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There’s something about a cake that comes together in one bowl, no mixer, no fuss.
Easy cinnamon yogurt cake is exactly that kind of bake. Full-fat yogurt keeps the crumb moist for days, and a ribbon of cinnamon sugar runs through the middle instead of just sitting on top.
I started making this on Sunday mornings when I wanted cake for breakfast but didn’t want to drag out the stand mixer. Whisk, fold, pour, bake. That’s the whole method.
The batter looks thin right before it goes in the oven. Don’t worry about that, it firms up fast once the heat hits and rises into a tall, even round.
Why You’ll Love This Recipe
- Comes together in one bowl, no mixer needed
- Full-fat yogurt keeps the crumb moist for days
- Cinnamon sugar swirl runs through every slice
- Bakes in under 40 minutes with pantry staples
Ingredient Notes
- Plain yogurt: Use full-fat plain yogurt, it keeps the cake moist and gives a slight tang. Greek yogurt works too if you thin it with a splash of milk.
- Vegetable oil: Neutral oil keeps the crumb soft longer than butter would. Sunflower or canola oil both work fine here.
- Eggs: Bring eggs to room temperature so they blend smoothly into the yogurt and oil without separating.
- All-purpose flour: Spoon and level the flour instead of scooping straight from the bag, packed flour makes the cake dense.
- Ground cinnamon: Divided between the swirl and the topping. Use a jar that’s been open less than a year, cinnamon fades fast.
- Baking powder and baking soda: Both leaveners work together here. Baking soda alone can leave a faint metallic taste in a yogurt-based batter.
Soft One-Bowl Cinnamon Yogurt Cake with Sugar Swirl
Ingredients
Method
- Heat the oven to 175 C / 350 F. Grease a 23 cm / 9-inch springform pan and line the bottom with parchment paper.
- In a large bowl, whisk the yogurt, 150 g sugar, eggs, oil, and vanilla until smooth and pale.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- Fold the dry ingredients into the yogurt mixture in two additions, mixing just until no dry streaks remain. The batter will be thick but pourable, like a heavy pancake batter.
- In a small bowl, mix 3 tbsp sugar with 2 tsp cinnamon for the swirl.
- Pour half the batter into the prepared pan and smooth it out. Sprinkle the cinnamon sugar swirl evenly over the top.
- Pour the remaining batter over the swirl layer and smooth the top with a spatula.
- Mix the remaining 1 tbsp sugar and 1/2 tsp cinnamon for the topping and sprinkle over the batter.
- Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean and the top springs back when pressed.
- Cool the cake in the pan on a wire rack for 15 minutes, then run a knife around the edge and release the springform sides.
- Continue cooling on the rack for another 45 minutes, about 1 hour total, until completely cool before slicing. Slicing warm cake smears the swirl.
- Slice into wedges and serve.
Notes
- Batter looks thin before baking, that's normal, it firms up in the oven.
- Sift dry ingredients to avoid lumps of baking soda in the crumb.
- Cool completely before slicing or the swirl layer will smear.
- Use room-temperature eggs and yogurt so the batter blends evenly.
Tips for Success
- Use full-fat plain yogurt for the moistest crumb, low-fat versions bake up drier and less tender.
- Stop mixing as soon as the flour streaks disappear, over-mixing makes the cake tough.
- Check the cake at 35 minutes since ovens vary, pull it as soon as the toothpick comes out clean.
- Let the cake cool fully before slicing, the crumb is fragile and soft while warm.
- Line the pan bottom with parchment so the cake releases cleanly without sticking.
Variations
- Add 1/2 cup chopped walnuts or pecans to the batter for crunch against the soft crumb.
- Swap half the cinnamon swirl for finely chopped apple for an apple-cinnamon version.
- Drizzle with a simple powdered sugar glaze instead of the cinnamon sugar topping for a sweeter finish.
Storage and Reheating
Cinnamon yogurt cake keeps at room temperature for 2 days in an airtight container, or in the fridge for up to 5 days, the yogurt keeps it from drying out.
Freeze whole or in individual slices wrapped tightly in plastic and foil, for up to 2 months. Thaw at room temperature for a couple of hours before serving.
Warm a slice for 10 to 15 seconds in the microwave if you want it slightly warm, though it’s just as good straight from the container at room temperature.
Serving Suggestions
Serve cinnamon yogurt cake plain, sliced into wedges, with coffee or tea on the side.
For dessert, add a spoonful of plain yogurt or a dollop of lightly whipped cream, which plays off the tang already in the crumb.
Fresh berries or sliced stone fruit on the side add color and a bit of acidity against the cinnamon.
FAQ
Why did my cinnamon yogurt cake sink in the middle?
Your cake sinks in the middle when it comes out before the center fully sets, or when the oven door gets opened in the first 25 minutes and the temperature drops. Check for doneness with a toothpick in the very center, it should come out clean with no wet batter clinging to it. A too-thin batter from over-mixing can also cause sinking.
Can I use Greek yogurt instead of regular yogurt in this cake?
Yes, Greek yogurt works, but it’s thicker than regular plain yogurt so stir in 2 tablespoons of milk to loosen the batter. Full-fat plain yogurt gives the moistest crumb here, and low-fat versions work too, just expect a slightly less rich result. Skip fat-free yogurt, it makes the cake dry.
How do I store cinnamon yogurt cake, and can I freeze it?
Cinnamon yogurt cake keeps well at room temperature for 2 days in an airtight container, or in the fridge for up to 5 days since the yogurt keeps it moist. Freeze whole or in slices, wrapped tightly, for up to 2 months. Thaw at room temperature for a few hours before serving.
What goes well with cinnamon yogurt cake for breakfast or dessert?
Cinnamon yogurt cake pairs well with a strong cup of coffee or black tea, since the cake itself is sweet enough on its own. For dessert, add a spoonful of plain yogurt or lightly whipped cream on the side to echo the tang in the batter. Fresh berries work too.
Is this cinnamon yogurt cake gluten free, or can I make it gluten free?
This exact recipe isn’t gluten free since it uses all-purpose flour, but you can swap in a 1:1 gluten-free baking blend with xanthan gum included. The texture comes out slightly denser and more crumbly than the original. Test with a toothpick a few minutes earlier since gluten-free batters can bake faster.
What’s the difference between yogurt cake and sour cream cake?
Yogurt cake uses yogurt for moisture and a slight tang, while sour cream cake leans richer and denser because sour cream has more fat. Yogurt cake is the lighter, more everyday version, common in French home baking as gateau au yaourt. Both stay moist for days, but yogurt gives a cleaner flavor.
If you enjoyed this, try
- Buttermilk Sugar Cake
- the Poached Pears with Cinnamon Syrup: Soft and Spiced
- this Moist Blueberry Yogurt Loaf Cake with a Lemon Glaze
- our Soft Honey Walnut Sponge Cake with Whipped Cream Layers
