How to use yoghurt in a cake

Updated April 17, 2017

Yoghurt can add an unexpected tang to standard cake recipes. Whether you're looking for a healthy update on an old favourite or you're trying to infuse extra flavour into a cake recipe, yoghurt does the job. While there are many recipes that use yoghurt in place of other fats or dairy products, most basic cake recipes can be tweaked to use yoghurt in place of other ingredients. Use plain or low-fat yoghurt instead of the sweetened varieties to preserve the balance of sugar in your recipes.

Replace butter with yoghurt for a healthier cake. Since you still need plenty of fat for the cake to bake properly, only substitute half the amount of butter for yoghurt. For example, if a recipe calls for 1/2 cup butter, use 1/4 cup yoghurt and 1/4 cup butter instead.

Replace shortening or oil with yoghurt in cake recipes. Exchange half of the oil with 3/4 the amount of yoghurt. For example, if your cake calls for 1/2 cup of oil or shortening, use 1/4 cup oil and 3 tbsp of yoghurt. If you're having trouble figuring out the proportions, just remember that one cup is equal to 16 tbsp.

Substitute yoghurt for just about any dairy product in cake recipes. Milk, cream, sour cream and creme fraiche can all be replaced by yoghurt in equal proportions. For example, if a recipe calls for 1 cup of milk, replace it with 1 cup of yoghurt.

Use yoghurt to make a quick substitute for baking powder. The general rule for baking powder is 1 tsp for each cup of flour. Instead, use only 1/4 tsp baking soda. Exchange 1/2 cup of any liquid in the recipe for 1/2 cup of yoghurt. For example, if the recipe calls for 2 tsp of baking powder and 1 cup of milk, use 1/2 tsp baking soda, 1/2 cup yoghurt and 1/2 cup milk.

Add yoghurt to shop-bought cake mixes. It will do wonders for the flavour, making it tangy and sweet and uniquely yours. Yoghurt works especially well in chocolate or lemon flavoured cake mixes. Substitute the yoghurt for milk, oil or butter, depending on what the mix calls for.

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About the Author

Irena Eaves began writing professionally in 2005. She has been published on several websites including RedPlum, and Eaves holds a Bachelor of Science in journalism from Boston University.