If you love a cake that’s airy, moist, and not too sweet, this Greek yogurt sponge cake will be your new go-to. It bakes up tall and fluffy with a delicate crumb that melts in your mouth. The yogurt keeps it tender and adds a gentle tang that balances the sugar.

It’s simple enough for a weekday bake but pretty enough to serve with coffee or for brunch. Top it with powdered sugar, fresh berries, or a dollop of whipped cream—whatever you have on hand.

Why This Recipe Works

Greek yogurt adds moisture and lift. Its protein and acidity help create a tender, springy crumb while keeping the cake from drying out.
Whipped eggs mean natural fluffiness. Beating eggs with sugar traps air, giving you height without relying on excess butter.
Oil keeps the cake soft. A neutral oil stays liquid at room temperature, so the cake stays moist for days.
Simple pantry ingredients. No fancy techniques—just careful mixing and proper baking.
Balanced flavor. Vanilla, lemon zest, and yogurt bring brightness without overpowering the classic sponge taste.

Shopping List

All-purpose flour (or cake flour for extra tenderness)
Cornstarch (optional, helps mimic cake flour if using all-purpose)
Baking powder
Fine sea salt
Large eggs (room temperature)
Granulated sugar
Greek yogurt (plain, full-fat or 2%)
Neutral oil (such as canola, sunflower, or light olive oil)
Vanilla extract
Fresh lemon zest (optional but recommended)
Powdered sugar (for dusting, optional)

Instructions

Prep your pan and oven. Heat the oven to 350°F (175°C). Line the bottom of an 8-inch (20 cm) round cake pan or springform with parchment.
Lightly grease the sides and dust with flour, then tap out the excess.
Whisk dry ingredients. In a bowl, whisk 1 cup (125 g) all-purpose flour, 2 tablespoons cornstarch (optional), 1½ teaspoons baking powder, and ¼ teaspoon fine salt. Set aside.
Beat the eggs and sugar. In a large bowl, beat 3 large eggs and ¾ cup (150 g) granulated sugar with a hand mixer or stand mixer on medium-high for 3–4 minutes, until pale, thick, and ribbony. This step builds volume, so don’t rush it.
Mix the wet ingredients. In a separate small bowl, whisk ¾ cup (180 g) plain Greek yogurt, ¼ cup (60 ml) neutral oil, 1½ teaspoons vanilla extract, and the zest of 1 lemon until smooth.
Combine gently. With the mixer on low, add the yogurt mixture to the egg mixture in a slow stream.
Mix just until combined—no need to overwork.
Fold in the dry ingredients. Sift the dry mixture over the batter. Use a spatula to fold with light strokes, turning the bowl as you go. Stop as soon as you no longer see dry flour. Overmixing will deflate the batter.
Pan and bake. Pour the batter into the prepared pan and smooth the top.
Bake for 28–35 minutes, until the top is golden and springs back, and a toothpick comes out with a few moist crumbs.
Cool properly. Let the cake cool in the pan for 10 minutes. Run a knife around the edge, then turn it out onto a rack. Peel off the parchment and let it cool completely.
Finish and serve. Dust with powdered sugar or top with fresh berries.
Slice with a sharp knife. Enjoy as is or with a spoonful of yogurt or whipped cream.

Storage Instructions

Room temperature: Wrap the cooled cake in plastic or store in an airtight container for up to 3 days.
Refrigerator: Keeps well for 5–6 days. Bring to room temperature before serving for the best texture.
Freezer: Wrap individual slices tightly in plastic, then foil, and freeze for up to 2 months.
Thaw at room temperature, uncovered, for 30–45 minutes.
Re-fresh: If the cake feels a bit dry, warm a slice in the microwave for 10–12 seconds to revive the softness.

Why This is Good for You

Protein from Greek yogurt. Yogurt bumps up the protein compared to traditional sponge cakes, which helps with satiety.
Less butter, more balance. Using oil and yogurt gives moisture with a lighter feel and a cleaner flavor.
Not overly sweet. This cake is gently sweetened, so it pairs well with fruit without becoming heavy.
Simple, real ingredients. No artificial flavors or complicated additives—just pantry staples and fresh zest.

Common Mistakes to Avoid

Skipping room temperature eggs. Cold eggs won’t whip up as fluffy. Room temp eggs trap more air and create lift.
Overmixing after adding flour. This knocks out air and develops gluten, leading to a dense cake. Fold just until combined.
Opening the oven too early. Heat loss can cause the cake to sink.
Check only in the final 5 minutes.
Incorrect pan prep. Greasing the sides too heavily can prevent the batter from “climbing.” A light grease and parchment base are enough.
Overbaking. A dry sponge is often overbaked. Start checking at 28 minutes and pull it when the center springs back.

Variations You Can Try

Lemon lover’s cake: Add 1 extra tablespoon lemon zest and finish with a thin lemon glaze (powdered sugar + lemon juice).
Berry ripple: Gently fold ¾ cup blueberries or raspberries into the batter. Toss fruit with a teaspoon of flour first to help suspend it.
Almond twist: Swap ¼ cup of the flour for almond flour.
Add ½ teaspoon almond extract and top with slivered almonds.
Orange and vanilla: Use orange zest instead of lemon and add an extra ½ teaspoon vanilla for a creamsicle vibe.
Chocolate chip: Fold in ½ cup mini chocolate chips for a kid-friendly version.
Gluten-free: Use a 1:1 gluten-free baking blend and skip the cornstarch. Be gentle when folding.
Olive oil and honey: Replace half the sugar with honey and use light olive oil for a Mediterranean note. Reduce oven temp to 340°F (170°C) and bake a few minutes longer.

Explore more irresistible cake recipes you won’t want to miss:

Almond Flour Keto Cake

Sour Cream Pound Cake

FAQ

Can I use regular yogurt instead of Greek yogurt?

Yes, but strain it first.

Regular yogurt has more water, which can make the cake dense. Place it in a fine mesh sieve lined with a coffee filter or paper towel for 30–45 minutes to thicken.

What size pan works best?

An 8-inch round pan gives a nice tall sponge. A 9-inch pan also works but bakes faster and yields a slightly thinner cake.

You can also use a standard loaf pan; extend the bake time by 5–10 minutes.

Can I make this cake without a mixer?

You can, but be ready to whisk vigorously. The key is aerating the eggs and sugar. If whisking by hand, go for at least 5–6 minutes until very pale and thick.

Why did my cake sink in the middle?

Common causes include underbaking, opening the oven door too early, or overmixing the batter after adding flour.

Make sure the center springs back and a toothpick comes out with just a few moist crumbs.

How sweet is this cake?

It’s lightly sweet, meant to pair well with fruit or a dusting of sugar. If you prefer sweeter, increase sugar by 2–3 tablespoons without affecting texture much.

Can I reduce the oil?

A small reduction is fine, but don’t cut it entirely. Oil helps keep the crumb tender.

If you reduce, add an extra tablespoon of yogurt to maintain moisture.

Is it okay to use brown sugar?

You can swap up to half the granulated sugar for light brown sugar for a deeper flavor and slightly moister crumb. Note it may darken the color a bit.

How do I know when it’s done?

Look for golden edges, a springy top, and a toothpick that comes out mostly clean with a few moist crumbs. The center should no longer look shiny.

Can I double the recipe?

Yes.

Bake in a 9×13-inch pan and start checking at 25 minutes. For two round layers, double the recipe and split between two 8-inch pans.

What can I serve with it?

Fresh berries, sliced stone fruit, or a quick compote are great. Whipped cream, Greek yogurt sweetened with a little honey, or a citrus glaze also work beautifully.

In Conclusion

This Easy Greek Yogurt Sponge Cake is soft, fluffy, and wonderfully simple.

It delivers bakery-quality texture with everyday ingredients and minimal effort. Keep it plain for a light snack, or dress it up with fruit and cream for an elegant dessert. Once you try it, you’ll want to keep yogurt in the fridge just for baking days.

Enjoy a slice warm or chilled—either way, it’s a keeper.