Soft Pull-Apart Yogurt Cake
Yield: 16–20 squares
Pan: 9 × 9-inch (23 × 23 cm) square pan
Prep Time: 25 minutes
Bake Time: 35–40 minutes
Total Time: About 1 hour 10 minutes
Ingredients
Dry Ingredients
- 2 cups (250 g) all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
Wet Ingredients
- 4 large eggs (room temperature)
- ¾ cup (150 g) granulated sugar
- ½ cup (120 ml) vegetable oil
- 1 cup (240 g) plain Greek yogurt (or plain yogurt)
- 1 tsp vanilla extract
- 2 tbsp milk (if needed)
Optional
- Zest of 1 lemon
- 1 tbsp lemon juice
For Topping
- Powdered sugar
Equipment
- 9×9-inch baking pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Rubber spatula
- Whisk
Instructions
Step 1: Prepare the Pan
- Preheat oven to 340°F (170°C).
- Line pan with parchment paper.
Step 2: Beat Eggs
Beat:
- Eggs
- Sugar
for 6–8 minutes until:
- pale
- thick
- triples in volume
This creates the fluffy texture.
Step 3: Add Wet Ingredients
Mix in:
- oil
- yogurt
- vanilla
- lemon zest (optional)
Mix only until combined.
Step 4: Add Dry Ingredients
Sift together:
- flour
- baking powder
- salt
Fold gently into the batter.
Do not overmix.
If batter is too thick:
Add 1–2 tablespoons milk.
The batter should be thick and ribbon-like.
Step 5: Pour
Pour into prepared pan.
Smooth lightly.
Do not bang the pan hard.
Step 6: Bake
Bake:
340°F (170°C)
35–40 minutes
Cake is done when:
- top is golden
- toothpick comes out clean
- center springs back
Step 7: Cool
Cool in pan for 15 minutes.
Transfer to rack.
Dust generously with powdered sugar.
Slice into squares.
Nutrition Information
Per Serving (1 of 16)
Approximate values
- Calories: 190
- Carbohydrates: 24 g
- Protein: 4 g
- Fat: 8 g
- Saturated Fat: 1.5 g
- Cholesterol: 48 mg
- Sodium: 110 mg
- Fiber: 0.5 g
- Sugar: 11 g
Tips
✔ Use room-temperature eggs.
✔ Beat eggs long enough for maximum volume.
✔ Fold flour gently.
✔ Don’t overbake.
✔ Cool before dusting with sugar.
Variations
Lemon
Add:
- zest of 2 lemons
- 2 tbsp lemon juice
Vanilla
Add:
- 2 tsp vanilla
Chocolate
Mix in:
- 2 tbsp cocoa powder
Reduce flour by 2 tbsp.
Cheese Version
Add:
- 4 oz (115 g) softened cream cheese
Blend with yogurt.
Berry Cake
Fold in:
- 1 cup blueberries
- raspberries
- strawberries
Toss berries with 1 tbsp flour first.
Storage
Room temperature:
- 2 days (covered)
Refrigerator:
- 5 days
Freezer:
- Up to 2 months
Frequently Asked Questions (Q&A)
Q1. Why did my cake sink?
Common reasons:
- Underbaked
- Oven door opened too early
- Overmixed batter
- Eggs not whipped enough
Q2. Can I use regular yogurt?
Yes. Greek yogurt makes a richer, denser cake, while regular plain yogurt creates a lighter texture.
Q3. Can I make it without an electric mixer?
Yes, but it’s much harder to whip the eggs enough by hand. An electric mixer is recommended for the light, airy texture.
Q4. Can I use cake flour?
Yes. Replace the all-purpose flour with the same weight of cake flour for an even softer crumb.
Q5. Can I reduce the sugar?
Yes. You can reduce it to ½ cup (100 g), though the cake will be slightly less tender and less browned.
Q6. Can I add fruit?
Yes. Blueberries, raspberries, diced peaches, or strawberries work well. Coat the fruit lightly with flour before folding it into the batter.
Q7. Why is my batter very thick?
Yogurt consistency varies by brand. Add 1–2 tablespoons of milk until the batter slowly ribbons from the spatula.
Q8. How do I know when it’s done?
Insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, the cake is ready. The top should also spring back lightly when touched.
Q9. Can I make cupcakes?
Yes. Fill cupcake liners about ⅔ full and bake at 340°F (170°C) for 18–22 minutes.
Q10. Can I freeze the cake?
Yes. Wrap individual pieces tightly in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature before serving.
