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    Home » Recipes » Cake Recipes

    Orange Yogurt Cake Recipe – Chef Dennis

    Published: Jul 16, 2020 · Modified: Aug 21, 2022 by Chef Dennis Littley

    1.2K shares
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    4.57 from 86 votes
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    Pinterest image for orange yogurt cake

    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.

    whole orange yogurt cake on a white platter with a large slice cut out

    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?

    ingredients to make a yogurt cake in glass bowl

    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.

    bowl of dry ingredients and bowl of wet ingredients with a black handled wire whisk in the bowl

    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.

    all ingredients mixed together in a glass bowl with a black handled wire whisk in the bowl

    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.

    cake batter in a prepared springform cake pan

    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. 

    golden brown cake in the pan on a wooden cutting board

    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.

    slice of yogurt cake with raspberries and blueberries topped with whipped cream on a white plate

    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

    Can you freeze an orange yogurt cake?

    Yes, you can. Double wrap the cake in plastic wrap and again in foil. Defrost in the fridge the night before serving.

    Why should I use Yogurt to make a cake?

    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

    Can I replace the yogurt with sour cream?

    Yes, you can. Yogurt does add a tanginess to the cake which also adds to the flavor.

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    slice of orange yogurt cake with berries and whipped cream on a white plate
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    4.57 from 86 votes

    Orange Yogurt Cake

    This light and moist orange yogurt cake is perfect for breakfast or dessert.  Serve it up with fresh fruit and whipped cream or ice cream.
    Prep Time15 mins
    Cook Time1 hr
    Total Time1 hr 15 mins
    Course: Dessert
    Cuisine: American
    Servings: 12
    Calories: 338kcal
    Author: Chef Dennis Littley

    Equipment

    • 9 inch springform pan

    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
    US Customary – Metric
    Prevent your screen from going dark

    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.

    Nutrition

    Calories: 338kcal | Carbohydrates: 46g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 42mg | Sodium: 194mg | Potassium: 132mg | Sugar: 26g | Vitamin A: 80IU | Vitamin C: 1.7mg | Calcium: 79mg | Iron: 1.5mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

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    About Chef Dennis

    Picture of Chef Dennis

    Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

    Reader Interactions

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    1. Sabine

      January 20, 2023 at 7:13 am

      5 stars
      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.

      Reply
    2. Shelah

      December 03, 2022 at 11:39 pm

      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.

      Reply
      • Chef Dennis Littley

        December 04, 2022 at 7:54 am

        I used a standard springform pan 9 inches.

        Reply
        • Shy

          December 07, 2022 at 5:43 pm

          Thanks!!

    3. Debbiedee

      July 03, 2022 at 7:27 am

      5 stars
      I have made this cake over and over again and it never fails! So delicious! Thanks Chef Dennis for an amazing cake!

      Reply
      • Caroline

        February 26, 2023 at 5:58 pm

        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.

        Reply
    4. Marlene

      January 04, 2022 at 1:03 pm

      5 stars
      Have Made this cake it is Wonderful!

      Reply
      • Cynthia Brown

        June 06, 2022 at 4:42 pm

        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!

        Reply
    5. Binh

      October 08, 2021 at 12:53 pm

      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!

      Reply
      • Chef Dennis Littley

        October 08, 2021 at 7:20 pm

        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.

        Reply
        • Binh

          October 08, 2021 at 11:36 pm

          5 stars
          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!

    6. Lydia

      August 27, 2021 at 9:21 am

      If I want to add chocolate chips to the cake, will they sink to the bottom?

      Reply
      • Chef Dennis Littley

        August 27, 2021 at 9:47 am

        you can try dusting the chips with flour before adding them, that may help keep them suspended

        Reply
        • Cynthia Brown

          March 28, 2022 at 10:56 pm

          5 stars
          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!

    7. Jen

      June 06, 2021 at 8:30 pm

      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.

      Reply
    8. Elyse

      February 10, 2021 at 10:30 am

      5 stars
      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!

      Reply
    9. Lan Anh Ngo Quy

      December 28, 2020 at 4:04 pm

      5 stars
      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!

      Reply
      • Chef Dennis Littley

        December 28, 2020 at 4:50 pm

        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.

        Reply
    10. AgileAngela

      December 28, 2020 at 2:14 pm

      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.

      Reply
      • Chef Dennis Littley

        December 28, 2020 at 3:22 pm

        Now that’s a great recommendation! Good to know the cake is almost foolproof

        Reply
        • Sue

          January 02, 2022 at 5:15 pm

          4 stars
          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

          January 02, 2022 at 6:21 pm

          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.

    11. Sow Lan Lai

      November 21, 2020 at 4:38 am

      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.

      Reply
      • Chef Dennis Littley

        November 21, 2020 at 8:55 am

        There should be no difference. These days I prefer full fat (10%) Greek yogurt for my baking needs.

        Reply
    12. Marisela

      September 05, 2020 at 4:43 pm

      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 🙂

      Reply
    13. Debra

      July 20, 2020 at 2:13 pm

      5 stars
      Love the tip about using lemon instead of orange. Thank you! Delish with the lemon.

      Reply
    14. Marina

      July 19, 2020 at 7:42 am

      5 stars
      Love orange and yogurt cake! Fantastic recipe and so easy to make

      Reply
    15. Amy

      July 18, 2020 at 9:19 pm

      5 stars
      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!

      Reply
    16. Jar of Lemons

      July 18, 2020 at 3:12 pm

      5 stars
      Perfect cake for a summer treat!

      Reply
    17. Sanna

      July 18, 2020 at 10:46 am

      5 stars
      Very light and refreshing recipe. I’m definitely going to try it.

      Reply
    18. Mama Maggie's Kitchen

      July 17, 2020 at 11:01 pm

      5 stars
      My mouth is literally watering. My family would love this.

      Reply
    19. Estelle Forrest

      July 17, 2020 at 4:36 pm

      5 stars
      This looks so tasty and simple enough for even me to make!

      Reply
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    My name is Dennis Littley or "Chef Dennis" as I'm known both at work and across the blogosphere. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

    More about me →

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