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.
I was able to make 24 cupcake size cakes from this recipe. Easy steps to follow so let’s get started.
- 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).
- Put all the ingredients into a mixing bowl and stir lightly to mix. Then beat the batter at high speed for 4 mins.
- 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.
- Dust the cake with icing/confectioners’ sugar (optional) and let the cake cool in the pan.
- 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.
1. Combine all ingredients and lightly stir 
2. Beat for 4 mins at high speed 
3. Put into prepared pan and bake for 15-20 mins at 180 degree Celcius 
4. Let cool and store
Recipe Note:
- Make sure butter is soften at room temperature. If you are using salted butter, you can omit the salt.
- 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 - Giaourtopita
Turn your leftover yogurt into these easy yet delicious yogurt cake
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
- 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).
- Put all the ingredients into a mixing bowl and stir lightly to mix. Then beat the batter at high speed for 4 mins.
- 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.
- Dust the cake with icing/confectioners’ sugar (optional) and let the cake cool in the pan.
- 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 INFORMATION | AVE QUANTITY PER SERVING |
|---|---|
| Calories | 202kcal |
| Protein | 3.6g |
| Fat (total) | 9.9g |
| – Saturated Fat | 6.1g |
| Carbohydrate | 24.4g |
| Sugars | 13.5g |
| Sodium | 160mg |
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Sweetest Hour 