Best 5 Greek Yoghurt Cake Recipes

Homemade Greek yogurt cake is a delicious and versatile treat that can be enjoyed for breakfast, dessert, or a quick snack. With its moist, tender crumb and tangy flavor, it is a favorite among cake lovers of all ages. Whether you prefer a simple one-bowl recipe or a more elaborate multi-step process, there is sure to be a Greek yogurt cake recipe that fits your needs and skill level. In this article, we will explore some of the best Greek yogurt cake recipes, ranging from classic to modern, and provide helpful tips and tricks to ensure a perfect cake every time.

Here are our top 5 tried and tested recipes!

GREEK YOGURT CAKE

Greek Yogurt Cake image

Provided by Martha Stewart

Number Of Ingredients 12

Ingredients

12 tablespoons unsalted butter, room temperature
1 cup granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup fat-free Greek yogurt
1/4 cup honey
Orange supremes, for garnish
Toasted walnuts, for garnish

Steps:

Preheat oven to 350 degrees with rack in middle position. Butter and flour a 9-by-3-inch springform pan.
In a stand mixer fitted with the paddle attachment, beat butter and sugar until pale and fluffy. Beat in eggs, one at a time, until fully incorporated. Beat in vanilla extract.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, stir together yogurt and honey.
Alternately add flour mixture and yogurt to stand mixer bowl in three additions, beginning and ending with flour mixture.
Transfer batter to prepared pan, smooth top, and bake until top is golden brown and a toothpick inserted into center of cake comes out clean, 35 to 40 minutes.
Cool cake in pan for 10 minutes. Transfer cake to wire rack to cool completely. Slice and serve with orange supremes and walnuts.

YAOURTOPITA - GREEK YOGHURT CAKE

Yaourtopita - Greek Yoghurt Cake image

This recipe has been posted for play in ZWT9 - Greece. This recipe is from website: Realgreekrecipes.blogspot.ca. Delicious, traditional Greek dessert, from recipe used in the homes of local Greek mothers and grandmothers! This is a refreshing and easily prepared cake for the summer months, prepared with Greek strained yoghurt. Although it can be eaten warm straight from the oven, it is best eaten when it is cold.

Provided by Baby Kato

Categories Dessert

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

400 g fine semolina
400 g sugar
500 g Greek yogurt, strained
5 eggs
50 g almonds, very finely chopped
5/8 g vanilla powder or 5/8 g vanilla extract
1 tablespoon baking powder
1 lemon, zest of
1/16 teaspoon salt
350 g water
600 g sugar
3 lemon peel, thin strips of

Steps:

Cake:.
Put the eggs, sugar and grated peel in a bowl and beat well with a hand whisk.
Add the yoghurt and beat well until it is well mixed.
Set aside 1 tbsp of semolina and put the rest in a bowl and add the almonds, vanilla, baking powder and salt, mix well.
Add this mixture to the yoghurt mixture and mix well.
Take an oven dish 30cm diameter and 5cm deep, butter it and sprinkle the tbsp of semolina you have previously set aside.
Put the mixture in the dish and bake in a preheated oven at 180 degrees Celsius for 30 minutes.
In the meantime prepare the syrup by boiling all the syrup ingredients for 5 minutes.
When the cake is ready, cut it into portions in the oven dish and pour the syrup over it.
Remember, the cake should be hot when you do this and the syrup warm.
Serve chilled.

Nutrition Facts : Calories 1503.1, Fat 14.4, SaturatedFat 2.7, Cholesterol 232.5, Sodium 451.4, Carbohydrate 327.1, Fiber 5.5, Sugar 250.4, Protein 23.5

GREEK YOGURT CHOCOLATE CAKE

Greek Yogurt Chocolate Cake image

This Greek yogurt cake is a chocolaty, low-fat alternative to a cake with butter!

Provided by Kate Griffin

Categories Desserts Cakes Chocolate Cake Recipes

Time 40m

Yield 12

Number Of Ingredients 8

Ingredients

1 ¾ cups self-rising flour
1 cup unsweetened cocoa powder
⅛ teaspoon salt
2 cups white sugar
1 cup water
2 eggs
¼ cup vanilla Greek yogurt
2 teaspoons vanilla extract

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Sift flour, cocoa powder, and salt together in a bowl. Mix sugar, water, eggs, Greek yogurt, and vanilla extract together in another bowl using an electric mixer.
Gradually add the flour-cocoa mixture into the bowl with the yogurt mixture. Mix until well blended. Pour batter into two 9-inch cake pans.
Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 30 to 35 minutes.

Nutrition Facts : Calories 226.8 calories, Carbohydrate 51 g, Cholesterol 31.4 mg, Fat 2.1 g, Fiber 2.9 g, Protein 4.5 g, SaturatedFat 1 g, Sodium 270.6 mg, Sugar 33.7 g

GREEK YOGHURT CAKE

Greek Yoghurt Cake image

This is really a great cake. For some reason, I'm partial to it cold, straight out of the fridge, with a glass of ice-cold milk.

Provided by evelynathens

Categories Dessert

Time 1h40m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 19

Ingredients

1/2 lb butter, room temperature
1 1/2 cups sugar
6 egg yolks
1 teaspoon grated lemon, zest of
1/2 teaspoon lemon extract
1 tablespoon vanilla extract
1 1/2 fluid ounces brandy
1 cup Greek yogurt (if this is unavailable, use sour cream)
2 1/2 cups flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 pinch salt
6 egg whites
1 cup chopped toasted almond
2 cups sugar
3 cups water
1/2 cup honey
1 lemon, zest of (in one long piece)
2 tablespoons lemon juice (from a real lemon, please)

Steps:

Boil all of syrup ingredients together first to make syrup (10 minutes- remove zest).
It must be cool before being poured onto hot cake.
Beat butter with 1 1/2 cups sugar till creamy and light-coloured (about 5 minutes).
Add yolks, peel, extract and brandy and beat until pale and thick.
Sift dry ingredients and add alternately to the creamed mixture with the yoghurt.
Beat whites until stiff and glossy.
Fold into batter mixture along with almonds.
Pour into a buttered 13 x 9 x 2" baking dish and bake at 350F for 60-70 minutes or until done.
Check cake after about 25 minutes of baking. If the colour is already dark enough (as is the case for me), cover with a piece of aluminum foil and continue baking.
Pour cooled syrup over hot cake and allow cake to cool completely.
Cut into diamond-shaped pieces and serve.

Nutrition Facts : Calories 923.1, Fat 35.5, SaturatedFat 16.4, Cholesterol 185.5, Sodium 437.9, Carbohydrate 139.7, Fiber 3, Sugar 106.2, Protein 12.5

YOGURT CAKE

Yogurt Cake image

This Turkish yogurt cake, adapted from the cookbook "Claudia Roden's Mediterranean," is similar to a lemon-scented cheesecake, but it's lighter and has a fresher, tangier flavor. It's good both warm and cold, either on its own or topped with berries that have been macerated in a pinch or two of sugar. Make sure to use whole milk Greek yogurt or another thick, strained variety here, or the texture won't be as creamy.

Provided by Melissa Clark

Categories cakes, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 7

Ingredients

Butter, for greasing the pan
4 large eggs, separated, at room temperature
1/2 cup/100 grams granulated sugar
3 tablespoons all-purpose flour
1 2/3 cups/400 grams whole-milk Greek yogurt
1 lemon, zested and juiced
Pinch of salt (optional)

Steps:

Heat oven to 350 degrees and butter an 8- or 9-inch springform pan.
Using an electric hand mixer or a standing electric mixer fitted with the whisk attachment, beat egg whites on medium-low until the mixture looks frothy, 1 to 2 minutes. Slowly start to increase the speed to medium-high. Continue to beat the egg whites until soft peaks form, about 3 minutes. Set aside.
In a separate bowl but using the same mixer, combine yolks and sugar (no need to wash beaters after the egg white). Beat yolks on medium-high until the mixture is very pale and fluffy, about 3 minutes. Reduce speed to medium and gradually beat in flour, yogurt, lemon zest and juice, and salt until fully incorporated.
Gently fold half of the egg whites into the yolk-yogurt mixture until only a few streaks remain. Fold in the remaining whites, scraping the bottom and sides of the bowl, until the batter is evenly mixed, light and smooth.
Scrape the batter into prepared pan and smooth into an even layer. Bake until the top is speckled with golden brown and puffed, 40 to 55 minutes. (The 8-inch pan will take longer to bake through.) Transfer the pan to a wire rack and let cake cool before cutting. Serve warm or cold.

Tips:

For a richer flavor, use full-fat Greek yogurt.
If you don't have a food processor, you can mash the yogurt and bananas together with a fork.
Be sure to grease and flour your bundt pan before adding the batter.
For a golden brown crust, bake the cake for an extra 5-10 minutes.
Let the cake cool completely before glazing it.

Conclusion:

This Greek yogurt cake is a delicious and easy-to-make dessert that is perfect for any occasion. It is moist and flavorful, with a delicate crumb and a tangy glaze. Whether you are a seasoned baker or a beginner, you will love this recipe. So next time you are looking for a sweet treat, give this Greek yogurt cake a try. You won't be disappointed!