Can I make a cake without yogurt (plain)?
Yes. Start with Greek Yogurt + Water at 3/4 cup Greek yogurt + 1/4 cup water per 1 cup plain yogurt. Thin Greek yogurt to match plain consistency. Lower acidity than true dahi.
Best Yogurt (plain) 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 yogurt (plain)?
Yes. Start with Greek Yogurt + Water at 3/4 cup Greek yogurt + 1/4 cup water per 1 cup plain yogurt, then adjust liquid or bake time in small steps after a test batch.
Top Recommendation
Greek Yogurt + Water
Use 3/4 cup Greek yogurt + 1/4 cup water per 1 cup plain yogurt
Thin Greek yogurt to match plain consistency. Lower acidity than true dahi.
View full adjustment notes →How much does 1 cup of yogurt (plain) weigh?
On CupOrGram, 1 cup of yogurt (plain) is treated as 245 grams. Use the conversion page if you want the original ingredient weight before choosing a substitute.
Yogurt (plain) cups to grams →Alternative Options for Cakes
Common Questions for Cakes
What can I use instead of yogurt (plain) for cake?
Top options are Greek Yogurt + Water (3/4 cup Greek yogurt + 1/4 cup water per 1 cup plain yogurt) plus Buttermilk (1:1) and Sour Cream + Water (3/4 cup sour cream + 1/4 cup water).
Best yogurt (plain) substitute for cake?
Greek Yogurt + Water is the top pick here. Use 3/4 cup Greek yogurt + 1/4 cup water per 1 cup plain yogurt and adjust only after a test bake.
How do I substitute yogurt (plain) in cake batter?
Replace using 3/4 cup Greek yogurt + 1/4 cup water per 1 cup plain yogurt, mix as usual, then tune liquid and bake time in small steps if needed.