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Moist Yogurt Sheet Cake Base

This easy yogurt sheet cake is a moist, tender, and reliable base perfect for layer cakes, rolled cakes, and everyday desserts. Made with simple pantry ingredients like flour, sugar, yogurt, and eggs, this one-bowl batter comes together in minutes and bakes into a soft, flexible sponge with a fine crumb. Ideal for decorating or flavoring as desired, it's the go-to neutral cake base every home baker should have on hand.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Course Dessert
Cuisine European
Servings 12 slices
Calories 230 kcal

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

Instructions
 

Instructions

  • Preheat your oven to 165°C (convection) or 175°C (static). Line a 30x40 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.
Keyword yogurt cake, sheet cake base, easy sponge cake, moist cake recipe, no mixer cake, homemade cake base, plain yogurt dessert, oil-based cake, layer cake base, cake for decorating