Back to basics! The yogurt cake is one of the quickest solutions to any need to have a super fluffy and whimsical cake ready in record time. Mix all the ingredients and bake. As it is! And everyone always likes it.

Today we have prepared it with the little one of the house, in 5 minutes we had the dough ready. We have made it with condensed milk , although normally we would do it with sugar (I leave you the traditional one and ideas to modify it in the Notes).

I leave you the recipe that we have always followed at home to make yogurt cake (since I was little, my aunt Ana's recipe ), and just as my children learn it. There is no trick, a classic yogurt cake that you can add seasonings or vary the flavor in the simplest ways.

  • In notes, at the end of the post, I leave you the most classic ideas to make this cake a lemon, orange or chocolate cake . I hope you like it!
  • Also in notes you will find all the essential tips to always get a tall and fluffy cake .
Yogurt cake recipe

Emile Henry wavy mold


  • 3 eggs L
  • 1 natural yogurt
  • 3/4 cups of the olive oil yogurt
  • 1 glass of condensed milk yogurt*
  • 1/3 cup of sugar yogurt
  • 3 glasses of flour yogurt (very heaping or 3 and a half glasses)
  • 1 envelope of chemical yeast
  • 1 tsp vanilla extract*
  • (optional) Chocolate chips or chopped fondant chocolate.
*If instead of condensed milk you want to make it with only sugar, eliminate the condensed milk and add 2 glasses of sugar yogurt. Look in the notes at the end of the post, also to see how to make it with flavors, like orange or lemon.


    1. Preheat the oven to 170ºC.
    2. Put the eggs in a bowl and beat them vigorously, so that they aerate. From here and without stopping beating, introduce all the ingredients in the order that they appear on the list. Go mixing between additions. Mix well with some rods, until the lumps disappear and you have a homogeneous and quite liquid mixture.
    3. Prepare the mold (I used Emile Henry's corrugated one): grease it with butter, passing a small piece all over the mold with the help of kitchen paper.
    4. Pour the dough into the mold and place it in the middle/lower part of the oven (at 170ºC, without air). Leave it for about 35-40 minutes, until when you poke it with a toothpick it comes out clean or the sponge cake thermometer tells you that it is done.
    5. Take out of the oven and let it cool down.
    6. Sprinkle with icing sugar, decorate it with some zigzags of chocolate syrup or add a good chocolate coating if you prefer. It will fly!

    Yogurt cake

    Wavy mold and ceramic dessert plates Emile Henry

    Notes on the cake

    • The traditional recipe does not apply condensed milk, but they then apply a total of 2 glasses of sugar. You can also replace the sugar with panela, to reduce the processed sugar and have more nuances in the aroma of the cake.
    • To make lemon or orange yogurt cake: Today I made it with vanilla extract, but often instead I add lemon zest and the juice of half a lemon to make it that flavor (if you make it with lemon, it's interesting that the yogurt is also lemon flavored instead of natural yogurt, to further enhance the citrus flavor), or you can make it orange in the same way, substituting vanilla for zest and orange juice. Some of the richest biscuits come out!
    • You can add chocolate chips to the dough, a good handful of them!, as well as chopped hazelnuts.
    • Decorate it when finished with chocolate coating or chocolate or caramel syrup. No one will say "no".

    Tips for making a super fluffy, moist cake that rises evenly

    • The flour and yeast, sift it.
    • You can always add a teaspoon of baking soda, it adds fluffiness.
    • Remember that the oven should not be opened during baking, when making cakes, or they will not rise properly (the oven temperature changes drastically and can drop the cake instantly).
    • If you doubt your oven, cover the cake with baking paper or aluminum foil, loosely and without touching the dough (remember that it will rise!). This way the surface will not be made from the start and the dough will be able to rise more easily, to get a tall and spongy cake.
    • Remember to the extent that you can always use ceramic molds to make cakes. Contrary to others, it is a humid material, which will help to maintain humidity in the cake (steel dries them out).
    • Never bake cakes with the air function , if you can avoid it. The air dries out the biscuits a lot, apart from the fact that it heats up the dough very quickly, so much so that it doesn't give them enough time to rise at their own pace.

    If you want to see all the tips that have been and are to be had to get a tall and super fluffy cake, along with more recipes with these characteristics, I invite you to see this post here .


    Claudia said:

    Hola Amelia, se tendría que probar,no me atrevo a decir sin hacer la receta, pues tal vez cambien cantidades de otros ingredientes para que quede bien, lamento no poder resoonderte sin hacer pruebas, pues no he trabajado mucho con harinas sin gluten en este caso. Un saludo y gracias por tu comprensión.

    Claudia said:

    Qué bien, Isabel lo del milhojas, feliz de escucharlo!! Un abrazo, Claudia

    Claudia said:

    Hola Isabel, no tengo experiencia en ese tipo de hornos pero por la descripción entiendo que estupendamente. No es nada recomendable hornear con función aire los bizcochos porque los resecan, pero el vapor hará entiendo todo lo contrario, quedará húmedo, que es lo que buscamos, que la masa no se reseque para que quede esponjosa y suba. ¡Ya nos contarás!

    Amelia said:

    Se puede sustituir la harina por una q no tenga gluten?

    Isabel said:

    Me ha encantado la receta dd la milhojas
    La haré seguro .
    Muchas gracias

    ISABEL said:

    Tengo horno nuevo que incluye función de vapor. Sería recomendable hacer los bizcochos con esa función para que no salga reseco? O es mejor seguir usando calor tradicional? Gracias

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