Milk and Yogurt Cake

A milk and yogurt cake, soft and fluffy, with a hint of vanilla essence that subtly blends with the mild sweetness of white sugar.
baked
cake
dessert
vegetarian
yogurt
Ingredients
Servings
6
Measurement units

Ingredients

  • 180 gweak flour
  • 150 gwhite sugar
  • 1 tablespoonvanilla extract
  • 8 gchemical leavening agent (Royal baking powder)
  • 3 egg
  • 250 gyogurts
  • 500 mlwhole milk
  • 75 gmelted butter
Nutritional Information

Per serving

Calculated for 6 servings

Calories
414 kcal
Protein
10.5 g
Fat
16.4 g
Carbohydrates
55.8 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Preparation

  1. Melt the butter in a saucepan over low heat until fully liquid. Once melted, set aside off the heat to cool slightly.
  2. In a large bowl, combine the sifted flour, sugar, vanilla essence, and baking powder. Mix all the dry ingredients until homogeneous.
  3. Add the slightly beaten eggs and mix with a spatula until well integrated with the dry ingredients.
  4. Next, add the room-temperature milk and stir with a whisk until you obtain a smooth, lump-free batter.
  5. Finally, incorporate the melted but slightly cooled butter, ensuring it is fully integrated into the batter.
  6. Line a mold with baking paper, pressing well against the sides and the base to ensure the paper adheres properly, allowing for easy unmolding without breaking the cake.
  7. Fill the mold with the prepared batter, spreading it evenly.
  8. Preheat the oven to 200ºC and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Let it cool before unmolding.
Recommendations & Tricks
  • Before starting, make sure all ingredients are at room temperature, especially the eggs and butter, to achieve a smooth batter.
  • Use all-purpose flour to achieve a soft and light cake texture; sift it together with the baking powder to avoid lumps.
  • Measure the sugar precisely and use white sugar so it dissolves well, maintaining the sweetness balance.
  • The teaspoon of vanilla extract should be full to enhance the cake's flavor.
  • Carefully integrate the yogurt into the mixture so the cake stays moist and fluffy; if possible, use Greek yogurt for a richer texture.
  • Heat the milk to low simmer before incorporating it, and add it gradually while stirring to achieve a smooth batter.
  • Melt the butter slowly in a double boiler to avoid burning, and add it to the mixture when it's warm.
  • Prepare the mold with a thin layer of butter and a bit of flour to prevent the cake from sticking, ensuring that the mold is not removable.
  • Bake the cake at 180°C (350°F) for about 40-45 minutes. Poke the center with a toothpick to make sure it comes out clean before removing the cake from the oven.
Original recipe
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    Milk and Yogurt Cake | The Catalan Table