CAKES - Other Cakes

Yogurt Butter Cake

December 26, 2018 | Recipe by Bake with Paws
Yogurt Butter Cake

Yogurt Butter Cake

I have baked  Lemon Yogurt Butter from Cuisine Paradise and very satisfied with it.  I tried the same recipe and without Lemon and with some modifications to bake this Yogurt Butter Cake.

I made this Yogurt Butter Cake for my sister and she told me this is the crumb and soft texture that she has been looking for from a butter cake.

It is advisable to read the general notes before baking.

Using room temperature butter will prevent the cake from being dense.  When the recipe requires room temperature butter it refers to a soft and pliable butter. The butter should not look shinny or greasy. It should still be cool to touch and not warm.  During the creaming stage of butter and sugar, the mixing will create air pockets in the butter and this will result in a soft and fluffy cake.

If the butter is too warm it will not create the desired air pockets and this will result in a dense cake.  Conversely if the butter is too cold, the butter won't expand easily and is also unable to create the desired air pocket s for a fluffy texture. Ideally, the butter needs to be soft and pliable but still cool to the touch.

Creaming Butter and Sugar
The beating process (butter, sugar and egg) has to be done slowly at a low medium speed and never more than a medium speed to prevent a dense cake.  The slow speed needs to be maintained when the flour is added. The flour needs to be mixed at a low speed as a high speed would develop additional gluten that will cause the cake to rise in the oven, but sink as soon as you remove it from oven. The sinking causes the cake to be dense. In short, over creaming will make your cake dense too.  Sources from here.

Oven temperature and Baking Time
Do note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven. 

It would be good to use an oven thermometer when baking. This will help you understand and know the actual temperature you are baking at. The actual temperature in the oven may not be the same as the oven’s setting.  Leave the thermometer on the same rack where you place your baking.

I usually bake cakes with top and bottom heats setting.  I don’t encourage baking cakes with fan-forced mode as this setting uses a fan to circulate the hot air for quick baking or cooking at high temperature and may result in cracks on the cake.  However, if fan mode is used, it is recommended to reduce the temperature setting by about 20C if using a fan-forced mode.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Recipe - Yogurt Butter Cake

Yields:  1 loaf


245g plain flour
1 ½  tsp baking powder
175g butter, room temperature (I used salted butter)
130g caster Sugar (Original recipe uses 200g)
3 eggs (big)
4 tbsp plain yogurt
1/4 tsp salt  

Utensil:  8 X 4 X 2 inches aluminium foil pan

  1. Preheat oven to 180°C (top and bottom heat).  Line a loaf tin with baking paper.
  2. Sift flour and baking powder and set aside.
  3. Using a stand mixer with paddle attachment, cream butter and caster sugar medium speed until pale and fluffy (approximately 10 - 15 minutes).  Add in the pinch of salt in the middle of beating.
  4. Add in eggs, one at a time and beat well after each addition. If necessary scrap mixture off the side of the mixing bowl to make sure all are well beaten.
  5. Fold in sifted flour mixture in 3 batches.
  6. Add yogurt and fold thoroughly till combined.
  7. Pour the batter into the prepared loaf tin.  
  8. Bake at 180C (top and bottom heat) for about 35 to 40  minutes or when skewer insert in the centre and come out clean.
  9. Remove cake from the oven and allow to cool in the pan for 10 minutes.
  10. Transfer cake to rack and cool completely before cutting it.


  1. WOW this cake looks so delicious and moist! I love that texture!

  2. Ah! So nice to see someone else reducing the sugar in their cake recipes! Can't wait to try this.

  3. What an amazing recipe. I can’t wait to try this. Thanks so much for sharing your recipe. Cakes Home Delivery Vijayawada

  4. I baked this yesterday. Very nice. Thanks for sharing.

    1. Hi, thanks for trying this recipe and your kind feedback. Glad to know that you like it.

      Cheers :)

  5. Hi can I use sourcream coz I don't have yogurt at home

    1. Hi, Thanks for reading this recipe. You can try. But, I have not tried on sourcream and not sure whether it will work.

      Cheers :)

  6. What does adding butter and yugart to the cake do?

  7. Would it be possible to provide the ingredients with cup measurements?

    1. Hi, thank you for asking. I am sorry, I do not use cup as measurements in my baking. Hence, I will not be able to give cup measurement. You may want to use google converter. But, may not be accurate.

      Cheers :)


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