Yogurt as Baking Substitute
245 grams (regular yogurt)
Greek Yogurt: 280g per cup
Thicker, tangier, higher protein
Yogurt Substitution Chart
Replace Oil
1 cup oil → 1 cup yogurt (245g)
Best for: Muffins, quick breads, cakes. Reduces calories by 50%!
Replace Butter
1 cup butter → 1 cup yogurt (full swap) OR ½ cup butter + ½ cup yogurt (half swap)
Best for: Cakes, brownies. Half-swap keeps richness while adding moisture.
Replace Sour Cream
1 cup sour cream → 1 cup yogurt (245g)
Best for: Coffee cakes, pound cakes, frostings. Almost identical results.
Replace Buttermilk
1 cup buttermilk → 1 cup yogurt thinned with 2-3 tbsp milk
Best for: Pancakes, biscuits, cakes. Thin yogurt to buttermilk consistency.
Regular Yogurt vs Greek Yogurt
Regular Yogurt (Plain)
Density: 245 g/cup
- • Water content: Higher (thinner)
- • Best for: Replacing oil, buttermilk, sour cream
- • Texture in baking: Light, fluffy crumb
- • Mixing: Blends easily into batters
- • Use: Full-fat or low-fat (not fat-free)
Greek Yogurt
Density: 280 g/cup
- • Water content: Lower (thicker, strained)
- • Best for: Replacing butter, sour cream, cream cheese
- • Texture in baking: Dense, moist crumb
- • Mixing: May need thinning for some recipes
- • Protein: 2x protein of regular yogurt
Why Yogurt Works in Baking
🍰 Adds Moisture
Yogurt is 85% water. It keeps cakes moist for days, prevents drying out.
🧪 Activates Baking Soda
Yogurt is acidic (pH 4-5). It reacts with baking soda to create lift, just like buttermilk.
🥛 Tenderizes Gluten
The acid weakens gluten structure, creating tender crumb (not tough or chewy).
🍋 Adds Subtle Tang
Plain yogurt adds mild tanginess (similar to sour cream). Balances sweetness in desserts.
Best Recipes for Yogurt Substitution
✅ Great Results
- • Muffins & Quick Breads: Replace all oil with yogurt
- • Pancakes & Waffles: Replace buttermilk 1:1
- • Chocolate Cake: Replace oil for extra moisture
- • Banana Bread: Replace half the butter
- • Brownies: Greek yogurt adds fudgy texture
- • Pound Cake: Replace sour cream 1:1
❌ Avoid These
- • Cookies: Need butter/oil for spreading and crisp edges
- • Pie Crust: Butter is essential for flakiness
- • Shortbread: Pure butter flavor is the point
- • Croissants/Puff Pastry: Laminated dough needs solid fat
- • Buttercream Frosting: Won't hold structure
Yogurt Substitution Tips
🥛 Always Use Plain Yogurt
Never use vanilla or fruit-flavored yogurt in baking. Use plain, unsweetened only. Full-fat works best (low-fat is OK, skip fat-free).
🌡️ Room Temperature
Let yogurt sit at room temp 30 min before using. Cold yogurt can seize up butter and create lumps in batter.
⏱️ Reduce Baking Time Slightly
Yogurt adds moisture, so baked goods may cook faster. Start checking 5 minutes earlier than recipe states.
🧂 Add Baking Soda if Needed
If replacing non-acidic fat (oil/butter) with yogurt, add ¼ tsp baking soda per cup yogurt for proper rise.
Sample Recipe: Yogurt Chocolate Cake
9-inch Round Cake (Replaces Oil)
- • 1¾ cups (210g) all-purpose flour
- • 1½ cups (300g) sugar
- • ¾ cup (75g) cocoa powder
- • 2 tsp baking soda
- • 1 tsp salt
- • 1 cup (245g) plain yogurt
- • 2 large eggs
- • 1 cup (240ml) hot coffee
- • 1 tsp vanilla extract
Result: Incredibly moist, rich chocolate cake with half the fat of traditional recipes. Stays fresh for 5 days!