Yogurt Cake Recipe


As a “almost-rule”, I don’t bake. I find that reading instructions and measuring ingredients are a bore; There is a reason why my husband is in charge of putting IKEA furniture together. But I happen to absolutely love me some Rosie Londoner and she promised that this (see original recipe here) was the easiest cake in the world.The recipe sounded so easy that I was inspired to put my rules aside and give it a try.Would you believe me if I told you that the cake pictured here is my third attempt?
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Turns out that this cake is also very easy to mess up. Ill tell you more about that at the end.
Don’t be worried. It is super simple to make if you can follow instructions 🙂 I modified the recipe because I didn’t have self-rising flour. I also already had a huge Costco container of yogurt in my fridge so I improvised and used the next best thing to measure(a cappuccino cup).Ok. Let’s make this cake!

To start, gather up your ingredients:
a. 3 eggs
b. 1/2 a container of butter (you can substitute with olive oil)
c. 1 container of Yogurt
d. 2 containers of Flour
e. 3 teaspoons of baking powder (this was proportional to the amount of flour I was using. You may need more if your container is bigger)
f. 1 teaspoon of vanilla essence
g. 1 container of sugar (please feel free to cut back. I’m a sweet tooth)
h. Your fruit of choice (I used a handful of chopped strawberries and raspberries for this one)
i. Icing sugar
j. Pinch of salt

Here is how to make the cake:
1. Choose your container (original container asked for 125ml tub of yogurt which is about 4oz or 1/2 cup)
2. Set the oven to 350 F
3. Mix the sugar, salt, yogurt and flour in a large bowl.
4. Add your butter ( melt first) to the bowl and mix
5. Add your eggs one by one and mix everything up.
6. Add vanilla essence
7. Spray your baking pan BEFORE you put batter in (it makes getting the darn cake out a lot easier., take it from someone who forgot to do this)
8. Once you batter is in the baking pan, add your fruit to the top of the batter. You can also choose to fold your fruit into the batter.
9. Make sure your oven is heated to 350 then pop your baking dish in the oven
10. Wait… Good time to pop in your workout video (you know, 45 minutes of cardio to combat the future calories from the cake? You’re welcome  )
11. The cake should be done in about 45 minutes to an hour. Make sure you check the MIDDLE of the cake using a tooth pick. It might look done on the outside but the middle takes longer to bake. If the toothpick comes out wet, you need to leave it in there a while longer
12. When the cake is done, take it out and cool
13. Dust icing sugar over the top (totally optional for my calorie-counters out there)

Voila! Cake is all done. Grab your favorite beverage and enjoy.

And just in case you are dying to know how not to mess up…
Here is what NOT to do:
1. Do not forget to add baking soda (the recipe called for self-rising flour. I definitely didn’t get the memo that self-rising flour has baking soda already in it!)
2. Do not forget to use a toothpick to check the middle of the cake (I figured the cake had been in there long enough… The second cake i made was only baked on both sides, the middle was mush).


  1. Lebene
    April 28, 2016 / 1:52 PM

    I’m laughing because now I know you definitely didn’t like certain classes in junior high school. I love your take on turning anyone into a cake boss. 👍🏾

    • Dinah
      April 28, 2016 / 3:15 PM

      Lol. Tell me about it! Life skills class was the absolute worst. All those hours sewing and cooking. Incidentally, I love cooking because I can put my own spin on it. Baking is an entirely different beast!

  2. DM
    April 26, 2016 / 11:40 PM

    Hahaha. Love the 40 minute cardio idea. I will def do that the next time I bake. And I’ll have to try this cake. Definitely have to try it!

    • Dinah
      April 27, 2016 / 12:42 AM

      Yes! Let me know how it turns out!

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