Yogurt Cake – Giaourtopita

What can you make with leftover yogurt? With just 15 mins preparation time, you can make these delicious one bowl yogurt cake for an afternoon tea or coffee.

I baked these delicious yogurt cake in my newly purchase 6-holes square brownie pan. I got them when I was holidaying in Malaysia. They are perfect for making individual brownies but I also used them for rolls or buns. You can also cut down the baking time from an hour to about 20 mins.

6-holes muffin tin

I was able to make 24 cupcake size cakes from this recipe. Easy steps to follow so let’s get started.

  1. Preheat the oven to 180 degree Celsius. Grease the brownie pan or a 23x35cm (10x14inch) or 25cm (10 inch) cake pan with butter. I usually just spray my baking pan with cooking spray, then layer it with a piece of baking paper (you don’t have to do this for muffin pan).
  2. Put all the ingredients into a mixing bowl and stir lightly to mix. Then beat the batter at high speed for 4 mins.
  3. Pour the batter into the prepared pan and spread the cake evenly with a spatula. Bake the cake for 15-20 mins if using a muffin pan. For a larger size cake, bake it for about 40-60 mins. The cake is done when a thin skewer/toothpick when inserted comes out clean.
  4. Dust the cake with icing/confectioners’ sugar (optional) and let the cake cool in the pan.
  5. Cover the leftover cake in an airtight container or cling film. You can store the cake at room temperature for 3-4 days or in the fridge for 1 week.
Prepare the ingredients

Recipe Note:

  1. Make sure butter is soften at room temperature. If you are using salted butter, you can omit the salt.
  2. You can store the cake at room temperature for 3-4 days or in the fridge for 1 week.

Baking Equipment:

  • Bowl
  • Scrapper
  • Digital scale
  • Measuring spoons
  • 12-holes muffin pan/ 23x35cm (10x14inch)/ 25cm (10 inch) cake pan
  • Baking paper (optional)
Yogurt cake recipe pinterest

Yogurt Cake - Giaourtopita

  • Servings: 24 cupcake size cakes/One 25cm (10 inch) cake
  • Difficulty: Easy
  • Print

Turn your leftover yogurt into these easy yet delicious yogurt cake

Adapted From: Vefa Alexiadou, Greece The Cookbook (page 577)
Prepared By: Caroline|Sweetest Hour
Cuisine: Greek
Keywords: Yogurt cake recipe

Ingredients

  • Soft Unsalted Butter : 225g (1 cup)
  • All Purpose Flour : 350g (3 cups)
  • Caster Sugar : 300g (1 1/2 cups)
  • Salt: 1/2 Tsp
  • Baking Powder : 3 1/2 Tsp
  • Eggs : 5
  • Greek Yogurt : 250ml (1 cup)
  • Vanilla Extract : 1 Tsp
  • Icing (confectioners’) sugar: For dusting (optional)

Directions

  1. Preheat the oven to 180 degree Celsius. Grease the brownie pan or a 23x35cm (10x14inch) or 25cm (10 inch) cake pan with butter. I usually just spray my baking pan with cooking spray, then layer it with a piece of baking paper (you don’t have to do this for muffin pan).
  2. Put all the ingredients into a mixing bowl and stir lightly to mix. Then beat the batter at high speed for 4 mins.
  3. Pour the batter into the prepared pan and spread the cake evenly with a spatula. Bake the cake for 15-20 mins if using a muffin pan. For a larger size cake, bake it for about 40-60 mins. The cake is done when a thin skewer/toothpick when inserted comes out clean.
  4. Dust the cake with icing/confectioners’ sugar (optional) and let the cake cool in the pan.
  5. Cover the leftover cake in an airtight container or cling film. You can store the cake at room temperature for 3-4 days or in the fridge for 1 week.

Nutrition Per Serving (Based on 24 servings, excluding icing sugar):

NUTRITION INFORMATIONAVE QUANTITY PER SERVING
Calories202kcal
Protein3.6g
Fat (total)9.9g
– Saturated Fat6.1g
Carbohydrate24.4g
Sugars13.5g
Sodium160mg

DID YOU MAKE THIS RECIPE?

Tag me on Instragram @sweetest.hour and hashtag it #sweetesthour

 

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