Yes, you can definitely add yogurt to cake mix. In fact, it’s a popular way to enhance the flavor and texture of boxed cake mixes.
Ever felt like your cake from a box could be, well, more? Maybe it’s a little dry, or just doesn’t have that special something you get from a truly homemade treat.
It might sound a little strange, but adding yogurt to your cake mix is like giving it a superhero boost. This creamy ingredient works wonders in a few amazing ways.
First off, it makes your cake incredibly moist, so you can say goodbye to those crumbly, dry slices.
It also changes the feel of the cake, making it soft and tender – the kind that just melts in your mouth. Plus, yogurt adds a little bit of tang that makes the flavor more interesting and yummier.
And get this: it even helps your cake rise better because it works with the baking soda in the mix.X
So, if you’re looking to take your boxed cake from good to fantastic with hardly any extra effort, a dollop of yogurt could be your new best baking buddy. Get ready for a cake that tastes like it was made with love.
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How to Add Yogurt to Cake Mix?
Adding yogurt to cake mix is a simple way to enhance its moisture, richness, and sometimes even add a slight tanginess. Here’s how you can do it:
As a Substitute for Oil
Measure the yogurt: The general recommendation is to substitute about 3/4 cup of yogurt for every 1/2 cup of oil called for in the cake mix recipe.
However, some sources suggest a 1:1.25 ratio (e.g., 1 1/4 cup yogurt for 1 cup oil) due to yogurt’s thickness. It’s best to start with a slightly smaller amount and add more if the batter seems too thick.
Choose your yogurt
- Plain yogurt (regular or Greek) works best to avoid adding extra sweetness or flavors that might clash with the cake. Greek yogurt will result in a richer and denser cake due to its higher fat content.
- You can experiment with flavored yogurts if you want to add a specific flavor note to your cake (e.g., lemon yogurt for a lemon cake). In this case, you might want to reduce the sugar slightly in the mix.
Add the yogurt
Simply add the measured yogurt to the rest of the cake mix ingredients (flour, sugar, eggs, water/milk, etc.) as directed on the box.
Mix thoroughly
Beat the batter until it is smooth and well combined, following the instructions on the cake mix box.
Bake as usual
Pour the batter into your prepared cake pan and bake according to the time and temperature specified on the cake mix box.
Keep an eye on it, as the baking time might slightly change due to the added moisture. The cake is done when a toothpick inserted into the center comes out clean.
As an Additional Ingredient (Not Necessarily Replacing Oil):
Some recipes suggest adding about 1/2 to 3/4 cup of yogurt to the cake mix in addition to the oil to make the cake extra moist and tender.
In this case, follow the cake mix instructions for the oil and other wet ingredients and simply stir in the yogurt.
Tips and Considerations
- Moisture: Yogurt adds a significant amount of moisture to the cake, resulting in a very tender crumb that stays moist for longer.
- Texture: Depending on the type and amount of yogurt used, the cake might be slightly denser than if made with only oil.
- Tanginess: Plain yogurt can add a subtle tanginess to the cake, which can complement certain flavors like chocolate or fruit.
- Fat Content: Yogurt generally has a lower fat content than oil, so substituting it can be a way to make your cake slightly healthier. However, Greek yogurt is higher in fat than regular yogurt.
- Adjustments: You might need to slightly adjust the amount of other liquids in the recipe if you are significantly altering the fat content with a large amount of yogurt. Observe the batter consistency and add a little more liquid (water or milk) if it seems too thick.
How to Make different types of Yogurt Cake? Simple Vanilla Yogurt Cake Recipe
Now, let’s get to the good stuff – putting all this yogurt talk into action with some yummy cake ideas! Here are a few simple recipes that let the magic of yogurt shine.
This is a great starting point to see just how moist and tender yogurt can make a cake.
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup plain yogurt (whole milk or low-fat works great)
Instructions to make Simple Vanilla Yogurt Cake
Step 1: Get Ready
Preheat your oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.
Step 2: Mix the Dry Stuff
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 3: Cream the Butter and Sugar
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Step 4: Add the Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla extract.
Step 5: Alternate Wet and Dry
Gradually add the dry ingredients to the wet ingredients, alternating with the yogurt. Begin and end with the dry ingredients. Mix until just combined – don’t overmix!
Step 6: Pour and Bake
Pour the batter into your prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool Down
Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.
Step 8: Frost and Enjoy
Frost with your favorite vanilla buttercream or a simple dusting of powdered sugar. You’ll be amazed at how moist this cake is!
How to Make different types of Yogurt Cake? Tangy Lemon Yogurt Cake Delight
If you love a bit of zing in your cake, this lemon yogurt version is a winner. The yogurt complements the lemon beautifully, adding moisture and a lovely tang.
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- ¾ cup plain yogurt
Instructions
Step 1: Prep
Preheat your oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.
Step 2: Combine Dry Ingredients
Whisk together the flour, baking powder, and salt in a medium bowl.
Step 3: Cream Butter, Sugar, and Lemon Zest
In a large bowl, cream together the softened butter, sugar, and lemon zest until light and fluffy.
Step 4: Mix in Eggs and Lemon Juice
Beat in the eggs one at a time, then stir in the fresh lemon juice.
Step 5: Alternate Dry and Wet
Gradually add the dry ingredients to the wet ingredients, alternating with the yogurt. Mix until just combined.
Step 6: Bake
Pour the batter into your prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Let it Cool
Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Step 8: Glaze (Optional)
For an extra lemony punch, whisk together 1 cup of powdered sugar with 2-3 tablespoons of lemon juice until smooth and drizzle over the cooled cake.
How to Make different types of Yogurt Cake? Rich Chocolate Yogurt Cake Indulgence
You can even add yogurt to chocolate cake for an incredibly moist and fudgy result.
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup plain yogurt
- ¾ cup hot water or hot brewed coffee
Instructions
Step 1: Get Ready
Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Stir in the sugar.
Step 3: Add Wet Ingredients
Add the eggs, vanilla extract, and yogurt to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes.
Step 4: Stir in Hot Liquid
Carefully pour in the hot water or coffee and mix until just combined. The batter will be thin.
Step 5: Bake
Pour the batter into your prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
Step 6: Cool
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Step 7: Frost and Devour
Frost with your favorite chocolate frosting for a truly indulgent treat. The yogurt will make this chocolate cake unbelievably moist.
Expert Tips and Tricks for Baking the Perfect Yogurt Cake
So, you’re ready to take your yogurt cake baking to the next level? Here are some insider tips and tricks from the baking world that will help you consistently create that perfect, moist, and delicious yogurt cake.
The Importance of Room Temperature Ingredients
Trust me on this one – it makes a bigger difference than you might think! Using ingredients that are at room temperature is key for creating a smooth and well-emulsified batter, which ultimately leads to a better texture in your cake.
- Why it Matters: When your butter, eggs, and yogurt are all at the same temperature (around 68-72°F or 20-22°C), they blend together much more evenly.
This creates a stable emulsion, trapping air in the batter. That trapped air expands during baking, resulting in a light and fluffy cake.
- Butter: Room temperature butter should be soft enough that you can easily press a finger into it but not so soft that it’s greasy or melted.
- Eggs: Cold eggs don’t incorporate as smoothly into the butter and sugar mixture, which can lead to a less uniform batter. Let them sit out on the counter for about 30 minutes before you start baking.
- Yogurt: Just like eggs, cold yogurt can also hinder proper mixing. Take it out of the fridge about 30 minutes before you plan to use it.
Gentle Mixing for Optimal Texture
Mixing is a crucial step, but overdoing it can be the downfall of a tender cake. Remember, we want a light and airy crumb, not a tough one.
- Creaming Butter and Sugar: This is where you want to be a bit more thorough. Cream the softened butter and sugar together until the mixture is light in color and fluffy. This incorporates air, which is essential for a good cake rise.
- Adding Eggs: Beat in the eggs one at a time, mixing just until each yolk disappears. Overmixing at this stage can also lead to a tougher cake.
- Combining Wet and Dry: When you start adding the dry ingredients (flour mixture) and the yogurt, mix on low speed or even by hand, and only until just combined.
You should still see some streaks of flour, but they should disappear with a few more gentle folds.
Overmixing at this point develops the gluten in the flour too much, resulting in a dense or rubbery texture. Think “just enough” rather than “completely smooth.”
Storing Your Yogurt Cake to Maintain Moistness
You’ve baked this beautiful, moist yogurt cake – now you want to make sure it stays that way. Proper storage is key to keeping it delicious for as long as possible.
- Room Temperature (Unfrosted): If your cake isn’t frosted and the weather isn’t too hot and humid, you can store it at room temperature for 2-3 days. Wrap it tightly in plastic wrap or place it in an airtight container to prevent it from drying out.
- Room Temperature (Frosted): For frosted cakes, especially those with buttercream or cream cheese frosting, it’s generally best to store them in the refrigerator.
However, you can usually keep them at a cool room temperature for a day or two, depending on the frosting ingredients and the temperature of your kitchen. Make sure to cover them loosely to protect them.
- Refrigeration: Yogurt cakes tend to stay moist in the refrigerator for up to a week. Store them in an airtight container to prevent them from drying out or absorbing any fridge odors.
Let the cake come to room temperature for about 30 minutes before serving for the best flavor and texture.
- Freezing: Yes, you can even freeze yogurt cakes! Wrap the cooled cake (frosted or unfrosted) tightly in several layers of plastic wrap, then place it in a freezer-safe bag or container.
Frozen cake can last for 2-3 months. Thaw it overnight in the refrigerator and bring it to room temperature before serving.
Conclusion
Yogurt isn’t just for breakfast; it’s a fantastic secret weapon for taking your cakes to a whole new level of moistness and tenderness.
From that subtle tang that enhances flavors to its ability to create a beautifully soft crumb, yogurt brings a unique magic to your baking.
Don’t be shy – grab that carton from your fridge and start experimenting.
You might just discover your new favorite way to bake the most delicious cakes. Happy baking, and enjoy the wonderfully moist results.