My Orange Yogurt Cake is moist, light, easy to make and oh so flavorful! Made with simple pantry ingredients and Greek yogurt, this delicious cake is perfect for breakfast, brunch or just about any occasion.
This European -style cake is made using Greek yogurt instead of sour cream. It’s not overly sweet and it’s perfect for dunking in coffee or espresso or just eating on the run, which is exactly how I enjoyed it this morning on my way to meet with a client.
I also used mild extra virgin olive oil, so my cake did have a slight olive oil flavor that I thought blended perfectly with the orange rind that was added. But if you’re not a fan of olive oil simply substitute your favorite vegetable oil.
What do I need to make a Yogurt Cake?
Let’s start by gathering the ingredients we need to make my Orange Yogurt Cake. In Chef Speak this is called the Mise en Place which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
Do I have to use an Orange to make this cake?
No, you don’t. You can use lemon or lime instead of the orange. Or leave the citrus out altogether and try an almond extract.
The first step to making this cake is to blend the dry ingredients together and the wet ingredients together in separate bowls. Mix the ingredients in both bowls well.
Then add the dry ingredients to the wet ingredients mixing just enough to incorporate and break up and lumps.
*Don’t overmix the cake, that’s what makes a cake tough. This is why I use a wire whisk instead of an electric mixer.
Butter and flour a 10-inch springform pan. I used a cake circle in the bottom of the pan to make it easier to remove the cake from the pan.
Can I add fruit to a yogurt cake?
Yes, you can. If you’d like to change up this yogurt cake, there are lots of options.
Try adding any of these ingredients.
- peaches
- blueberries
- apples
- nuts (walnuts, pecans or pistachios)
- chocolate chips (your choice of flavor)
- dried cranberries
You’ll love how easy it is to make this delicious cake.
Bake the cake at 350 degrees F. for 45-55 minutes depending upon your oven. If the cake begins to get too brown, you can cover it with aluminum foil.
Now if you’re looking to impress your friends or family or just want to treat yourself to an extra serving of deliciousness, add a heaping spoonful of homemade whipped cream and fresh berries. I promise you won’t be disappointed. In fact, you may go back for seconds.
Recipe FAQ’s
Yes, you can. Double wrap the cake in plastic wrap and again in foil. Defrost in the fridge the night before serving.
Greek Yogurt adds a creaminess that helps keep baked goods moist. Its acidity helps activate baking soda, which can make baked goods fluffy and light
Yes, you can. Yogurt does add a tanginess to the cake which also adds to the flavor.
More Recipes You’ll Love!
Orange Yogurt Cake
Equipment
Ingredients
- 1½ cups low fat Greek yogurt
- ⅔ cup olive oil
- 1½ cup sugar
- 3 eggs
- 1 tsp orange zest finely 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
Instructions
- Preheat your oven to 350 degrees
- Prepare a springform pan by buttering the sides of the pan and using a parchment circle on the bottom (butter the parchment as well)
- Mix together the flour, sea salt, baking powder and baking soda in mixing bowl
- In a mixing bowl add the sugar, Greek yogurt, eggs, olive oil, orange juice, orange zest and vanilla. Make sure the ingredients are well blended and creamy.
- Add in the dry ingredients mixing just enough until well blended with no visible lumps
- Pour the batter into your prepared springform pan and place in your preheated oven on the middle rack.
- Bake for 50-60 minutes. The 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.
- The cake is done when a toothpick comes out clean from the center.
- Allow to cool for 10 minutes on a wire rack, then remove the outside of the springform pan, allowing to cool for 15 more minutes.
- Remove the bottom and parchment and serve warm with homemade whipped cream and fresh berries.
Sabine
I am currently in Crete and made this cake using fresh organges I picked off a tree- I was generous with the zest. For an icing I used marscapone and a bit of whip cream with fresh lemon zest and a spot of fresh honey and a touch of vanilla. Perfection! thank you for the wonderful recipe.
Shelah
I might have missed it, but I don’t see where it says what size springform pan to use. I have several sizes at home so I am wondering what size you used for this recipe. Thanks so much.
Chef Dennis Littley
I used a standard springform pan 9 inches.
Shy
Thanks!!
Debbiedee
I have made this cake over and over again and it never fails! So delicious! Thanks Chef Dennis for an amazing cake!
Caroline
I made this cake and it was so soft, springy and moist! My mum loves it and it was devoured quickly. She’s demanding I make another one.
I removed about 30% of the sugar in the recipe because she doesn’t like things that are overly sweet. I wouldn’t remove more than that. It was more of a lightly sweet treat than a rich dessert.
I have a sweet tooth so I also made white chocolate and crème fraiche icing. My friend had hers with vanilla yoghurt.
What i’d change for next time:
– Add extra zest into the cake and icing. I personally prefer a stronger orange flavour.
Marlene
Have Made this cake it is Wonderful!
Cynthia Brown
Fab! Served it with Mediterranean dinner and it was a perfect finish. Mixed whipping cream with yogurt and powdered sugar as topping with slices of fresh oranges sprinkled with cinnamon. So lovely. Thanks for recipe. Making it again for a pot luck. Maybe I’ll make some cookies, take those and keep the cake for myself!
Binh
Hi! Are all ingredient to start at room temperature, including the yogurt? Also, is this cake sturdy enough to stack as a 4 layer cake? If so, what type of frosting would go well with it? Cream cheese frosting maybe? TIA!
Chef Dennis Littley
since there is no butter in this cake having everything at room temperature isn’t as critical. That being said it’s usually a good idea to let eggs warm up a little before adding them.
The cake would indeed be sturdy enough to make a 4 layer cake. I would double the recipe for four layers. Cream cheese frosting or an orange buttercream would also be a good choice.
Binh
Thank you! I made this cake tonight and it’s delicious, even without frosting! Moist and not too sweet. It baked up with a flat top which I’ve never achieved with other cake recipes. I will be using this to make a 3D cake for my daughter’s birthday next week. Thank you again!
Lydia
If I want to add chocolate chips to the cake, will they sink to the bottom?
Chef Dennis Littley
you can try dusting the chips with flour before adding them, that may help keep them suspended
Cynthia Brown
Made this to gollow Turkish dinner. Served it with whipped cream mixed with yogurt, a little coconut sugar, and a bit of orange emulsion plus slices of fresh orange dusted with cinnamon. My guests were so happy with the cake. It is delightful, tender, not heavy or fussy. Perfect with Mediterranean dinner. I was going to make the more traditional Greek version using dried Phyllo pieces but couldnt get phyllo in my small Texas town due to supply problems. Your recipe was perfection!
Jen
Thanks for the recipe and for including the metric measurements. I’m in Australia and made this yesterday. It worked beautifully and I love the flavours.
Elyse
I made this yesterday and it was delicious. Didn’t have enough yogurt so I had to use one cup yogurt and one half cup sour cream and cross my fingers. Fantastic!
I was very happy at the beautiful rise of this cake, the moisture and texture. We ate it with a little fresh whipped cream.
I’m always looking for a great unfrosted cake and this one is going to the top of my list!
Lan Anh Ngo Quy
I made 2/3 of the recipe since I only had 2 eggs left, lots of complicated math to dwindle some ingredients down, but this recipe still turned out great!
Chef Dennis Littley
there is actually a place on the recipe card where you can adjust the recipe with the amount of servings. Happy to hear the cake turned out.
AgileAngela
Hi there, chef Dennis!
Warning: many mods ahead. I used this recipe as a model for a lactose-free, gluten-free lemon yogurt cake with dried cranberries and chopped walnuts for brunch today. I also used only 0.67 cups of brown sugar (instead of 1.5 cups of white sugar) and preferred smoked salt.
When the batter got thicker than expected (mainly due to not adding in the last 0.5 cup of yogurt), I opted for a splash more lemon juice and 0.33 cup oat milk creamer).
Basically, you can NOT mess up this recipe even with all the above mods. What a great, freezeable cake. It is also a great coffee companion! Thanks for tempting my taste buds with such a simple but tasty recipe.
Chef Dennis Littley
Now that’s a great recommendation! Good to know the cake is almost foolproof
Sue
I love this blog and this recipe sounded like a perfect New Year’s Day treat. I had all ingredients on hand and followed the recipe exactly other than lowering the oven temp to 325 due to traditional convection cooking protocol. I set the timer for 30 minutes to check for browning and surprisingly the cake looked done, toothpick even came out clean – but I thought it must need more time so I gave it 10 more minutes and again toothpick was clean so I removed it. Unfortunately it’s undercooked in the center (and semi collapsed) but otherwise it’s delicious and will be a cake I make again, just won’t trust the toothpick test next time.
Chef Dennis Littley
I’m really sorry you had a problem with the baking. It was due to you lowering the temp. All my temps are using a convection oven as most ovens have convection these days.
Try it again at 350 and see how it does. The fact the oven wasn’t hot enough is what affects the initial rise which left you with the collapased cake.
Sow Lan Lai
Any difference in the cake texture of I use homemade yoghurt made from full cream milk instead of low fat milk? I have been making lemon yoghurt cake and want to try orange yoghurt cake.
Chef Dennis Littley
There should be no difference. These days I prefer full fat (10%) Greek yogurt for my baking needs.
Marisela
This is the best cake recipe I have ever tried! It is perfect: just sweet enough, crunchy on the outside, and moist but not mushy on the inside. I also used a hint of almond extract. Reminds me of my grandma’s cakes from my childhood in Argentina. Don’t forget the lemon or orange zest 🙂
Debra
Love the tip about using lemon instead of orange. Thank you! Delish with the lemon.
Marina
Love orange and yogurt cake! Fantastic recipe and so easy to make
Amy
Such a fantastic recipe! I am not much of a sweet tooth but when I do nothing better than adding some citrus to it. Yum!
Jar of Lemons
Perfect cake for a summer treat!
Sanna
Very light and refreshing recipe. I’m definitely going to try it.
Mama Maggie's Kitchen
My mouth is literally watering. My family would love this.
Estelle Forrest
This looks so tasty and simple enough for even me to make!