Low-Calorie Greek Yogurt Cake

Ingredients

• 1 boxPillsbury sugar-free yellow cake mix
• 2 individual containers (150 g each; 5.3 oz each)nonfat vanilla Greek yoghurt
• 240 ml (1 cup)water

Instructions

1. 1

   Preheat the oven

   Heat the oven to 163°C (325°F).

2. 2

   Mix the batter

   Put the cake mix, yoghurt and water in a medium mixing bowl. Mix at medium speed for 2–3 minutes, until no lumps remain.

3. 3

   Prepare the tin

   Coat a 23 × 33 cm (9 × 13-inch) tin with non-stick spray. Pour in the batter and spread it into an even layer.

4. 4

   Bake the cake

   Bake at 163°C (325°F) for 34–38 minutes, or until a toothpick inserted in the centre comes out clean.

5. 5

   Cool and top

   Let the cake cool completely before topping it with Cool Whip or your choice of frosting.

What is Greek yoghurt cake?

This is a shortcut American-style cake made with a boxed yellow cake mix, yoghurt and water rather than a traditional from-scratch batter. The yoghurt adds moisture and vanilla flavour, while the mix supplies the cake’s structure and sweetness.

The simple method works because the batter needs only a brief mix and bakes in one rectangular tin. It’s easy to portion into 24 pieces for sharing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 70 calories, 2g protein, 16g carbs, 2g fat.

The cake mix supplies most of the carbohydrates, while the yoghurt contributes some protein and a small amount of fat. Serve a slice with fresh fruit for a more balanced plate.

The key ingredients

Cake mix: The sugar-free yellow mix provides the dry ingredients and flavour base. Use the full box as directed in the recipe.

Greek yoghurt: Nonfat vanilla yoghurt brings moisture and a mild tang. Stir it smooth before measuring from the containers if it has separated.

Water: The water loosens the thick mix into a spreadable batter. Add the stated amount rather than adjusting by eye.

Mixing the batter

Even mixing: Beat the ingredients at medium speed for 2–3 minutes, checking that no dry pockets or lumps remain. Scrape the sides of the bowl if needed so the mix is evenly incorporated.

Gentle handling: Once smooth, stop mixing. This keeps the process straightforward and avoids needlessly working the batter.

Check for doneness

Centre test: Insert a toothpick into the middle of the cake after 34 minutes. If it comes out clean, take the cake out; if batter clings to it, continue baking and check again.

Even layer: Spreading the batter level in the tin helps it bake at a consistent rate. Let the cake cool fully before adding a topping.

Timing and serving

Baking window: The cake takes 34–38 minutes in a 163°C oven, but check within that range because ovens can vary. The recipe gives a total time of 45 minutes; allow additional time if your cake needs to cool completely before topping.

To serve: Cut the cooled cake into 24 pieces. It can be served plain or finished with Cool Whip or another frosting of your choice.

What to serve with it

Fresh fruit: Berries or sliced fruit bring a fresh contrast to the soft, sweet cake. Add them just before serving.

Hot drinks: Coffee or tea makes a simple accompaniment. Keep toppings separate if serving the cake over more than one sitting.

Recipe notes & tips

• Bring the yoghurt to room temperature briefly so it mixes smoothly with the cake mix.
• Use a medium bowl with enough room to mix without spilling.
• Spread the batter into the corners of the tin for an even bake.
• Check the centre with a toothpick from the 34-minute mark.
• Wait until the cake is completely cool before frosting so the topping does not melt.

Variations

• Berry topping: Scatter fresh berries over the frosting just before serving.
• Citrus finish: Add a little finely grated lemon zest to the batter for a brighter flavour.
• Plain slices: Leave off the topping for a simpler finish.
• Different frosting: Use your preferred frosting in place of Cool Whip once the cake is cool.

Common mistakes to avoid

• Lumpy batter: Mix at medium speed for the full 2–3 minutes and check the bottom and sides of the bowl.
• Uneven baking: Spread the batter into an even layer before putting the tin in the oven.
• Overbaking: Start checking at 34 minutes and remove the cake when a toothpick comes out clean.
• Frosting a warm cake: Cool it completely first so the topping stays in place.
• Changing the oven temperature: Keep the oven at 163°C (325°F) and rely on the doneness test.

How to store

Once cool, cover the cake and refrigerate it, especially if topped with Cool Whip or another perishable frosting. Keep it chilled for up to 4 days and serve cold or let a slice sit briefly at room temperature.

Frequently asked questions