Go Back

Japanese Yogurt Cake

A soft, moist, and easy-to-make dessert enriched with yogurt for a delightful tang and rich flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: Japanese
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup plain yogurt 240 ml
  • 1 cup sugar 200 g
  • 1/2 cup vegetable oil 120 ml
  • 3 large eggs
  • 1 teaspoon vanilla extract 5 ml
Dry Ingredients
  • 1 1/2 cups all-purpose flour 190 g
  • 2 teaspoons baking powder 10 g
  • 1/4 teaspoon salt 1.5 g

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a round cake pan.
  2. In a mixing bowl, combine the yogurt, sugar, and vegetable oil. Stir until smooth and well blended.
  3. Add the eggs and vanilla extract, beating everything together until fully combined.
  4. Sift together the flour, baking powder, and salt in a separate bowl. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined.
  5. Pour the batter into the prepared cake pan and smooth the top.
Baking
  1. Bake in the preheated oven for 30-35 minutes, until a toothpick inserted into the center comes out clean.
  2. Allow the cake to cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.

Notes

This cake stays fresh for several days when stored in an airtight container and can be frozen for later enjoyment. Consider flavor variations like lemon or orange zest, chocolate chips, or nuts. For a gluten-free option, substitute all-purpose flour with a gluten-free blend.