Vanilla Yogurt Cake with Sprinkles

This Vanilla Yogurt Cake is incredibly tangy, dense, and moist. It’s filled with colorful rainbow sprinkles that make it perfect for a party, Easter, Mother’s Day or any celebration. Vegan option available.

Spring calls for color, even in your food! 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 gets wonderful flavor and dense, moist texture from Greek yogurt and just a few simple ingredients. 

Ingredients

Here’s what you need to make this stunning springtime 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. 

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.

Can I Make The Yogurt Cake 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. 

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. 

Can I Make Yogurt 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. 

More Delicious Cake Recipes to Try

• Southern Salted Caramel Cake
• Strawberry Shortcake Birthday Cake
• Perfect One-Bowl Lemon Birthday Sheet Cake
• Confetti Chocolate Chip Cake
• Lemon + Strawberry Layer Spring Cake
• Vegan Banana Cake with Maple Buttercream

MADE OUR RECIPE(S)?

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

The Best Vanilla Yogurt Cake with Sprinkles

Prep Time: 10 mins

Cook Time: 35 mins

Total Time: 45 mins

Serves: 8 servings

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Ingredients

CAKE:

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

VANILLA BUTTERCREAM:

• 5 cups organic powdered sugar, sifted
• 1 cup unsalted butter, softened at room temp.
• 1 1/2 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 Tbsp 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 Tbsp 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.

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Vanilla Yogurt Cake with Sprinkles.

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