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5 from 3 votes
A beautiful cake whether for afternoon tea, birthday or a wedding. Moist yet light and fluffy, many cake makers rely on this recipe for all their plain, vanilla cake needs.
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Vanilla Yogurt Cake

Somehow both super moist and light and tender, this vanilla cake owes it's wonderful texture to the inclusion of Greek yogurt. 

Servings: 8
Author: Just Jo
Ingredients
  • 150 g softened butter
  • 200 g caster sugar
  • 125 g plain flour
  • 125 g self-raising flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 3 large eggs
  • 2 tsp vanilla extract or 1 tsp plus the seeds of a vanilla bean – my preferred option
  • 200 ml Greek yogurt
Instructions
  1. Preheat oven to 160°C and grease and line two 20cm loose bottomed sandwich tins.
  2. Cream butter and sugar until light and fluffy – at least 8 if not 10 minutes in my KitchenAid (it needs to be almost white and all the sugar dissolved when rubbed between your fingers).
  3. Sift the flours and raising agents at least twice then take a spoonful and add to the creamed butter with one of the eggs. Repeat with all of the eggs.
  4. Sift over the remaining flour and mix in until barely incorporated.
  5. Add in the yogurt and vanilla and mix until the flour has turned to batter then stop.
  6. Gently and lightly tip into your prepared tins and flatten the surface making a dip in the centre (this helps them rise with a not-too-domed top).
  7. Bake for 30-35 minutes in the centre of the oven until they an even pale golden, pulling away from the sides of the tins and the centre of the cakes spring back when lightly pressed.
  8. Cool on a rack 5-10 minutes then remove from tins, peel off paper and cool on the racks until fully cold before sandwiching with your choice of filling. I used about 1/2 cup (100-125g of Shari’s blackberry and ginger chai spiced jam) and a simple buttercream of 100g butter mixed with 200g icing sugar and a tsp of vanilla which I whiz in the food processor this time (it is less messy to whiz icing sugar in the covered bowl of the food processor than in my stand mixer!).