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Vanilla Yogurt Cake with Sprinkles

April 18, 2022
Shanika | Orchids + Sweet Tea
Get ready for a flavor explosion with this Vanilla Yogurt Cake! This moist and delicious cake boasts the perfect balance of tangy + sweet flavors. Simple to make and perfect for any occasion.

Vanilla Yogurt Cake with Sprinkles

This Vanilla Yogurt Cake is incredibly tangy, dense, and moist. This sensational creation boasts a heavenly blend of vanilla + tangy Greek yogurt. This cake is sure to captivate both your taste buds and your eyes. It's filled with colorful rainbow sprinkles that make it perfect for a party or any celebration. And the best part? It's super simple to make, so even newbie bakers can give it a try. It's a flavor combo that'll have your taste buds dancing with joy! Vegan + Gluten-Free options.

Slice of Vanilla Yogurt Cake with Sprinkles on a small plate

Disclaimer: This post contains affiliate links via Amazon for products that I wholeheartedly love and receive commission from.

Why Vanilla Yogurt Cake?

This sprinkle-covered vanilla yogurt cake looks like a celebration on a plate. It's perfect for birthdays, graduation parties, or really just any day of the week. The cake has a wonderful flavor and a dense, moist texture from Greek yogurt and just a few simple ingredients. It's foolproof & kid-friendly!

Sprinkles are just the right thing to couple with a good slice of cake. By now, most of you know about my love for anything covered in sprinkles. I've been known to start my day with Light + Fluffy Funfetti Vegan Waffles and end it with Soft Oversized Crinkled Sprinkle Sugar Cookies with a scoop of No-Churn Vanilla Ice Cream with Rainbow Sprinkles.

But now, I'm adding my favorite colorful decoration to one of my all-time favorite desserts: Vanilla Yogurt Cake. This yogurt cake is just the right amount of sweetness, fluffiness & softness, includes a ton of pure vanilla flavor, and is altogether easy to make—using simple ingredients. It’s a win, win situation!

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Wooden spoon stirring a bowl of Vanilla Yogurt Cake batter

How to Make the Best Vanilla Yogurt Cake with Sprinkles

This cake, as I’ve mentioned before, is super easy to whip together and doesn’t require anything special when it comes to ingredients.

Ingredients

Here's what you need to make this stunning Yogurt Vanilla Cake:

  • Flour. I like organic all-purpose from Bob's Red Mill.
  • Sugar. I use organic cane sugar.
  • Butter. Unsalted butter lets you better control the flavor of your cake.
  • Vanilla. Use pure vanilla extract for the best vanilla flavor. 
  • Eggs. To bind and lift your cake.
  • Yogurt. I recommend full-fat, plain yogurt.
  • Buttermilk. I make this by combining dairy-free milk (like homemade almond milk) with a bit of lemon juice.
Two round pans of Vanilla Yogurt Cake batter

What Is Yogurt Cake?

Yogurt cake, also known as gâteau au yaourt in French, is a type of cake that incorporates yogurt as one of the key ingredients. It is a simple and versatile cake --The yogurt not only adds moisture but also contributes to the cake's tangy flavor and tender texture. Which is why I love this recipe! It's the perfect simple cake recipe for beginners!

Tips for Making The Best Yogurt Cake Every Time

TIP #1: Have the Right Tools

To make and decorate this vanilla yogurt cake, you'll need a cake stand (preferably one that has a turnstile table), spatulas (big + small), piping bags + tips, correct baking pans, and parchment paper.

TIP #2: Combine Baking Soda + Acid

The essential ingredient combos for a light, silky cake texture is baking soda and an acid (usually vinegar or buttermilk if the cake calls for it). When acid and baking soda reacts, it creates bubbles and helps to create a nice rise for your baked goods, leaving an airy texture.

TIP #3: Sift!

One of my favorite tricks to a perfect cake has been to ensure that ALL of my dry ingredients are sifted. It's an extra step, but the results are a light, fluffy, and fully combined cake batter.

TIP #4: Avoid Over-Mixing

When mixing your cake batter, it’s so important to add the dry ingredients and wet ingredients alternately. Then, as soon as everything is combined very well, STOP! Over-mixing creates a more dense cake.

SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS YOGURT CAKE!

Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals. Everything from my fave high-powered blender, baking sheets, wooden spoons, salad chopper, mixing bowls, and more.

Round pans of Vanilla Yogurt Cake

Which Type Of Yogurt Is Best?

When it comes to baking the perfect yogurt cake, the choice of yogurt can make all the difference. Luckily, this versatile recipe allows for some flexibility. I normally opt for Greek yogurt for its tanginess. But if you only have plain yogurt in your fridge, it will work--no special grocery run is needed. You can even use flavored yogurt if you fancy it!

How to Know If Your Baking Powder + Baking Soda Are Fresh

Baking is such a science, but more importantly because certain ingredients like your leaveners (aka baking powder + baking soda) are completely fresh so that your banana cake (and other baked goods) fully rise and bake through nicely.

Incase you weren't aware, there's an easy to double check both the baking powder and baking soda. Here's what you need:

BAKING SODA HACK:

-Add 1 teaspoon baking soda with ¼ cup vinegar or lemon juice in a bowl and if it's fresh, the mixture should "bubble/fizz". If no bubble/fizz is present, then your baking soda needs to be replaced.

BAKING POWDER: 

-Add 1 teaspoon baking powder with ¼ cup Hot tap water in a bowl and if it's fresh, the mixture should "bubble/fizz". If no bubble/fizz is present, then your baking powder needs to be replaced.

Bowl of vanilla buttercream

WHY YOU’LL LOVE VANILLA YOGURT CAKE -

  • So easy to whip together.
  • Gluten-free & Vegan options to suit all!
  • Sweet and comforting in every bite.
  • Loaded with sprinkles.
  • Topped with a deliciously fluffy + creamy vanilla buttercream
  • Versatile + adaptable
  • A crowd-pleaser that brings happiness to all!

Perfect Occasions For The Vanilla Yogurt Cake Cake 

These events are a great excuse to eat cake!

  • Birthdays
  • Anniversaries
  • Barbecues
  • Potlucks
  • Kids Sleepovers
  • Holiday Gatherings
  • Graduations
  • Baby Showers
  • Dinner Parties
  • Actually, any time is a good time for cake, right? Bake away for a little weekday pep-up!
Vanilla Yogurt Cake with Sprinkles on an elevated serving platter a slice pulled out

What To Serve Vanilla Yogurt Cake With?

This vanilla cake is indulgent and amazing all on its own, but if you're looking to add a little something extra, here are some more fun ideas for what to serve with your vanilla yogurt cake -

  • Fresh Berries: The bright and juicy flavors of strawberries, blueberries, raspberries, or any seasonal berries make a perfect match with the vanilla cake. They add a refreshing touch and a burst of vibrant color.
  • Toasted Nuts: Sprinkle some toasted almonds, pecans, or walnuts on top of the cake for added crunch and a nutty flavor profile.
  • Ice cream: The contrast between cold ice cream and cake can be a winning combination. Try my No-Churn Caramel Cone Ice Cream
  • Coffee or tea: A cup of coffee or tea can be a great way to round out the flavors of the cake. The bitterness of the coffee or tannins in the tea can help balance out the sweetness of the cake. Try my decadent Iced Caramel Latte [with Coffee Ice Cubes]
  • Mocktails: A colorful drink like this Loaded Hibiscus Mocktail complements the cake beautifully.

So, What Does It Taste Like?

Just like a delicious Vanilla Yogurt Cake should! It’s:

  • The perfect sweet + tangy flavor combo
  • Generously frosted
  • Moist and dense
  • Totally decadent, and did I mention delicious?
Slice of Vanilla Yogurt Cake with Sprinkles on three small stacked plates

Can I Make Into Cupcakes?

Sure! To turn this cake recipe into individual cupcakes, simply divide the batter between about 30 cupcake wells. Bake for 18 to 20 minutes, until the centers are set

Can This Cake Be Made Vegan?

Yes! To make this cake dairy-free and egg-free, substitute the butter for vegan butter. Omit the eggs and use vegan yogurt instead of dairy yogurt. To decorate your vegan yogurt cake, use the vanilla buttercream recipe here.

Is There A Gluten-free Option For This Vanilla Yogurt Cake?

If you would love to make this cake gluten-free, then substituting all-purpose flour with Bob’s Red Mill 1-to-1 Baking Flour is the easiest option. It’s a special blend of gluten-free flours, starches, and xanthan gum, which makes this cake just as soft, fluffy, and airy as the original! They also have a great All-purpose GF flour that works great as well.

Slices of Vanilla Yogurt Cake with Sprinkles on small plates

Vanilla Yogurt Cake Q + A's

Cake Flour vs. All-Purpose Flour.

When it comes to the main ingredient of this entire recipe—-the flour, I enjoy using Bob’s Red Mill Unbleached White All-Purpose Flour, which is ideal for all kinds of baking, including this one.
However, I do occasionally use Super-Fine Cake Flour which adds a nice airiness and fluffiness to your cakes as well.

How to Store Vanilla Yogurt Cake

Store leftover cake in an airtight container in the fridge for up to five days. Or freeze the cake for up to 3 months. To serve, defrost the cake for a few hours on the counter.

Why Didn't My Cake Come Out Clean?

This issue can occur for TWO reasons: the first being that you didn't allow the cake to cool enough before removing it. I always recommend letting it cool for at least 20-30 minutes before removing it and letting it cool completely on a cooling rack. Secondly, the issue could be that the pan wasn't greased well. I like to grease + add cake pan parchment paper to the bottom.

Can I Make this Vanilla Cake Ahead of Time?


Absolutely! You can always bake this cake the night or day before and let it cool, tightly wrap, and refrigerate until ready to use. The frosting/buttercream can also be made prior and tightly wrapped and stored in the fridge as well. When ready to serve, let cake sit at room temperature for 30 minutes to an hour, frost, and enjoy!

Slices of Vanilla Yogurt Cake with Sprinkles on small plates

More Delicious Cake Recipes to Try

MADE OUR RECIPE(S)?

If you make this Vanilla Yogurt Cake with Sprinkles, be sure to tag me on Instagram @orchidsandsweettea!

Slice of Vanilla Yogurt Cake with Sprinkles on a small plate

The Best Vanilla Yogurt Cake with Sprinkles

April 18, 2022
5 from 3 votes
This Vanilla Yogurt Cake is incredibly tangy, dense, and moist. This sensational creation boasts a heavenly blend of vanilla + tangy Greek yogurt. This cake is sure to captivate both your taste buds and your eyes. It's filled with colorful rainbow sprinkles that make it perfect for a party or any celebration. And the best part? Vegan + Gluten-Free options.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Serves: 8 servings

Ingredients

CAKE:

  • 4 cups organic all-purpose flour
  • 1 ½ cups organic cane sugar
  • 1 cup unsalted butter, softened at room temp.
  • 2 ½ tsps baking powder
  • ½ teaspoon sea salt
  • 2 tsps vanilla extract
  • 4 large organic eggs, room temp.
  • 1 ½ cups dairy-free "buttermilk": milk + 1 tablespoon lemon juice (You can also use regular buttermilk)
  • ½ cup Greek yogurt, vanilla

VANILLA BUTTERCREAM:

  • 5 cups organic powdered sugar, sifted
  • 1 cup unsalted butter, softened at room temp.
  • 1 ½ Tbsps vanilla extract
  • 3-4 Tbsps Tbsps Almond milk (You can also use full dairy milk, if desired!)

TOPPING:

  • Festive rainbow sprinkles

Instructions

MAKE THE CAKE:

  • Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease (with butter) AND line with parchment paper the bottoms of TWO 9-inch or 8-inch cake pans (for thicker layers) or THREE 6-inch cake pans.
  • In a bowl, whisk together the milk and lemon juice and set aside for 5-10 minutes until everything "activates" to create the dairy-free "buttermilk".
  • In a large bowl, whisk together the flour, baking powder, and salt until combined.
  • In a bowl, add the butter and sugar, beating them together using a hand-mixer (on high-speed), until pale and fluffy, about 2-3 minutes.
  • Add the eggs (one at a time) followed by the vanilla and yogurt, mixing until combined. On low-speed, add in the dry ingredients followed by the buttermilk and continue to mix until combined and the batter is smooth, about 3-4 minutes. NOTE: The batter should be thick, yet slowly run off the whisk once lifted.
  • Divide the batter evenly into each of the cake pans and bake for 30-35 minutes, or until a toothpick or butter knife comes out clean when tested in the centers.
  • Remove cakes from the oven and let them rest in the pan for 10 minutes or so before removing the cakes and placing them onto a cooling rack to fully cool. NOTE: Let them cool for at least 1-2 hours in a cool place.

MAKE THE BUTTERCREAM FROSTING:

  • Simply beat the butter in the bowl of an electric mixer (or using a hand-mixer) on medium-high speed, until smooth and pale. Add in the powdered sugar, vanilla, and milk, continuing to mix on medium-speed until you reach the desired consistency----smooth and fluffy. NOTE: Add more milk (1 tablespoon at a time if too thick) or powdered sugar (for more thickness).

ASSEMBLY:

  • Place the first cake layer on your cake stand and evenly cover the top with buttercream and rainbow sprinkles. Now, top with 2nd layer and add more buttercream, spreading it over the tops and sides of cake, evenly and thinly. NOTE: If making a 3-layer, be sure to repeat step 1 of assembly once again before getting to the final layer.
  • Once fully frosted, add small little designs of the buttercream using a piping bag + tip around the sides and top of cake followed by rainbow sprinkles. Chill for 5 minutes to ensure that buttercream sets.
  • When ready to serve, remove from the refrigerator. Slice and enjoy!
  • Bon Appetit!

Tips & Tricks

  • STORAGE: Keep cake leftovers stored for up to 4-5 days in the fridge. Keep it in an airtight container to keep the cake from drying out. You can also freeze the cake tightly wrapped in plastic wrap for up to 3 months. Before serving, defrost the cake on the counter.
  • FLOUR: You can also use cake flour in place of all-purpose flour for a fluffier texture. 
  • CUPCAKES: This recipe yields about 30 cupcakes. Simply bake for 18-20 minutes instead, until centers come out clean. I also, have a Vanilla Cupcakes with Buttercream Frosting recipe that is awesome!
  • VEGAN OPTION: To make this cake entirely dairy-free + vegan, simply omit the unsalted butter and eggs and use vegan butter instead and add 1 tablespoon apple cider vinegar to milk instead of lemon juice. Also, substitute Greek yogurt with dairy-free yogurt. You can see my Vegan Funfetti Cake + Vanilla Buttercream recipe for an amazing substitute.
  • GLUTEN FREE OPTION: If you would love to make this cake gluten-free, then substituting all-purpose flour with Bob’s Red Mill 1-to-1 Baking Flour is the easiest option. It’s a special blend of gluten-free flours, starches, and xanthan gum, which makes this cake just as soft, fluffy, and airy as the original! They also have a great All-purpose GF flour that works great as well.

Nutrition

Calories: 842kcal | Carbohydrates: 167g | Protein: 13g | Fat: 51g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 221mg | Sodium: 380mg | Potassium: 211mg | Fiber: 2g | Sugar: 41g | Vitamin A: 1629IU | Calcium: 183mg | Iron: 4mg

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Vanilla Yogurt Cake with Sprinkles.

Script text: Xx, Shanika

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