This recipe is for anyone who’s ever wanted a reliable, light, and versatile cake base that works every single time. While many sponge bases tend to dry out or crumble when layered, this yogurt-based sheet cake holds its moisture, bakes evenly, and slices cleanly. Whether you’re making a layered birthday cake, cutting rounds for entremets, or looking for a base to soak with syrups or fillings, this recipe has you covered.
Incredibly easy to make — just two bowls, no mixer required — it comes together in minutes and bakes into a delicate sponge with a fine crumb. The key? Yogurt. It keeps the cake tender and adds a subtle tang that balances sweetness. This is a neutral-flavored base that welcomes whatever flavors or colors you want to bring in. Add a touch of vanilla, lemon zest, or even food coloring to suit the occasion.
Why This Yogurt Cake Base Belongs in Your Repertoire
Unlike butter-based sponges, which can be dense or greasy, this oil-and-yogurt blend gives the cake a light structure with a moist bite. It’s perfect when you need a flat, even base that won’t collapse or crack.
Because it’s subtly flavored and not overly sweet, this cake adapts to everything from rich ganache toppings to fruit fillings. The texture is tight enough to hold layers but still soft enough to melt in your mouth.
It also works well as a make-ahead base for celebration cakes. Once baked, it cools quickly and can be wrapped or frozen without losing quality.
Ingredients You’ll Need (and Why They Matter)
Flour (All-Purpose or Type 00): Choose finely milled flour for a tender crumb. If you’re in Europe, Type 00 gives you a smoother texture, but standard all-purpose flour works beautifully.
Sugar: Standard granulated sugar balances the tang of yogurt and ensures even browning.
Baking Powder + Baking Soda: This dual leavening combo gives the cake a soft lift without forming air pockets. The soda reacts with yogurt and lemon juice for a gentle rise.
Salt: Just enough to sharpen the flavors and balance sweetness.
Vanilla: Use a good-quality extract or paste to bring warmth and depth to this neutral base.
Eggs: Provide structure and richness. Room temperature eggs blend more easily and evenly.
Whole Milk: A splash adds creaminess and helps with even hydration.
Plain Yogurt: The hero of the recipe. Its acidity tenderizes the flour while adding moisture and subtle tang.
Neutral Oil (like sunflower or grapeseed): Keeps the cake soft and moist even after chilling. Unlike butter, it won’t solidify when cold.
Lemon Juice: Just a touch helps activate the baking soda and subtly enhances the yogurt’s brightness.
Food Coloring (Optional): Want to match a color theme? A small amount of gel or powder coloring mixes in easily. Red or pink is often used for festive occasions, but you can skip it or switch shades.
Mixing Method: No Whipping or Special Equipment Required
This batter is incredibly low-maintenance. No creaming, no folding, no stand mixer. Just whisk the dry ingredients, combine the liquids, then mix together. The result is a smooth, pourable batter ready to spread in your pan.
Tips for success:
- Sift the dry ingredients to avoid lumps and ensure even distribution.
- Room temperature wet ingredients help prevent curdling and yield a smoother batter.
- Don’t overmix. Once the flour is incorporated, stop stirring. Overmixing can lead to a rubbery texture.
Baking Specs: Times, Temperature & Texture
Use a standard 30×40 cm baking tray, lined with parchment or a silicone mat. This sheet-style cake bakes evenly and rises just enough for layering without doming.
Bake at 165°C (convection) or 175°C (static) for about 14 minutes. The cake should spring back when gently pressed and show light golden edges. Don’t rely solely on color — check with a toothpick or by touch.
Once baked, let it cool in the pan for a few minutes, then lift it out gently. It’s sturdy enough to transfer without breaking but soft enough to roll or layer.
Customization Ideas: Make It Yours
The beauty of this base is how well it plays with other flavors and textures. Try these twists:
- Lemon zest or orange oil for a citrus-forward version
- Almond extract for a more European-style sponge
- Espresso powder or cocoa for a mocha or chocolate base
- Layered with jam and whipped cream for a fast sheet-style trifle
- Stacked with mousse or mascarpone cream for elegant plated desserts
Want color? This batter takes gel food coloring beautifully. You can divide and swirl colors for a marble effect or go bold with red velvet tones.
How to Store and Prep Ahead
Once cooled, the cake can be:
- Wrapped and refrigerated for up to 3 days
- Frozen (wrapped tightly) for up to 1 month
For freezing, lay parchment between layers if stacking. Thaw in the fridge, then bring to room temperature before using.
Because the cake stays moist, there’s no need to brush with syrup — unless you want extra flavor. Then go ahead with a flavored soak like vanilla syrup, espresso, or fruit purée.
Use Cases: When to Make This Cake
This yogurt sponge works well for:
- Birthday or celebration layer cakes
- Rolled cakes (if baked thinner)
- Mini cake rounds or entremet inserts
- Everyday snacking (cut into squares with a dusting of sugar)
It’s also perfect for building tiered desserts where you need clean, even layers that don’t collapse under weight.
Final Thoughts
If you’ve been searching for a go-to cake base that’s reliable, adaptable, and never dry, this yogurt sheet cake might just earn a permanent spot in your recipe collection. With its simple prep, flexible flavor, and consistently tender texture, it’s an ideal starting point for everything from quick tea cakes to elaborate desserts.
Whether you’re baking for a crowd or just testing your next layer cake idea, this one ticks all the boxes: easy, moist, and endlessly versatile.
Moist Yogurt Sheet Cake Base
Ingredients
Cake Base
- 360 g all-purpose flour sifted
- 300 g granulated sugar
- 14 g baking powder
- 4 g baking soda
- 3 g salt
- 1 tsp vanilla extract or to taste
- 150 g eggs whole, about 3 large
- 60 g whole milk room temperature
- 150 g plain yogurt unsweetened, room temperature
- 150 g neutral oil such as sunflower or canola
- 2 g lemon juice freshly squeezed
- as needed gel food coloring optional, adjust for desired shade
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Instructions
- Preheat your oven to 165°C (convection) or 175°C (static). Line a 30×40 cm baking sheet with parchment paper or a silicone mat.
- In a large bowl, sift together the flour, baking powder, and baking soda. Add salt, granulated sugar, and vanilla extract. Whisk to combine evenly.
- In a separate bowl, whisk together the eggs, milk, yogurt, oil, and lemon juice until smooth.
- Pour the wet ingredients into the dry ingredients. Mix until just combined and smooth. Do not overmix.
- If using food coloring, stir in gradually until you reach the desired color.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 14 minutes, or until the surface is set and springs back when lightly touched. A toothpick inserted should come out clean.
- Let the cake cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
- This cake is ideal as a base for layered desserts, sheet cakes, or rolled sponge cakes.
- You can flavor the base with citrus zest, almond extract, or espresso for variation.
- If storing, wrap tightly and refrigerate for up to 3 days or freeze for up to a month.
- Skip the food coloring if you prefer a natural, cream-colored sponge.
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