Orange Yogurt Cake

What do you do when Chobani sends you 12 lbs of that delicious Greek Yogurt they make?  Well first you sit down and enjoy a bowl full with fresh berries and granola……sigh

And then you bake!  At least that’s what I did, and it seemed like a good place to get started.   It really was  a no brainer, after all Greek yogurt works so well in baked goods, it improves the flavor, the texture and density of just about any cake or muffin with the added bonus of being low fat.  To me that’s a win-win situation.

Olive oil yogurt cake

I decided to make this a European style cake, not overly sweet perfect for dunking in coffee or espresso or eating on the run.  Which is exactly how I enjoyed it every morning as I drove to work.   I did use olive oil so my cake did have a slight olive oil flavor that I thought  blended perfectly with the orange.  But if you’re not a fan of olive oil simply substitute your favorite oil.

orange olive oil cake

Now if you’re looking to impress or just to treat yourself, serve up this light flavorful cake with home made whipped cream and fresh berries, I promise you won’t be disappointed.

5.0 from 5 reviews
Prep time
Cook time
Total time
  • 1½ cups low fat Greek yogurt
  • ⅔ cup olive oil
  • 1½ cup sugar
  • 3 eggs
  • 1 tsp orange zest (finley zested)
  • 2 tablespoons orange juice
  • 1 teaspoon vanilla
  • 2½ cups all purpose flour
  • 2½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon sea salt
  1. Preheat your oven to 350 degrees
  2. Prepare a springform pan by buttering the sides of the pan and using a parchment circle on the bottom (butter the parchment as well)
  3. Mix together the flour, sea salt, baking powder and baking soda in mixing bowl
  4. In a larger bowl, add the Greek yogurt, olive oil, sugar, eggs orange juice, orange zest and vanilla, blend well.
  5. Add in the dry ingredients mixing just enough until well blended with no visible lumps
  6. Pour the batter into your prepared springform pan and place in your preheated oven on the middle rack.
  7. Bake for 50-60 minutes. Cake should have a rich golden brown color, if it looks as though the cake is getting too brown you can cover it with foil.
  8. Cake is done when a toothpick comes out clean from the center of the cake.
  9. Allow to cool for 10 minutes on wire rack ,then remove the outside of the springform pan, allowing to cool for 15 more minutes.
  10. Remove the bottom and parchment and serve warm with home made whipped cream and fresh berries.


Thanks so much for stopping by today,  have a wonderful week my friends.


  1. I am really not a fan of oranges, just as they are (too messy and fussy to eat…or I’m too lazy!). However, I really do like the flavor in baked goods. Your cake sounds delicious. Made with oranges, Greek yogurt, and olive oil? To me, that sounds like a healthy dessert (or breakfast)!

  2. This looks so much like the orange cake we used to get at a Spanish/Basque restaurant in the Ironbound district of Newark … I’ve been trying to make that cake for years. *Nostalgia*

  3. Cake I can eat for breakfast? This is my kind of sweet treat.

  4. I love citrus in baked goods and I’d love to have a slice of this cake. I’ve never used yogart products in baking, I must start doing that. Thanks for the recipe Chef Dennis. I also wanted to thank you for hosting the “How to be a better Bloggert” event. I couldn’t attend last week, but watched the video Saturday. Very good information.

  5. My goodness, that looks amazing. You know I’m all about being able to eat dessert for breakfast with my coffee, so you pulled my heartstrings with this one. I have my cup right next to me and it’s just begging for a piece of your cake!

  6. This is another fantastic and easy cake to bake. I can’t wait to try it. I like the idea of Greek yougurt in the recipe. Must do this soon. Thanks for sharing and Happy Monday, Chef Dennis!

  7. You’ve done justice to all that yoghurt. Bookmark added!

  8. Oh my goodness this looks amazing! What a nice way to enjoy something so light and fresh tasting when it is so chilly out still! :-)

  9. Caro chef I’M ALWAYS THINKING TO yor recipe abot fudge chocolate cake without butter and eggs.. yesterday I was going to prepare it. and now to suggest this wondrful cacke

  10. 12 lbs of Greek Yogurt?? Heaven!! We had Frozen Greek Yogurt last night and it was fabulous. Like you, my favorite way to enjoy Greek Yogurt is with a simply granola and berries… preferably raspberries. We always have a container on hand for baking too!
    and with my orange tree currently overflowing with ripe, perfectly juicy oranges, this cake is perfect!

  11. I love how moist it looks. It a great citrus cake recipe, Chef Dennis. I’ll definitely add to my collection!

    Have a wonderful afternoon :)

  12. I love yogurt cakes, this would be great with mandarin olive oil!

  13. Years ago when I was a student living in Italy my roommate would make a very basic (but delicious) torta allo yogurt. I lost the recipe ages ago but it was similar in appearance to this one. I am very excited to try this recipe and recapture that long ago lost flavor!

  14. Made this cake today . Oh my it is soooooo wonderful. The only yogurt I had in the house was Chobani Peach so thought I would go with it and loved the little pieces of peach in the cake. this is definitely a keeper recipe and one I will make often….. Might even have a piece for breakfast <3

  15. I made this cake already three times within one week. I substituted one cup of the flour with almond meal. Its sooo delicious!!

  16. 1 cup=?
    Can I use yogurt cup but each cup is different g, some 150, 125, 200g…. Please advice. Somehow it is clear for me to use scale ….

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