Sweet Cream Vanilla Coffee Cake

Sweet Cream Yogurt Coffee Cake — Fluffy, soft, sweet, and as a happy accident it turned out very close in taste and texture to boxed yellow cake mix cake! Coffee creamer and yogurt keep this coffee cake moist! 

Vanilla Greek Yogurt Coffee Cake Recipe

I’ve made a lot of cakes over the years. But this one is unique and like no other I’ve made.

It’s fluffy soft, sweet, creamy, and as a happy accident, it turned out very close in taste and texture to yellow cake mix cake. I have a nostalgic love of yellow cake so this was an unexpected, but excellent, stroke of luck.

The secret? BAILEYS® Coffee Creamers Sweet Italian Biscotti. It’s a creamy, alcohol-free, limited-edition flavor capturing the essence of the traditional double-baked Italian cookies, melding with a milky almond finish and a hint of sweet icing.

If you can’t find the Sweet Italian flavor in your area or after the limited edition period has elapsed, using French Vanilla is fine.

I have always loved coffee creamer. Actually, I like a little coffee with my creamer. So using creamer as part of the wet ingredients for a cake seemed like a great idea.

The cake is an easy, no mixer recipe, and loosely based on my favorite cake base. I love this cake base because it’s fast, easy, you don’t dirty a zillion dishes, and most of all because the cakes always turn out supremely moist, springy, and fluffy.

Rather than buttermilk and sour cream like I sometimes use, I used BAILEYS® Coffee Creamers Sweet Italian Biscotti and vanilla Greek yogurt with a splash of oil.

That trifecta of moisturizing and tenderizing not only gives the cake a creamy and rich flavor profile, but they prevent dryness. Nothing worse than dry coffee cake where you literally need coffee to wash it down with. Thankfully this cake is wonderfully moist.

I glazed the cake with a simple confectioners’ sugar glaze and more creamer. It’s the final sha-zam that makes the cake really sing and locks in even more moisture.

My family and taste-testers said the cake is definitely a keeper. It’s got just enough density to give it some heft and body, but it’s still light, springy, bouncy, and fluffy.

And it’s creamy. Which is what happens when you bake with creamer.

Yogurt Coffee Cake Ingredients

This is definitely a sweet coffee cake, with a strong vanilla flavor. Here’s what you’ll need to make the coffee cake with yogurt and coffee creamer: 

• All-purpose flour
• Granulated sugar
• Baking powder
• Salt
• Egg
• BAILEYS Coffee Creamer (Sweet Cream or French Vanilla) 
• Vanilla Greek yogurt
• Oil 
• Vanilla extract
• Confectioners’ sugar

How to Make Greek Yogurt Coffee Cake

This rich vanilla coffee cake recipe is easy to make and the best part is that you don’t need to dirty lots of dishes in the process! 

1. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
2. In a large measuring cup, whisk together the egg, creamer, yogurt, oil, and vanilla.
3. Add the wet mixture to the dry, mixing lightly with a rubber spatula until just combined.
4. Turn the batter out into a foil-line 9-inch square pan, smoothing the top lightly with a spatula.
5. Bake until the center is set, slightly spring to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. 
6. Place pan on a wire rack and allow cake to cool for at least 30 minutes before optionally glazing. 

Can the Recipe Be Doubled? 

Of course! Simply double the ingredients list and bake the cake in a 9×13-inch pan. 

Can I Use Another Flavor of Coffee Creamer? 

Yes! You can make this yogurt coffee cake with any flavor coffee creamer you’d like. Anything in the realm of vanilla, cinnamon / spice, or even pumpkin should work. 

Can I Substitute the Coffee Creamer? 

If you don’t keep coffee creamer on hand, try making the vanilla coffee cake with either half and half or whole milk instead. 

Tips for Making Vanilla Coffee Cake with Yogurt 

The glaze recipe makes about double what’s shown. Drizzles look lovely in photos, but in reality I drenched the cake in the remaining glaze after the photos. The more frosting, the merrier.

This is a very sweet coffee cake. If you think the glaze would be too much for you, feel free to omit it. You can always dust the cake with powdered sugar instead! 

I love a slice of this Greek yogurt coffee cake on its own with my afternoon cup of coffee, but it also pairs well with tea or another warm beverage. Serve it with fresh berries, if desired. 

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4.42 from 17 votes

Vanilla Yogurt Coffee Cake

By Averie Sunshine

Fluffy, soft, sweet, and as a happy accident it turned out very close in taste and texture to boxed yellow cake mix cake! Coffee creamer and yogurt keep this coffee cake moist! 

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Additional Time: 20 minutes minutes

Total Time: 1 hour hour

Servings: 9

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Ingredients  

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Cake

• ▢ 1 cup all-purpose flour
• ▢ ¾ cup granulated sugar
• ▢ 2 teaspoons baking powder
• ▢ pinch salt, optional and to taste
• ▢ 1 large egg
• ▢ ½ cup BAILEYS® Coffee Creamers Sweet Italian Biscotti, or French Vanilla
• ▢ ⅓ cup vanilla Greek yogurt, plain Greek yogurt or sour cream may be substituted
• ▢ 3 tablespoons canola or vegetable oil
• ▢ 1 tablespoon vanilla extract

Glaze 

• ▢ 2 tablespoons BAILEYS® Coffee Creamers Sweet Italian Biscotti (French Vanilla
• ▢ about 1 1/2 cups confectioners’ sugar

Cook ModePrevent your screen from going dark

Instructions 

Cake:

• Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray, or grease and flour the pan; set aside.
• In a large bowl, whisk together flour, granulated sugar, baking powder, and optional salt; set aside.
• In a large measuring cup or separate small bowl, whisk together the egg, creamer, yogurt, oil, and vanilla.
• Add the wet mixture to the dry, mixing lightly with a rubber spatula until just combined; don’t overmix.
• Turn batter out into prepared pan, smoothing the top lightly with a spatula.
• Bake for about 30 minutes, or until center is set and slightly spring to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Watch your cake, not the clock, and always bake until done noting that climate, oven, and exact ingredients used effect baking time.
• Place pan on a wire rack and allow cake to cool for at least 30 minutes before optionally glazing. While cake cooks, makes the glaze.

Glaze 

• To a small bowl, add the creamer, and slowly add the confectioners’ sugar.
• Whisk together until smooth. Depending on desired consistency, you may need to play with the creamer and sugar ratios slightly.
• Evenly drizzle the glaze over the cake before slicing and serving.

Notes

Storage: Cake will keep airtight at room temperature for up to 5 days. I’m comfortable storing glazed cakes at room temperature, but if you’re not, glaze only the portion you plan to consume immediately; I don’t recommend refrigerating the cake because it will dry out.

Nutrition

Serving: 1, Calories: 287kcal, Carbohydrates: 52g, Protein: 3g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Cholesterol: 24mg, Sodium: 157mg, Sugar: 37g

Nutrition information is automatically calculated, so should only be used as an approximation.

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