Quick Facts
- Yield: Serves 8
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 60 minutes
Ingredients
For the Main Dish:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 cup plain yoghurt (full-fat works best)
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
How I Make It
Step 1:
Start by preheating your oven to 350°F and greasing a 9-inch round cake pan (or lining it with parchment paper). Then, in a large bowl, cream together the softened butter and sugar until it’s light and fluffy—this usually takes about 3-5 minutes with an electric mixer. You’ll know it’s ready when the mixture turns pale and almost doubles in volume.
Step 2:
Next, beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Add in the vanilla extract to bring a lovely warm note to the batter.
Step 3:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Now, alternate adding the dry ingredients and the yoghurt to your butter mixture—starting and ending with the dry ingredients. This helps keep the batter smooth and prevents it from curdling.
Step 4:
Once everything is just combined (don’t overmix! You want the batter to be smooth with no flour streaks but still light), pour it evenly into your prepared pan.
Step 5:
Bake in your preheated oven for about 40-45 minutes. The cake should turn a beautiful golden brown, and a toothpick inserted into the center should come out clean or with a few moist crumbs.
Step 6:
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. This lets it set perfectly and avoids any breakage. When cooled, slice and serve with a dusting of powdered sugar or a dollop of whipped cream—if you’re feeling fancy!
Variations & Tips
- Add a sprinkle of cinnamon or nutmeg for warm spice notes.
- Fold in ½ cup fresh berries or chopped nuts for texture and bursts of flavor.
- Use Greek yoghurt for a tangier, denser cake.
- Swap vanilla extract for almond extract for a lovely twist.
- Make cupcakes using the same batter—reduce baking time to 18-22 minutes.
- If your batter seems too thick, add a tablespoon of milk to loosen it slightly.
How I Like to Serve It
This cake shines as an afternoon pick-me-up with a cup of hot tea or coffee. It also makes a sweet finish to a casual weekend dinner, especially when topped with fresh fruit or a drizzle of honey. For cozy gatherings, serve it warm with a scoop of vanilla ice cream—you’ll be everyone’s favorite host!
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Reheat slices gently in the microwave for 15-20 seconds to bring back that fresh-baked warmth.
Closing: This Sweet Yoghurt Butter Cake is one of those easy, reliable recipes that never fails to brighten a day — trust me, it’ll become your new favorite go-to!
Hi, I’m Lina, the creator of Lina Easy Recipes.
Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
