5-Minute Greek Yogurt Cake

Name: 5-Minute Greek Yogurt Cake
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Yield: 8
Ingredients: Greek yogurt 5% fat 2 cups; Vanilla extract to taste; Sugar approx. 3/4 cup 0.8 cup; Eggs (2 medium) 4 oz; Sunflower seed oil 4 ½ tbsp; Type 00 flour 1.9 cups; Baking powder 4 tsp; Fine salt 1 pinch; Powdered sugar 4 tsp

Difficulty: Easy
Prep time: 5 min
Cook time: 60 min
Serving: 8
Cost: Low

PRESENTATION

5-Minute Greek Yogurt Cake comes together in one bowl with a hand whisk — no stand mixer, no multi-step process. Greek yogurt gives the crumb a soft, pleasantly moist texture, and its mild flavor keeps the cake open to whatever you pair with it: fresh fruit, jam, or a spreadable cream all work naturally against the plain base. Because the mixing itself takes only a few minutes before the pan goes into the oven, this is a genuinely quick bake rather than a streamlined version of something more involved.

Dust it with powdered sugar and it's ready for breakfast or an afternoon snack — either way, it holds up well without feeling heavy. The neutral base also anchors a whole series of quick variations built on the same formula: strawberry, lemon, coconut and blueberry, ricotta, and a savory version each take the starting point in a different direction. That range makes it worth keeping the proportions in your back pocket, so the next time you want a dependable homemade cake without a long ingredient list or complicated steps, you already know where to start.

INGREDIENTS

Ingredients for an 8-inch pan: Greek yogurt 2 cups (500 g) - 5% fat; Vanilla extract to taste; Sugar 0.8 cup (150 g) - approx. 3/4 cup; Eggs 4 oz (110 g) - (2 medium); Sunflower seed oil 4 ½ tbsp (60 g); Type 00 flour 1.9 cups (230 g); Baking powder 4 tsp (16 g); Fine salt 1 pinch

for decorating: Powdered sugar 4 tsp (10 g)

Preparation

How to prepare 5-Minute Greek Yogurt Cake

To prepare the 5-minute Greek yogurt cake, pour the eggs, the sugar 1 and the vanilla extract 2 into a bowl. Work the mixture with a hand whisk 3.

Add the vegetable oil in a thin stream 4, continuing to stir to incorporate it completely. Then add the Greek yogurt 5 and mix again with the whisk until all the ingredients are well combined 6.

Add a pinch of salt 7 and the flour 8, preferably sifted. Stir until you obtain a batter free of lumps 9.

Finally add the baking powder 19, stirring carefully until you get a smooth, lump-free batter 12. Line an 8-inch pan with parchment paper and pour the batter into it 12.

Level the surface gently with a spatula 13. Bake in a conventional oven preheated to 338°F, placing the pan on the middle rack, for 60 minutes. Before taking it out, perform the toothpick test: if it comes out dry, the cake is ready. Let the cake cool completely in the pan or on a wire rack, then transfer it to a serving plate and finish with a light dusting of powdered sugar 14 before serving 15.

Storage

Store the Greek yogurt cake at room temperature for 2–3 days, under a glass dome or wrapped in plastic wrap. You can also freeze it, preferably already sliced, and let it thaw at room temperature before enjoying.