So, why yoghurt as a cake ingredient? It might not be traditional but it really does work. One little pot makes a wonderfully light sponge that is fluffy and moist (sorry I know we hate the word but it is 100% called for here). The yoghurt gives a tang and a creaminess to our cake. What’s more, you can then use the empty yoghurt pot to measure out the rest of your ingredients instead of all the faff that comes with scales, extra bowls etc etc. WHAAAT?! If you’re looking for a super easy cake to make, this Yoghurt Cake is so simple, you have to give it a go!
Why you’ll love this recipe
⭐️ Cake baking simplified! ⭐️ Only a few ingredients ⭐️ Delicious, fluffy results
What you’ll need
Yoghurt – One 150ml pot of natural full-fat. This will make it nice and moist. Oil – Sunflower or vegetable, or anything that’s flavourless (not olive oil unless you want the distinctive taste). Self-raising flour Caster sugar Eggs – I use medium free-range Vanilla extract – NOT essence, which is synthetic Raspberries – Or your preferred fruit
Substitutions
Fruit – For this Yoghurt Cake recipe I have added fresh raspberries, but go ahead and use whatever you like to add additional flavour if you like. A blueberry yoghurt cake would go down a storm too, or perhaps blackberries. Be careful with any fruit like strawberries as they may be too wet and make the cake quite gooey.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
