6 Yogurt-Filled Cakes Containing Rich Flavors and Tantalizing Textures

Looking for a way to make healthier cakes without sacrificing flavor? Begin baking yogurt into them — its tangy flavors and creamy textures ensure your cakes remain rich and moist, while its protein and calcium content give your desserts a healthy boost. In addition, Taste of Home notes that low-fat or fat-free yogurt can be used to reduce or replace shortening, oil, butter, or sour cream in baked goods, resulting in a reduced-fat dessert that is tantalizingly tender. Once you prepare these 6 dessert recipes, you’ll never want to eat a yogurt-less cake again!

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1. Yogurt Cake

Yogurt Cake is a simple dessert that can be prepared in as little as 10 minutes. Due to its easy directions, Cake Student notes that this classic dessert, which is also referred to as gâteau au yaourt, is typically the first cake recipe that most French children learn to make. The Kitchn’s recipe, which was adapted from Smitten Kitchen, yields a minimum of 8 servings and pairs perfectly with berries, ice cream, and whipped cream.

Ingredients:

  • 1½ cups full-fat yogurt
  • ⅔ cup extra-virgin olive oil
  • 1¼ cups sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 2½ cups all-purpose flour
  • 2½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • Pinch freshly ground nutmeg

Directions: Heat the oven to 350 degrees Fahrenheit. Lightly grease a 9-inch springform pan with baking spray or oil, and line the bottom with parchment. Whisk together the yogurt, olive oil, sugar, eggs, and vanilla. Add the flour, baking powder, soda, salt, and nutmeg right into the liquids and stir just until no lumps remain. Pour the batter into the cake pan and bake for 50 to 60 minutes, covering with foil at the end if the top is browning. When a tester comes out clean, transfer the cake to a cooling rack and let it cool for 10 minutes before removing it from the pan. Serve the cake warm or at room temperature.

Source: iStock

2. Dark Chocolate Yogurt Cake

Cocoa, yogurt, and coffee add divine flavors to Little Corner of Mine’s Dark Chocolate Yogurt Cake via Food.com, which yields 4 to 8 servings. We recommend pairing this dessert with Chocolate Covered Katie’s Homemade Frozen Yogurt. Your tastebuds are in for a treat!

Ingredients:

  • 1 cup all-purpose flour
  • ½ cup cocoa powder
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup white sugar
  • 1 cup plain yogurt
  • 3 large eggs, lightly whisk
  • 1 tablespoon strongly brewed coffee
  • ½ cup canola oil

Directions: Preheat oven to 350 degrees Fahrenheit. Grease an 8½-by-3½-invh loaf pan. In a large bowl, sift in flour, cocoa powder, and baking powder. Add in salt and sugar. Mix well and add in yogurt, eggs, coffee, and oil. Using a whisk, mix everything together until blended. Pour into the prepared loaf pan and bake for 50 minutes or until toothpick inserted in middle comes out clean. Cool in pan for 5 minutes before taking it out to cool completely on wire rack.

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3. Strawberry Yogurt Cake

Healthy and convenient ingredients combine in Betty Crocker’s Strawberry Yogurt Cake. Yogurt and egg whites eliminate unnecessary fat, while a boxed cake mix cuts down on prep time. If you’d like to make this dessert even healthier, frost your cake with Tablespoon’s Creamy Yogurt Frosting. It yields 12 servings.

Ingredients:

Cake

  • 1 box white cake mix
  • ¾ cup water
  • ⅓ cup vegetable oil
  • 3 egg whites
  • 1 (6-ounce) container 99% fat-free strawberry yogurt

Frosting and fruit

  • 1 container whipped vanilla frosting
  • 1 quart strawberries

Directions: Heat oven to 350 degrees Fahrenheit. Generously grease and lightly flour two 8-inch or 9-inch round pans, or spray with baking spray with flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed for 2 minutes. Pour into pans. Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack.

Cool completely, about 1 hour. Spread ⅓ cup frosting over a cake layer to within ¼ inch of edge. Cut about 10 strawberries into ¼-inch slices; arrange on frosted layer. Top with second layer. Frost side and top of cake with remaining frosting. Cut remaining strawberries in half; arrange on top of cake. Store, loosely covered, in refrigerator.

Source: iStock

4. Greek Yogurt Chocolate Chip Cake

Put your boxed cake mix and yogurt to good use by preparing The Cake Mix Doctor’s Greek Yogurt Chocolate Chip Cake. Your sweet tooth will welcome this cake’s rich, chocolaty flavors, and your diet will appreciate the many health benefits yogurt provides. Fitness notes that yogurt often contains good-for-you bacteria, which helps regulate your digestion and strengthen your immune system. In addition, it is a good source of several important vitamins and minerals, including calcium, and regularly eating it may prevent high blood pressure.

Ingredients:

Cake

  • 1 (15.25- to 26.2-ounce) package chocolate cake mix
  • 1 cup plain low-fat Greek yogurt
  • ⅔ cup water
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 cup miniature semisweet chocolate chips
  • For garnish: 1 cup fresh raspberries and 1 teaspoon confectioners’ sugar

Greek yogurt buttercream frosting

  • 4 tablespoons butter, at room temperature
  • 4 tablespoons low-fat or fat-free plain Greek yogurt
  • 1 teaspoon vanilla
  • 4½ to 5 cups confectioners’ sugar, sifted

Directions: To make the cake, place a rack in the center of the oven and preheat oven to 350 degrees Fahrenheit. Mist a 12-cup Bundt with vegetable oil spray and dust with flour. Shake the excess flour from the pan and set it aside. Place the cake mix, yogurt, water, oil, and eggs in a large mixing bowl and blend on medium speed until smooth, 1 to 1½ minutes. Scrape the sides of the bowl and fold in the chocolate chips. If desired, add a pinch of cinnamon or a ½ teaspoon almond extract to the batter and stir to combine. Pour the batter into the prepared pan and place the pan in the oven. Bake until the cake springs back when lightly pressed in the center, 50 to 55 minutes.

Let the cake rest on a rack in the pan for 15 to 20 minutes. Then run a knife around the edges, shake the pan to loosen the cake, and invert the cake onto a rack to cool completely, 30 minutes. Slice and serve with fresh raspberries and a dusting of confectioners’ sugar. To make the frosting, place the soft butter and yogurt in a large bowl and beat with an electric mixer on medium-high until combined, 30 seconds. Add vanilla and 1 cup of the confectioners’ sugar, then beat on low until just combined. Add the rest of the sugar, 1 cup at a time, until well combined. Beat on high 1 minute to incorporate the sugar well. Cover and chill the frosting 15 minutes before frosting a cake. This thinly frosts a two-layer cake.

Source: iStock

5. Super-Moist Carrot Cake

When a carrot cake craving attacks, prepare Sally’s Baking Addiction’s Super-Moist Carrot Cake. The recipe finds the perfect balance between moisture and structure, resulting in a dessert that’s filled with melt-in-your-mouth flavors. If you can muster up the willpower, hold off on eating this cake until the second day; it gives the ingredients time to blend together, creating a more flavorful dessert.

Ingredients:

Carrot cake

  • 1 cup light brown sugar, packed
  • ¾ cup vegetable oil
  • ¼ cup Greek yogurt
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 cups very finely grated carrots
  • ¾ cup pecan pieces

Cream cheese frosting

  • 8 ounces cream cheese, softened to room temperature
  • ½ cup unsalted butter, softened to room temperature
  • 2 to 2½ cups confectioners’ sugar
  • 2 tablespoons heavy cream
  • 2 teaspoons vanilla extract
  • ⅛ teaspoons salt, or as needed

Directions: Preheat oven to 350 degrees Fahrenheit. Spray a 9- or 10-inch springform pan with nonstick cooking spray. Set aside. Set out the cream cheese for the frosting so it may soften as you make the cake batter. To make the carrot cake, in a large bowl with a handheld or stand mixer fitted with a paddle attachment on medium speed, combine the brown sugar and oil. Beat in the yogurt until fully combined, about 60 seconds. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla. Set aside. In a separate bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. With a spatula, manually stir the dry ingredients into the wet ingredients until just combined and all flour pockets are gone; do not over-mix.

Fold in the finely shredded carrots and pecan pieces. Pour or spoon batter into prepared springform pan. Bake cake for 32 to 38 minutes, or until toothpick inserted in the center comes out clean. Do not overbake. Check the cake at 30 minutes, then again at 32. Allow cake to cool completely before frosting. To make the frosting, beat together the softened cream cheese and butter on medium speed for 2 to 3 minutes until soft, creamy, and combined thoroughly.  Add 2 cups of powdered sugar and beat until thick and combined. Add 2 tablespoons heavy cream and 2 teaspoons vanilla extract. Beat on medium speed for 2 more minutes. Add more powdered sugar until desired thickness is reached. Add salt to taste.

Source: iStock

6. Healthy Lemony Yogurt Loaf Cake

Extra-virgin olive oil and Greek yogurt eliminate the need for butter in Food Network’s recipe, while egg whites help reduce the Healthy Lemony Yogurt Loaf Cake’s fat and calorie content. With 1 serving containing 254 calories and 8 grams of fat, you can indulge in this light and refreshing dessert dish guilt-free. The recipe yields 8 servings.

Ingredients:

  • Nonstick baking spray, for coating loaf pan
  • 1½ cups white whole-wheat flour
  • 2 teaspoons baking powder
  • ¼ teaspoon fine salt
  • ¾ cup sugar
  • Finely grated zest of 1 lemon
  • ½ cup plain low-fat Greek yogurt
  • ¼ cup low-fat milk
  • ¼ cup extra-virgin olive oil
  • ½ teaspoon pure vanilla extract
  • 2 large egg whites
  • 1 large egg

Directions: Preheat the oven to 350 degrees Fahrenheit. Coat an 8½-by-4½-inch loaf pan with baking spray. Whisk together the flour, baking powder, and salt in a medium bowl. Put the sugar and lemon zest in another bowl and rub the lemon zest into the sugar with your fingers. Add the yogurt, milk, olive oil, vanilla, egg whites, and whole egg and vigorously whisk until well blended. Add the flour mixture into the egg mixture and fold until just incorporated. Transfer to the prepared pan. Bake until a cake tester inserted in the center comes out clean, about 50 minutes. Cool in the pan on a wire rack for 5 minutes, and then un-mold and cool to room temperature.

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