What can I use instead of greek yogurt for cake?
Sour Cream at 1:1 is the closest match — Very similar in acidity and thickness. Higher fat content. If that is unavailable, Buttermilk (3/4 cup buttermilk per 1 cup yogurt (reduce other liquids)).
Best Greek Yogurt Substitutes for Cakes
Pick substitutes that preserve tenderness, aeration, and even rise in cake batters. Cake structure depends on balanced fat, sugar, and hydration. Wrong swaps can create a dense or dry crumb.
Can I make a cake without greek yogurt?
Yes. Start with Sour Cream at 1:1, then adjust liquid or bake time in small steps after a test batch.
Top Recommendation
Sour Cream
Use 1:1
Very similar in acidity and thickness. Higher fat content.
View full adjustment notes →What makes this swap demanding for cakes
In a high-ratio pound cake or a tender olive-oil bundt, full-fat Greek yogurt (around 10% fat, pH near 4.4) tightens the crumb in two ways at once: its lactic acid weakens gluten while its concentrated milk solids hold water against the starch. Swap it for plain yogurt or buttermilk without rebalancing and you trade a velvet crumb for a slack, sour-tasting one that domes unevenly and pulls away from the tin.
- Reaching for 0% fat to lighten a butter cake strips roughly 7g of fat per 100g and leaves the crumb rubbery — a sponge or chiffon notices first.
- Greek yogurt's acidity will over-activate a baking-soda-leaned batter (red velvet, devil's food); pull 1/4 tsp soda per cup or the cake will taste soapy and brown too fast.
- Cold-from-the-fridge yogurt seizes creamed butter into curds; bring it to 65F before folding in or your batter breaks and bakes into streaks.
How much does 1 cup of greek yogurt weigh?
On CupOrGram, 1 cup of greek yogurt is treated as 250 grams. Use the conversion page if you want the original ingredient weight before choosing a substitute.
Greek Yogurt cups to grams →