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A Moist One Cup Yoghurt Cake Made with Pantry Basics and Built Around One Cup of Yoghurt
A Foolproof One Cup Yoghurt Cake That Stays Moist Every Time
Why You’ll Love and Enjoy One Cup Yoghurt Cake
- It uses simple pantry ingredients and doesn’t need a mixer or fancy steps.
- You can change the flavour just by swapping the yoghurt, and it still comes out soft and moist every time.
Pantry baking at its easiest and most comforting. One bowl, one loaf, and zero stress.
Print
One Cup Yoghurt Cake
- Prep Time: 10 minutes
- Resting Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 55 minutes
- Yield: 10–12 slices depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
Description
This is one of those no-fuss cakes you can bake when you want something reliable and cozy without overthinking it. If you’ve got yoghurt in the fridge, you’re already halfway there.
Ingredients
- 1 cup plain yoghurt, full-fat works best
- 1 cup vegetable oil
- 2 cups caster sugar
- 3 cups self-raising flour
- 3 large eggs, room temperature
- 1/2 tsp bicarbonate soda
- A pinch of salt
- 1 tsp vanilla essence
- Fresh cream, whipped, for icing (optional)
Instructions
- Preheat the oven to 320⁰F (160⁰C) or 300⁰F (150⁰C) if using a fan-forced oven.
- Grease and line a standard cake pan, making sure the paper comes up the sides so you can lift the cake out easily later.
- In a large bowl, add 1 cup plain yoghurt, 1 cup vegetable oil, 2 cups caster sugar, and 3 large eggs, then mix until smooth and glossy.
- Add 3 cups self-raising flour, 1/2 tsp bicarbonate soda, and a pinch of salt.
- Stir gently until just combined. Don’t overmix.
- Stir in 1 tsp vanilla essence, scraping down the sides of the bowl so everything’s evenly mixed.
- The batter should be thick but pourable.
- Pour the batter into the prepared cake pan and smooth the top lightly.
- Tap the pan once on the counter to release any big air bubbles.
- Bake at 320⁰F (160⁰C) for 75 to 90 minutes, or 60 to 70 minutes in a fan-forced oven.
- Check at the 60-minute mark, then keep an eye on it. If the top browns too quickly, loosely cover it with foil.
- The cake is ready when a skewer inserted into the center comes out mostly clean with just a few moist crumbs.
- Let it cool in the pan for 15 minutes, then lift it out and cool completely on a rack.
- Once fully cool, ice with freshly whipped cream if you like, or leave it plain.
Notes
Created, prepared, tried, and tested Preshana
This one cup yoghurt cake is easy, moist, and made with simple pantry ingredients you already have. Perfect for everyday baking, afternoon tea, or a quick homemade dessert.
One Cup Yoghurt Cake appeals to anyone who values simple ingredients and reliable results. It offers a soft, moist crumb with minimal effort, making it an easy choice for everyday baking that still feels satisfying and homemade.
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