French Yogurt Cake (Moist and Delicious Recipe) - Rasa Malaysia (2024)

FAQs

Can I use milk instead of yogurt in cake? ›

Although the batter made with milk instead of yogurt did produce a cake, it was a very messy-looking one, because milk has a lot more moisture than yogurt, which made the batter much more runny. It also lacked that tangy flavor yogurt lends to baked goods.

And of course, one of Greek yogurt's main selling points is the crave-worthy, slightly tangy flavor it brings to finished baked goods. Plus, it can help cakes, cookies, and quick breads attain a light and fluffy texture while maintaining a perfectly moist crumb.

Applesauce is a great substitute for yogurt. Although it may slightly alter the taste and texture of the final product, applesauce adds moisture and helps bind the ingredients together. For substitution, use an equal amount of applesauce for yogurt.

Try switching out any water in your recipe for full-fat milk or buttermilk for a moist, decadent texture. Another ingredient that can enhance the moisture of your cake is mayonnaise. Adding a dollop of mayonnaise to your batter can help make your freshly baked cake softer with an added boost of moisture.

You can use 1/4 cup (60 g) of yogurt or buttermilk for each egg that needs to be replaced. This substitution works best for muffins, cakes, and cupcakes.

If the recipe calls for one cup of milk, use 1/4 cup of yogurt paired with 3/4 cup of milk (if you're just short on milk) or water. Substituting yogurt for a liquid oil works best in small quantities, like a few tablespoons.

Baked goods: When mixed into batters, Greek yogurt adds moisture for denser results. It goes great in many kinds of treats, including carrot cake and marbled brownies. Icings: Greek yogurt can give frostings and icings a thick, decadent texture.

If you find your fridge empty in the butter department or can't tolerate dairy, you can swap it completely with these butter replacements. For 1 cup unsalted butter, substitute 1 cup shortening, ⅞ cup (that's 14 Tbsp. or ¾ cup plus 2 Tbsp.) vegetable oil, or ⅞ cup lard.

In most cases, plain yogurt or Greek yogurt can be used in place of sour cream—and vice versa. Sour cream will give you a similar texture and tanginess, and swapping sour cream for yogurt is a simple 1-to-1 ratio.

What makes a cake more moist, oil or butter? ›

Replacing the water from the butter with oil means there's more fat left in the cakes to ensure tenderness. It also coats the flour uniformly, which keeps the layers from being tough even if the batter is overbeaten.

Cake soaks can span a variety of liquids. One common choice is simple syrup, a mixture of equal parts (by volume) granulated sugar and water that's heated until the sugar dissolves. Simple syrups are a handy choice because they can easily be infused with a variety of flavors to complement the profile of your cake.

Yes you can use yogurt when making cakes. If yogurt/curds not available take one cup of milk add one teaspoon white vinegar mix well and keep a side for 10 minute.

One of the main roles of milk in baking is to provide moisture. It can help to keep baked goods from becoming too dry and crumbly, and can also add tenderness to the texture. In addition to adding moisture, milk can also help to create a softer crumb in breads and cakes.

The thick yogurt makes for a “denser, tighter crumb” and makes the case more “luscious,” she says. “That is a unique ability of yogurt.” Its inherent sour tang also nicely mellows out the sweetness of the cake. And yes, it just so happens to be more nutritious than, say, sour cream.

Use: All-purpose yogurt substitute

Sour cream will give you a similar texture and tanginess, and swapping sour cream for yogurt is a simple 1-to-1 ratio.