Yogurt Bundt Cake (No Butter!)

This Yogurt Bundt Cake is soft, light, and delightfully moist—without using a single ounce of butter! Made with plain yogurt and vegetable oil, it delivers incredible texture and flavor while keeping things simple and budget-friendly. Whether you serve it for breakfast, brunch, or dessert, this is the kind of cake that disappears fast.

Why Everyone Will Love This Recipe

• No butter needed, but still ultra-moist and rich.
• Just a few basic pantry ingredients—no fancy steps.
• The yogurt gives it a soft crumb and slight tang.
• Versatile: dust with powdered sugar or glaze it up!
• Perfect for snacking, entertaining, or meal prep baking.

What Is Yogurt Bundt Cake?

Yogurt Bundt Cake is a European-inspired classic that swaps butter for yogurt and oil, resulting in a moist, fluffy texture that stays fresh for days. Typically baked in a round, fluted Bundt pan, this cake rises tall and slices beautifully—making it a favorite for home bakers seeking simplicity and flavor. It’s often lightly sweet, making it ideal for both breakfast and dessert.

Pro Tips for the Best Yogurt Bundt Cake

• Use full-fat plain yogurt for the richest texture. Greek yogurt works too—just thin it slightly with milk if needed.
• Be sure to grease and flour the Bundt pan thoroughly to prevent sticking.
• Don’t overmix the batter after adding flour—mix just until smooth.
• Add-ins like lemon zest, vanilla extract, or a handful of berries can personalize the flavor.
• Let the cake cool completely before dusting with powdered sugar.

Frequently Asked Questions

Can I use Greek yogurt instead of plain yogurt?

Yes! Greek yogurt works well, but it’s thicker—so add 1–2 tablespoons of milk to loosen the texture slightly.

How do I know when the cake is done?

Insert a toothpick into the center—if it comes out clean or with just a few crumbs, the cake is ready. Start checking at the 40-minute mark.

Can I use whole wheat flour?

You can replace up to 1 cup of all-purpose flour with whole wheat flour, but the texture will be denser.

Why did my cake stick to the pan?

Bundt pans can be tricky—always grease and flour thoroughly, getting into all the crevices. You can also use a baking spray with flour.

How can I add more flavor?

Try adding lemon or orange zest, a teaspoon of vanilla or almond extract, or even a swirl of fruit jam before baking.

Can I glaze this cake?

Absolutely! A simple lemon glaze or vanilla icing takes it to the next level. Just be sure the cake is fully cooled before glazing.

How to Store Yogurt Bundt Cake

Allow the cake to cool completely, then wrap it tightly in plastic wrap or store in an airtight container. It will stay fresh at room temperature for up to 3 days. To refresh slices, microwave for 10–15 seconds or warm in the oven at 300°F.

How to Freeze Yogurt Bundt Cake

To freeze, slice the cooled cake and wrap individual pieces in plastic wrap. Place wrapped slices in a freezer-safe bag or container and freeze for up to 2 months. Thaw at room temperature or warm in the oven before serving.

How to Make Yogurt Bundt Cake (No Butter!)

Step 1

Step 1

Preheat your oven to 350°F (180°C). Grease and flour a 9.5-inch (24 cm) Bundt pan thoroughly.

Preheat your oven to 350°F (180°C). Grease and flour a 9.5-inch (24 cm) Bundt pan thoroughly.

In a large mixing bowl, beat eggs and sugar with an electric mixer for a few minutes until the mixture is pale and fluffy.

Add the plain yogurt and vegetable oil, then mix again until fully incorporated.

Step 2

Step 2

In a large mixing bowl, beat eggs and sugar with an electric mixer for a few minutes until the mixture is pale and fluffy.

Sift in the flour and baking powder. Mix until you get a smooth, lump-free batter—don’t overmix.

Step 3

Step 3

Add the plain yogurt and vegetable oil, then mix again until fully incorporated.

Pour the batter into the prepared Bundt pan and level the top with a spatula.

Step 4

Step 4

Sift in the flour and baking powder. Mix until you get a smooth, lump-free batter—don’t overmix.

Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10–15 minutes, then carefully remove and place on a wire rack to cool completely.

Step 5

Step 5

Pour the batter into the prepared Bundt pan and level the top with a spatula.

Once cool, dust with powdered sugar and serve!