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1/1 Photo of *the* Cake
This will become your go-to basic cake recipe if you think a cake [or muffins or cupcakes] should be moist and rich, leaning towards the texture of a coffee cake. If you're a chiffon and angelfood cake person then stick with your old dry recipe. The secret is vanilla yogurt. The added bonus is what the yogurt does to the nutritional profile of the cake. I don't like this cake specifically because it is "healthier" than others. It's just one of those cases where you never miss the fat! This recipe is a good start for all sorts of culinary creativity. Experiment with different mix-ins, different flavors of yogurt, and different formats. Chocolate chip cake? Blueberry muffins? Lemon-poppyseed muffins using lemon yogurt? Cinnamon-raisin-praline coffeecake? Just remember to keep the mix-ins as small as possible [mini chocolate chips, finely chopped nuts] so they don't sink in the batter. I'm telling you, it will be your go-to base for all sorts of baking!
Units: US | Metric
Serving Size: 1 (1868 g)
Servings Per Recipe: 1