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Substitute yoghurt for sour cream in a cake?

  • m

A variant of an existing thread on the board: I have a recipe that I make regularly for an orange- sour cream cake. I would like to make it tomorrow and happen to have an open container of plain yoghurt, which I would prefer to use rather than opening a container of sour cream. Will a one-to-one substitution of the yoghurt for the sour cream work?

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    1. Since there will be less fat, the texture may be a bit different than you are used to, but not a big deal. You may find you like it just as well, which would save you money and calories in the future.

      4 Replies
      1. re: greygarious

        In fact it's low fat (1%) yoghurt. Should I add an extra tbs of butter to the recipe? It calls for 1/2 cup sour cream and 1/2 cup butter.

        1. re: masha

          Unless it's Greek yogurt, I'd strain it through a coffee filter to remove some of the whey first.

          1. re: Scoutmaster

            yes, I agree. Didn't realize it is lowfat. Measure it after straining. I don't think you need to add extra butter.

            1. re: Scoutmaster

              I'm just going to use sour cream for the cake and save the yoghurt for some other use. Straiining it seems like a bother.

          1. I've also used Greek yogurt as a substitute for sour cream in cheesecake recipes.

            1. Does the yogurt give the cake the same tang as the sour cream?

              I didn't like a lemon cake I made that used sour cream so I have avoided using recipes asking for it. I hate Greek yogurt too but am indifferent to yogurt so I was hoping to make a cake that looks appealing and sub the sour cream for yogurt.

              Any suggestions? I thought a buttermilk swap wouldn't work due to texture differences between that and sour cream. I'm just bummed all those coffee cake recipes seem to be sour cream based but I love all the other ingredients in them.

              2 Replies
              1. re: Lorry13

                depends on the yogurt. i don't like super-tangy yogurt, but sub yogurt for sour cream in recipes all the time, because i almost always have it and never have sour cream around.

                1. re: hotoynoodle

                  Thanks! I'll give it a try and hope it doesn't taste that-tangy, distracting me from the main goal of enjoying the cake.

              2. I've used Greek Yogurt as a sub, like it better than sour cream.

                1 Reply
                1. re: cstr

                  Me too. I use plain 2% Greek yogurt in a coffee cake recipe that calls for sour cream & butter. No one ever noticed a difference in taste.

                2. It will work if it is full fat yogurt but the texture might be a little less dense and the flavor will be a little sharper.