Okay, I have to confess—this vanilla bean Greek yogurt cake might just be my new obsession. Imagine a cake so moist and tender that every bite feels like a gentle hug, with just the right hint of real vanilla bean specks that make it feel fancy but totally approachable. Greek yogurt isn’t just a healthy swap here; it gives the cake this wonderful tang and creaminess that keeps it fresh for days. Plus, it’s super easy to throw together, even if you’re scrambling through a busy weeknight. If you love simple comfort food with a little gourmet twist, this recipe is a keeper, and I can’t wait for you to try it!
Quick Facts
Yield: Serves 8
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients
For the Main Dish:
1 cup plain Greek yogurt (full-fat works best)
1 cup granulated sugar
2 large eggs
1 vanilla bean (split and seeds scraped) or 1 tbsp pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Optional: zest of 1 lemon for a bright twist
How I Make It
Step 1:
Start by preheating your oven to 350°F and greasing an 8-inch round cake pan. In a large bowl, whisk together the Greek yogurt, granulated sugar, and eggs until creamy and smooth—this mixture will be the moist base for your cake.
Step 2:
Add in the vanilla bean seeds (or extract) along with the vegetable oil, mixing gently until fully incorporated. If you’re using lemon zest, toss it in here for a citrusy pop!
Step 3:
In a separate bowl, sift the all-purpose flour, baking powder, baking soda, and salt. Gradually fold this dry mix into your wet ingredients with a spatula—don’t overmix! You want the batter just combined to keep the cake light and tender.
Step 4:
Pour the batter into your prepared pan, smoothing the top with a spatula so it bakes evenly. Place it in the oven and bake for about 35-40 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Step 5:
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. This step is key to prevent sogginess—patience here pays off!
Step 6:
Serve plain, dusted with powdered sugar, or with a dollop of fresh whipped cream and berries. Every bite has a subtle vanilla sweetness and a satisfyingly soft crumb that’s hard to resist.
Variations & Tips
Swap half of the all-purpose flour for whole wheat pastry flour for a nuttier flavor and a bit more texture.
Add 1/2 cup chopped nuts like walnuts or pistachios for crunch.
For extra moisture, fold in 1/2 cup mashed banana or applesauce.
Use Greek yogurt with vanilla flavor if you want to skip the vanilla bean but keep the aroma.
If your cake sinks a little in the middle, it’s usually because the oven temperature was a bit too low or you opened the oven too early; keep an eye on those!
How I Like to Serve It
This cake is perfect with a cup of morning coffee for breakfast or paired with a cozy cup of tea in the afternoon. In spring and summer, I love serving it with fresh berries and a scoop of vanilla ice cream for a light dessert. If you want to impress at brunch, drizzle it with honey and sprinkle some chopped pistachios on top.
Notes
Store leftovers wrapped tightly at room temperature for up to 2 days, or refrigerate for up to 4 days.
This cake warms up beautifully—just pop a slice in the microwave for 15-20 seconds before serving.
Closing: Honestly, this vanilla bean Greek yogurt cake always feels like the perfect balance of easy and elegant—a little slice of homemade happiness every time.
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.
