Quick Answers
Adding Greek yogurt to cake can provide several benefits:
– It makes the cake moister and more tender. Greek yogurt contains more moisture than other yogurts and its high protein content prevents the cake from drying out.
– It gives the cake a tangy flavor. The tart taste of Greek yogurt comes through in the baked cake.
– It allows you to reduce the amount of butter or oil in the cake recipe. Greek yogurt can replace some or all of the fat.
– It gives the cake more structure. The thickness of Greek yogurt helps it hold air bubbles better than thinner liquids like milk. This results in a lighter, airier texture.
– It makes the cake more nutritious. Greek yogurt provides extra protein, calcium, potassium and probiotics.
The Effect on Texture
One of the biggest effects of adding Greek yogurt to cake is on the texture. Greek yogurt makes cakes moister, more tender and helps them keep that moisture for longer after baking.
There are a few reasons why Greek yogurt improves cake texture:
Higher Moisture Content
Greek yogurt contains much more moisture than other types of yogurt. Regular yogurt contains around 80% water while Greek yogurt is strained to remove excess liquid, leaving it with around 50-60% moisture.
This higher moisture content adds hydration into the cake batter. As the cake bakes, the moisture from the yogurt turns into steam which makes the crumb soft and tender. This moisture gets locked into the cake structure as it cools, keeping slices nice and moist.
High Protein Content
The protein content of Greek yogurt also plays a role. Greek yogurt provides around 10-20g of protein per 100g. This is about 2-3 times more than regular yogurt.
These proteins help cake batters trap and hold onto moisture. They bind water tightly and prevent it from escaping. This protein effect keeps cakes fresher for longer after baking.
The proteins also interact with the gluten in the flour to develop a strong but tender crumb structure. The cake rises well but has a softer, moister texture.
Thickness
Greek yogurt is noticeably thicker than milk, buttermilk or sour cream which are common cake ingredients. This added thickness gives it more body.
It helps trap small air bubbles as the batter is mixed and holds them stable better than thinner liquids would. This results in a finer, more even crumb and lighter texture.
| Ingredient | Water Content | Protein Content | Thickness |
|---|---|---|---|
| Milk | 90% | 3g per 100ml | Thin, pourable |
| Buttermilk | 90% | 3g per 100ml | Slightly thick |
| Sour cream | 80% | 3g per 100g | Thick, spreadable |
| Greek yogurt | 50-60% | 10-20g per 100g | Very thick |
Flavor Impact
In addition to texture, Greek yogurt also impacts the flavor of cakes in the following ways:
Tangy Taste
Greek yogurt has a tart, tangy taste that comes through distinctly in cakes. This tanginess comes from lactic acid which forms as the yogurt cultures ferment the lactose in the milk.
Using Greek yogurt is a great way to add a subtle tartness to cake flavors. It balances out sweetness and provides a more complex flavor profile.
Moistness Enhances Flavor
By keeping cakes moister, Greek yogurt also enhances the brightness of flavors. Dry cakes can taste flat or one-dimensional. The moistness from yogurt keeps flavors tasting fresher.
Masks Egg Flavor
Some cake recipes with lots of eggs take on an eggy taste. The tang of Greek yogurt masks this egg flavor. This allows you to use more eggs for structure without having a dominant egg flavor.
Imparts Creaminess
The smooth, creamy texture of Greek yogurt translates into a richer mouthfeel in cakes. It makes the cake taste more indulgent, even when using less butter or oil.
Nutrition Benefits
Adding nutrient-dense Greek yogurt to cakes is a smart way to sneak in extra nutrition. Here are some of the ways it ups the nutrition profile:
Higher Protein
Greek yogurt provides a big protein punch, with around 10-20g per 100g serving. This is about 2-3 times more than regular yogurt.
The extra protein makes cakes more filling and satisfying. It also slows down digestion, preventing spikes in blood sugar.
More Calcium
Calcium levels are boosted by Greek yogurt too. It contains around 150-200mg per 100g – twice that of milk.
Calcium is important for bone strength. Getting some in each slice makes cake a more well-rounded dessert choice.
Added Potassium
With around 150-200mg potassium per 100g serving, Greek yogurt provides a healthy dose of this important mineral.
Potassium can help lower blood pressure. The extra amount from Greek yogurt is beneficial for heart health.
Gut-Friendly Probiotics
The live cultures in Greek yogurt provide probiotics. These healthy bacteria support digestive and immune system function.
While probiotics won’t survive baking at high heat, some can still make it into the final cake. Every little bit boosts gut health.
Usage in Baking
Here are some tips for successfully using Greek yogurt in cakes:
Substitution Ratios
– 1 cup Greek yogurt = 1 cup sour cream or mayonnaise
– 1 cup Greek yogurt = 3/4 cup butter or oil
– 1 cup Greek yogurt = 1 cup milk or buttermilk
– 1 cup Greek yogurt = 2 eggs
Reduce Liquid
Since Greek yogurt contains liquid, reduce any other liquid called for in the recipe. For every 1 cup yogurt used, reduce liquids by 1/4 cup.
Prevent Curdling
The acidity of Greek yogurt can cause baking soda or baking powder to react prematurely. Mix wet and dry ingredients gently to prevent curdling.
Use Full Fat
Full fat Greek yogurt works best in baking for richness and moisture. Non-fat or low-fat versions don’t perform as well.
Don’t Overmix
Once Greek yogurt is added, don’t overmix the batter. This can make cakes dense and tough.
Let It Rest
For best results, allow cake batters with yogurt to rest for 10-15 minutes before baking. This allows moisture to fully hydrate the flour.
Greek Yogurt Cake Recipes
Here are some delicious and nutritious Greek yogurt cake recipes to try:
1. Greek Yogurt Lemon Pound Cake
This moist lemon loaf gets incredible tanginess from the yogurt. The glaze on top takes it over the top!
Ingredients:
– 1 3⁄4 cups flour
– 1 1⁄2 tsp baking powder
– 1⁄4 tsp salt
– 3 eggs
– 1 cup Greek yogurt
– 1⁄2 cup vegetable oil
– Zest of 2 lemons
– 3⁄4 cup granulated sugar
– 1⁄4 cup fresh lemon juice
For Glaze:
– 1 cup powdered sugar
– 2-3 Tbsp lemon juice
Instructions:
1. Preheat oven to 350°F. Grease a loaf pan.
2. In a bowl, whisk together flour, baking powder and salt.
3. In a separate bowl, whisk eggs. Then whisk in Greek yogurt, oil, lemon zest, granulated sugar and lemon juice.
4. Gently fold the dry ingredients into the wet ingredients until just combined.
5. Pour the batter into the prepared loaf pan. Bake for 45-55 minutes until a toothpick comes out clean.
6. Allow the loaf to cool completely before glazing.
7. Make the glaze by mixing powdered sugar and lemon juice. Pour over cooled loaf.
2. Double Chocolate Greek Yogurt Bundt Cake
This mega-moist chocolate cake gets a double hit of chocolate from yogurt and cocoa. It’s topped with a creamy chocolate drizzle.
Ingredients:
– 2 1⁄4 cups flour
– 1 cup granulated sugar
– 1/3 cup cocoa powder
– 1 tsp baking soda
– 1⁄2 tsp salt
– 1 cup Greek yogurt
– 1⁄2 cup vegetable oil
– 2 eggs
– 1 tsp vanilla
– 1 cup chocolate chips
For Drizzle:
– 1⁄2 cup dark chocolate chips
– 3 Tbsp cream
Instructions:
1. Preheat oven to 350°F degrees. Grease a bundt pan.
2. Whisk together the flour, sugar, cocoa powder, baking soda and salt.
3. In a separate bowl, mix the Greek yogurt, oil, eggs and vanilla.
4. Gently combine the wet and dry ingredients. Fold in chocolate chips.
5. Pour batter into the pan, smooth the top and bake 40-45 minutes until done.
6. For the drizzle, melt chocolate chips with cream. Drizzle on cooled cake.
3. Carrot Cake Breakfast Bake with Greek Yogurt
This carrot cake version is studded with raisins, pineapple and pecans. Greek yogurt keeps it perfectly moist.
Ingredients:
– 1 1⁄2 cups flour
– 1 1⁄2 tsp baking powder
– 1 tsp cinnamon
– 1⁄4 tsp nutmeg
– 1/8 tsp cloves
– 3 eggs
– 3⁄4 cup Greek yogurt
– 1⁄2 cup brown sugar
– 1⁄4 cup vegetable oil
– 2 cups grated carrots
– 1 cup crushed pineapple, drained
– 1⁄2 cup raisins
– 1⁄2 cup chopped pecans
Instructions:
1. Preheat oven to 350°F. Grease a 9×9” baking pan.
2. In a bowl, whisk together flour, baking powder, cinnamon, nutmeg and cloves.
3. In another bowl, mix eggs, Greek yogurt, brown sugar and oil.
4. Stir in carrots, pineapple, raisins and pecans.
5. Add dry ingredients to wet and mix until just combined.
6. Pour into pan and bake 30-40 minutes until set.
7. Allow to cool at least 15 minutes before serving.
Conclusion
Adding Greek yogurt to cakes results in baked goods that are moist and fluffy yet sturdy. The extra protein provides structure and the tangy flavor comes through beautifully. Greek yogurt reduces the need for as much butter or oil while pumping up the nutrition profile. With the right substitutions and mixing methods, homemade cakes turn out even better with Greek yogurt. This versatile ingredient opens up possibilities for moist fruit cakes, rich chocolate cakes and nutrient-dense coffee cakes too. Greek yogurt gives cakes a major upgrade in both health benefits and deliciousness.