The seven pots yogurt cake, or as I call it, the cake anyone can make, is such an easy recipe that even a 5-year-old child could barely fail. Seriously, it’s so simple that I even feel dumb posting an article about it. You make it once and then you never have to look at the ingredients or instructions again!
Honestly, I have yet to meet somebody in Italy who hasn’t eaten this for breakfast at least once. Whenever I go visit my parents and my mother prepares it, a feeling of nostalgia takes over me. During the years, countless breakfasts and merende were accompanied by a piece (or two, or three) of this soft and moist cake with a delicious crispy crust! Just the smell of it all over the kitchen – so delicate and with a note of vanilla – is enough to drive me to a dreamy-like state.
Why you should be making yogurt pot cake right now
Because we are talking about a real classic, which also allows variations and personal touch! Indeed, you can find many versions of this yogurt pot cake: every family has its own, so why not finding yours? It is just perfect for your everyday breakfast or for a healthy snack prepared with your own hands. Moreover, if you have children, this cake is a valid substitute of industrial snacks to bring with them to school.
The Italian name of this dolce is “la torta dei sette vasetti ”– meaning the 7 pots cake – because we are indeed going to use our yogurt pot as a measuring unit, for seven times. Easy as it seems!
Yes, you got it right. The convenient aspect of this recipe is that you don’t have to measure the weight of ingredients, but just use a yogurt pot of 125 ml as a measuring cup for the necessary ingredients.
If you pick a classic plain yogurt you can also add chopped fruit such as peaches, strawberries or apricots. In case you are not much into fruits, some chocolate chips or cocoa powder will do the job! You can also cut it in half after it’s out of the oven and fill it with a lemon or hazelnut cream. In any case, don’t forget that the beauty of this cake is its simple and genuine essence, so at least once, give it a try in the basic version. Sometimes, less is more!
As I was feeling a little decadent, this time I filled it with blueberries jam and I decorated it with some whole blackberries. The icing sugar on top is a must to boost softness to its maximum level.
While it is awesome to have a slice of it when it’s fresh, just out of the oven – try to resist the first 5 minutes, or you’ll burn your tongue! – you can perfectly store it for a couple of days in a glass cake box.
SEVEN POTS YOGURT CAKE RECIPE
1 pot of natural plain yogurt – 125 ml (1/2 cup); you can also use chocolate, fruit or vanilla yogurt
2 pots of plain, white flour (approximately 120 gr or 1 cup)
1 pot potato flour (approximately 60 gr or a little less than 1/2 cup)
2 pots of white sugar (approximately 200 gr or 1 cup)
1 pot vegetable oil – sunflower oil, for example (150 ml or ¾ cup)
3 large eggs
1 tsp of vanilla essence
1 sachet baking powder (or 2 1/2 tsps)
Butter and extra flour to line a 9 inch springform
Icing sugar for dusting
Turn the oven on to 180°C (350 F).
Line a 23 cm/ 9 inch springform cake tin with some butter and dust it lightly with flour. Pour the yogurt out of its pot into a large mixing bowl and afterwards use the pot to measure sugar. Add two pots of it to the yogurt and beat for a couple of minutes using a hand mixer or an electric mixer on medium speed, until it reaches a creamy, light consistence.
Separate the yolks from the whites, pouring the whites in a separate bowl and the yolks in the mixing bowl together with the yogurt and the sugar. Beat until well incorporated and the color is a very light yellow.
Measure oil using the pot and, while mixing, slowly drizzle it in the mixture. Once it’ s well combined, sift the two pots of flour and the pot of potato flour directly in the bowl, followed by the baking powder and the vanilla essence. Make sure to sift everything carefully and, using the mixer at low speed, incorporate the solid ingredients to the batter, until smooth and uniform.
At this stage recuperate the whites that you had set aside, and whisk them until they become shiny and they form firm, stiff peaks. Now you have to fold them in your batter with a large rubber spatula in different moments. Start adding a small amount of egg whites, stirring without fear to deflate the batter. This is useful to loosen the mixture and makes folding in the remaining egg whites easier.
Spoon the rest of egg whites carefully on top of the mixture. Cut down vertically into the center of the mixture, then fold the bottom of the mixture up and over the top of the egg whites, to avoid deflating the batter. Rotate the bowl a quarter turn to the left, and repeat with the same movement, always starting from the center, then moving to the side of the bowl. Here is a short useful video from thekitchn.com that shows you how to do it.
Once the batter is all smooth and uniform, transfer it to the springform you previously prepared. Bake in the oven for around 30 minutes until risen and a skewer inserted in the middle comes out clean. Transfer it to a wire rack and wait around 15 minutes before removing it from the springform.
You can now put it on a serving plate and decorate it with icing sugar or cut it in half and fill it with cream. Little note: if you notice that the surface of the batter is becoming too dark while cooking in the oven, you can cover it with a piece of aluminum foil during the last 10 minutes.
My last tip : enjoy it with a good cup of coffee on a lazy Sunday morning: it’s the best 🙂
Leave me a comment or share this with your friends who have a sweet tooth! And also, if you have any other ideas about how to make this cake, let me know… I love experimenting!
Seven pots yogurt cake
How to make the easiest yogurt cake in the world, using your yogurt pot as unit of measurement!
- 1 pot of natural plain yogurt – 125 ml (1/2 cup)
- you can also use chocolate, fruit or vanilla yogurt
- 2 pots of plain, white flour (approximately 120 gr or 1 cup)
- 1 pot potato flour (approximately 60 gr)
- 2 pots of white sugar (approximately 200 gr or 1 cup)
- 1 pot vegetable oil – sunflower oil, for example (150 ml or ¾ cup)
- 3 large eggs
- 1 tsp of vanilla essence
- 1 sachet baking powder (or 2 1/2 tsps)
- Step 1 Turn the oven on to 180°C (350 F).
- Step 2 Line a 23 cm/ 9 inch springform cake tin with butter and dust it with flour.
- Step 3 Pour the yogurt into a mixing bowl and use the pot to measure sugar.
- Step 4 Add sugar to the yogurt and beat for a couple of minutes.
- Step 5 Separate the yolks from the whites, pouring the whites in a separate bowl and the yolks in the mixing bowl together with the yogurt and the sugar.
- Step 6 Beat until well incorporated and the color is a very light yellow.
- Step 7 Measure oil using the pot, drizzle it in the mixture and combine.
- Step 8 Sift the two pots of flour and the pot of potato flour directly in the bowl, followed by the baking powder and the vanilla essence.
- Step 9 Incorporate them to the batter, mixing at low speed.
- Step 10 Whisk the egg whites and fold them to the batter with a rubber spatula.
- Step 11 Transfer the batter to the springform and bake in the oven for around 30 minutes,
- Step 12 Transfer it to a wire rack and wait around 15 minutes before removing it from the springform pan.
- Step 13 Put it on a serving plate and decorate it with icing sugar.