“Yogurt Cup” Cake from Highlights Magazine

My mom has been giving my boys a subscription to Highlights Magazine for as long as I can remember.  My little one is still reading “High Five” and he is always so interested in doing the craft along with the recipe in each issue.  This month, we found the cutest idea to make a cake!  It’s a “Yogurt Cup” Cake – where you use a yogurt cup to do most of your measuring!

The little one did most of this by himself – and it turned out great!  I helped with the oven, greasing the pan, and making sure the batter was stirred all of the way through – it’s very easy to follow and a fun activity to do with your little ones!

"Yogurt Cup" Cake | The Bubbly Hostess | Recipe from Highlights Magazine

"Yogurt Cup" Cake | The Bubbly Hostess | Recipe from Highlights Magazine

"Yogurt Cup" Cake
Yields 1
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  1. 5.3- or 6-ounce cup of plain Greek yogurt (we used vanilla flavored)
  2. 2 "yogurt cups" flour
  3. 1 "yogurt cup" vegetable oil
  4. 2 eggs
  5. 1 1/2 "yogurt cups" sugar
  6. 1 1/2 teaspoons baking powder
  7. 1 teaspoon baking soda
  8. 1 teaspoon vanilla
  9. Pinch of salt
  10. Powdered sugar, fruit, and whipped cream to garnish - my older son added the whipped cream 🙂
  1. Adults: Preheat the oven to 350 degrees F. Grease a 10-inch round cake pan or line the bottom with parchment paper.
  2. Put the yogurt into a bowl. Rinse and dry the cup. Use it as your measuring cup.
  3. Add the next eight ingredients. Stir until the batter is mixed.
  4. Adults: Bake for 35-40 minutes until it's golden brown on top and a toothpick comes out clean.
  5. Let cool. Cut into slices. Sprinkle with powdered sugar and top with whipped cream. Serve with fresh fruit.
  1. If serving the entire cake at once, you could sprinkle the powdered sugar over the entire cake and pile the cut fruit in the middle of the cake.
Adapted from Highlights Magazine
Adapted from Highlights Magazine
The Bubbly Hostess http://www.bubblyhostess.com/
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