Yogurt cake is a reassuring classic, but it can often turn out too dense. One simple trick changes everything and makes it incredibly moist.
The short recipe is tempting: a pot of yogurt, sugar, flour, eggs, and oil. However, this simplicity hides two traps. If you mix the batter too much, the flour releases gluten, making the crumb firm.
Additionally, a oven that is too hot cooks the outside too quickly, causing the center to collapse as it cools.
The solution is surprisingly simple: replace part of the flour with cornstarch. Since cornstarch is very fine and gluten-free, it lightens the batter and creates a much more tender crumb.
How to adapt your usual recipe
You don’t need to change everything. Simply replace 30% to 50% of the flour with cornstarch. For example, if your recipe calls for 250 g of flour, replace 75 g to 125 g of it with cornstarch.
You will keep the familiar taste of the yogurt cake, but the texture will be softer and more melt-in-the-mouth.
Ultra-moist yogurt cake recipe (serves 4–6)
- 1 pot of plain yogurt (125 g) — keep the pot to measure other ingredients
- 3 eggs
- 2 pots of sugar
- 1 pot of neutral oil
- 1 pot of cornstarch (approx. 125 g)
- 2 pots of flour (approx. 250 g)
- 1 sachet of baking powder (11 g)
- A pinch of salt
- Lemon zest (optional)
Step-by-step preparation
1. The base: preheat the oven to 350 °f. Butter a round mold or line a cake tin with parchment paper. Pour the yogurt into a large bowl. Add the sugar and then the eggs. Mix until you have a smooth base, but do not over-mix.
2. The dry ingredients: incorporate the oil. Sift in the flour, cornstarch, baking powder, and salt. Mix gently just until the batter is homogenous. Avoid beating the mixture for a long time.
3. Baking: Add the lemon zest if desired. Pour the batter into the mold and bake for 30 to 35 minutes. The blade of a knife should come out almost dry. Let it cool for 10 minutes before removing it from the mold.
Common mistakes to avoid
- Mixing too much: stop as soon as the batter is smooth. Prolonged kneading activates the gluten and toughens the cake.
- Oven too hot: if your oven runs hot, lower the temperature to 340 °f. A slower bake preserves moisture better.
- The fridge trap: never store your cake in the refrigerator, as the cold dries out the crumb. Keep it at room temperature in an airtight container.
For an even richer result, use full-fat yogurt or greek yogurt. You can also add small diced apples to the batter to provide natural moisture and prolong the cake’s softness.
