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Sweet Cream Vanilla Coffee Cake

Averie Sunshine

4.45 from 20 votes

Updated: May 03, 2026

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☕️🍰 Sweet Cream Yogurt Coffee Cake is fluffy, soft, sweet, and very close in taste and texture to boxed yellow cake mix but this cake is made from scratch. Made with simple ingredients and ready in an hour, it’s a perfect cake for sharing!

Vanilla Greek Yogurt Coffee Cake Recipe

I’ve made a lot of cakes over the years, and coffee cakes like my glazed pumpkin coffee cake, cinnamon sugar swirl coffee cake, and buttery crumb coffee cake are some of my favorites.

However, this vanilla coffee cake is equally as delicious and truly unique.

• The batter comes together with a secret ingredient: Baileys® Coffee Creamers Sweet Italian Biscotti! It’s a creamy, alcohol-free flavor capturing the essence of the traditional double-baked Italian cookies that gives the cake an amazing, sweet vanilla taste.
• Pro Tip: If you can’t find that exact creamer, feel free to use another liquid coffee creamer such as vanilla or French vanilla.
• The cake is an easy, no-mixer recipe, and always turns out supremely moist, springy, and fluffy. The trifecta of moisturizing and tenderizing ingredients, including creamer, yogurt, and oil, gives the cake a creamy and rich flavor profile while preventing dryness.
• I glazed the cake with a simple confectioner’s 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. It’s perfect with a warm cup of coffee in the morning or as an afternoon snack and is a great option for Mother’s Day, added to a brunch board.

Ingredients You’ll Need

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: 

• Baking staples: All-purpose flour, granulated sugar, salt, egg, vanilla extract
• Coffee Creamer: Baileys Coffee Creamer, Sweet Cream, Vanilla, French Vanilla, or your favorite coffee creamer. 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. If you don’t keep coffee creamer on hand, you could try making the vanilla coffee cake with either half-and-half or whole milk instead and add a bit of sugar mixed into the milk, since coffee creamer is usually sweet.
• Vanilla Greek yogurt: Full-fat yogurt will create the richest flavor and the most tender crumb
• Oil: Use a neutral-tasting oil such as avocado oil or canola oil in place of unsalted butter for richness and moisture.
• Confectioners’ sugar (powdered sugar) for the glaze.

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Make Vanilla Greek Yogurt Coffee Cake

This rich vanilla cake recipe is easy to make, and the best part is that you don’t need to dirty lots of dishes in the process! There’s no need to pull out a hand mixer or stand mixer fitted with a paddle attachment or fuss with a million tools.

1. In a large bowl, whisk together the dry ingredients.
2. In a large measuring cup, whisk together the egg, creamer, yogurt, oil, and vanilla. Add the wet ingredients to the flour mixture, and fold lightly with a rubber spatula until just combined.
3. Spoon the cake batter out into a parchment paper or foil-lined square pan, smoothing the top into an even layer lightly with a spatula.
4. Bake until the center is set, slightly springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. 
5. Place the pan on a wire rack and allow the cake to cool for at least 30 minutes before optionally glazing. The glaze makes about double what’s shown. Use as little or as much as you like, depending on your sweetness preferences. Or, omit it completely if you think it would be too much for you. Powdered sugar and fresh berries or a sprinkle of brown sugar make for great toppings! You could even add a crumb topping like the one used for my mini pumpkin nut bread loaves.

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4.45 from 20 votes

Vanilla Yogurt Coffee Cake

By Averie Sunshine

☕️🍰 Fluffy, soft, sweet, and very close in taste and texture to boxed yellow cake mix but this cake is made from scratch. Made with simple ingredients and ready in an hour, it's a perfect cake for sharing! Coffee creamer and Greek yogurt keep this coffee cake moist so don't skip them!

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Additional Time: 20 minutes minutes

Total Time: 1 hour hour

Servings: 9 servings

Equipment

• 1 (8×8 inch) Pan

Ingredients 

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 Creamer, (or your favorite coffee creamer such as French Vanilla, Vanilla, Cinnamon, Pumpkin Spice, Sweet Cream, etc. I recommend full-fat creamer with regular sugar rather than lower fat or sugarfree options)
• ▢ ⅓ cup vanilla Greek yogurt, (plain Greek yogurt or sour cream may be substituted; use full fat for optional results)
• ▢ 3 tablespoons canola or vegetable oil
• ▢ 2 teaspoons vanilla extract, or to taste

Glaze 

• ▢ 2 tablespoons Baileys Coffee Creamer, (or your favorite coffee creamer)
• ▢ about 1 1/2 cups confectioners’ sugar

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: 1serving, Calories: 186cal, Carbohydrates: 30g, Protein: 3g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 21mg, Sodium: 105mg, Potassium: 33mg, Fiber: 0.4g, Sugar: 19g, Vitamin A: 30IU, Calcium: 58mg, Iron: 1mg

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

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