Back to basics! The yogurt cake is one of the fastest 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 to which you can add condiments 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 sponge 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

Wavy mold of Emile Henry


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


    1. Preheat the oven to 170ºC.
    2. Put the eggs in a bowl and beat them vigorously to aerate them. From here and without stopping beating, introduce all the ingredients in the order they appear on the list. Go mixing between additions. Mix well with a few 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 batter 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 prick it with a toothpick it comes out clean or the thermometer for biscuits indicates that it is done.
    5. Take out of the oven and let it cool down.
    6. Sprinkle with icing sugar, decorate it with a zig-zag of chocolate syrup or add a good chocolate coating if you prefer. 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 instead applies a total of 2 glasses of sugar. You can also substitute sugar for panela, to reduce processed sugar and have more nuances in the aroma of the cake.
    • To make a lemon or orange yogurt cake: Today I made it with vanilla extract, but often I apply lemon zest and the juice of half a lemon instead 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 the vanilla for orange zest and 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 at the end with chocolate coating or chocolate or caramel syrup. No one will say "no".

    Tips for making a super fluffy, moist and even rising cake

    • The flour and yeast, sift it.
    • You can always add a teaspoon of baking soda, it adds sponginess.
    • Remember that the oven must not be opened during baking, when you are making cupcakes, or they will not rise properly (the temperature of the oven changes drastically and can instantly lower the cupcake).
    • If you doubt your oven, cover the cake with baking paper or aluminum, 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 fluffy cake.
    • Remember to the extent that you can always use ceramic molds to make biscuits. Contrary to others, it is a moist material, which will help maintain moisture in the cake (the steel dries them out).
    • Never bake sponge cakes with the air function if you can avoid it. The air dries out the biscuits a lot, apart from heating the dough very quickly, so much so that it doesn't leave time for them to rise at their own pace.

    If you want to see all the tips that have been given to get a tall and super fluffy sponge 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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