Orange-Filled Vanilla Yogurt Cakes

These Orange-Filled Vanilla Yogurt Cakes combine a tender, buttery vanilla sponge with a luscious, zesty orange cream center. Light yogurt in the batter ensures a moist crumb, while an orange-zested custard provides a bright citrus surprise in every bite. Perfect for afternoon tea, brunch buffets, or celebratory gatherings, these individual cakes marry classic flavors with an elegant presentation. With their golden exteriors, delicate sweetness, and vibrant filling, they’re guaranteed to impress both family and guests.

Cooking Time

• Preparation: 20 minutes (batter, filling, pans)

• Baking: 15–20 minutes (cakes)

• Cooking Filling: 7–10 minutes

• Cooling & Assembly: 30 minutes

• Total Active Time: 57–60 minutes

• Total Elapsed Time: Approximately 1 hour 30 minutes

Ingredients

For the Cake Batter (makes 12 mini cakes):

• 1 large egg

• ⅓ cup (70 g) granulated sugar

• 3 Tbsp vanilla-flavored yogurt (≈45 g)

• ⅓ cup + 1 Tbsp (90 ml) milk, room temperature

• 1⅓ cups (170 g) all-purpose flour

• 2 tsp (10 g) baking powder

• 2 Tbsp (30 g) unsalted butter, melted and slightly cooled

For the Orange Cream Filling:

• 1 egg yolk

• 2 Tbsp granulated sugar

• ¾ cup (190 ml) milk

• 1 Tbsp cornstarch

• 1 Tbsp finely grated orange zest (from 1 medium orange)

For Decoration:

• Icing sugar, for dusting

• Chocolate drops or chips, for garnish

Step-by-Step Cooking Directions

1. Preheat & Prep Pans:
   Preheat oven to 180 °C (350 °F). Grease and line a 12-cup muffin tin or mini cake pan with paper liners.

2. Make the Sponge Batter:
   In a mixing bowl, whisk 1 egg and ⅓ cup sugar until pale and slightly thickened. Add 3 Tbsp yogurt and 90 ml milk; whisk until smooth. Sift in 170 g flour and 2 tsp baking powder, gently folding until no dry streaks remain. Drizzle in 30 g melted butter and fold carefully to combine.

3. Bake the Cakes:
   Divide batter evenly among molds, filling each about ¾ full. Bake 15–20 minutes, or until tops are golden and a toothpick inserted in the center comes out clean. Remove from oven and let cool in pan 5 minutes, then transfer to a wire rack to cool completely.

4. Prepare the Orange Cream:
   In a small saucepan, whisk together 1 egg yolk, 2 Tbsp sugar, and 1 Tbsp cornstarch until smooth. Gradually whisk in ¾ cup milk, then stir in orange zest. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon—about 7–10 minutes. Remove from heat and cool, stirring occasionally to prevent skin formation.

5. Fill the Cakes:
   Once cakes are fully cool, use a small paring knife or apple corer to remove a core or slice each in half horizontally. Spoon or pipe the orange cream into the cavity, then replace the top or smooth the cut side over the filling.

6. Decorate & Serve:
   Dust each cake lightly with icing sugar and top with a few chocolate drops for contrast. Serve immediately, or refrigerate up to 2 hours for a chilled treat.

Nutritional Information (per filled cake)

• Calories: 180 kcal

• Protein: 3 g

• Carbohydrates: 25 g

• Dietary Fiber: 0.5 g

• Sugars: 14 g

• Total Fat: 7 g

• Saturated Fat: 4 g

• Sodium: 75 mg

The Origins and Popularity of the Recipe

Mini sponge cakes with cream fillings date back to European tea traditions, where petite confections like French petits fours and British sandwich cakes rose in popularity. Yogurt cakes emerged in the 20th century Mediterranean baking as lighter alternatives to butter-rich loaves. Citrus-infused custards have a long history in French patisserie (crème pâtissière). These Orange-Filled Vanilla Yogurt Cakes blend those legacies into an accessible home-baking format beloved on social media for their eye-catching, bite-sized appeal.

Reasons Why You’ll Love the Recipe

• Moist & Tender Crumb: Yogurt and milk yield a light, airy sponge.

• Vibrant Citrus Burst: Fresh zest brightens the rich cream filling.

• Elegant Presentation: Individual cakes dress up any gathering.

• Customizable: Swap citrus flavors or fillings to suit preferences.

• Quick & Reliable: Straightforward steps fit into busy schedules.

Health Benefits

Yogurt provides probiotics and calcium, while eggs supply high-quality protein and choline. Orange zest adds vitamin C and antioxidants without added sugar. Moderate butter and sugar amounts keep the cakes lighter than traditional pound cakes.

Serving Suggestions

• Afternoon Tea: Pair with Earl Grey or chamomile tea.

• Brunch Table: Offer alongside fresh fruit platters and quiche.

• Dessert Course: Serve with a scoop of vanilla ice cream and berry compote.

• Coffee Break: Enjoy with a cappuccino or latte.

Common Mistakes to Avoid

• Overmixing Batter: Fold gently to preserve air and ensure a tender crumb.

• Filling Warm Cakes: Cool completely before filling to prevent melting and run-off.

• Skimping on Zest: Use fresh zest, not dried, for maximum aroma and flavor.

• Uneven Cakes: Distribute batter evenly and tap molds lightly to release air bubbles.

Pairing Recommendations

• Wine: A sweet Moscato d’Asti or late-harvest Riesling echoes the cake’s citrus sweetness.

• Beer: A Belgian witbier with subtle orange peel notes complements the flavor.

• Non-Alcoholic: Sparkling water infused with orange slices balances the sweetness.

Cooking Tips

• Room-Temperature Ingredients: Ensure yogurt, milk, and egg are at room temp for even mixing.

• Cake Size Variations: Use a mini muffin tin for bite-sized portions (reduce bake time by 3–4 minutes).

• Flavor Swaps: Replace orange zest with lemon or lime for a different citrus profile.

• Storage: Keep cakes in an airtight container in the fridge for up to 2 days.

Similar Recipes to Try

• Lemon-Filled Yogurt Cupcakes

• Berry-Swirl Yogurt Loaf

• Mini Chocolate Ganache Cakes

• Raspberry Cream Puffs

• Orange Blossom Madeleines

Variations to Try

• Chocolate Filling: Swap orange cream for chocolate pastry cream.

• Berry Zest: Stir ¼ cup pureed berries into the custard.

• Nutty Twist: Add 2 Tbsp finely chopped pistachios to the batter.

• Spiced Cake: Blend ½ tsp cinnamon and ¼ tsp cardamom into the batter.

• Vegan Option: Use flax egg, plant-based yogurt, and dairy-free milk.

Ingredient Spotlight

Vanilla Yogurt: Adds moisture, tang, and natural vanilla flavor, reducing the need for added extracts and enhancing the sponge’s tenderness.

Conclusion

These Orange-Filled Vanilla Yogurt Cakes offer a delightful balance of light sponge and zesty cream, perfect for any occasion from casual coffee breaks to elegant soirees. Easy to assemble yet impressive in presentation, they showcase how simple ingredients can produce bakery-worthy results at home.

FAQ

1. Can I make the filling ahead?
   Yes—prepare the orange cream, cover, and refrigerate up to 2 days; rewhisk before using.

2. How do I prevent curdled filling?
   Temper the egg yolk by whisking in a small amount of hot milk before returning to the saucepan.

3. Is vanilla yogurt necessary?
   Use plain yogurt plus ½ tsp vanilla extract if vanilla yogurt isn’t available.

4. Can I freeze these cakes?
   Freeze unfilled cakes tightly wrapped for 1 month; thaw before filling.

5. Why use 00 flour?
   Its fine texture yields an exceptionally soft crumb—AP flour works as well.

6. My cakes sank—why?
   Underbaked centers or overmixed batter can cause collapse; ensure proper bake time and gentle folding.

7. How do I get clean slices?
   Use a sharp, serrated knife and wipe it clean between cuts.

8. What if I don’t have a muffin tin?
   Bake in a small loaf pan, adjusting bake time to 25–30 minutes.

9. Can I add fruit to the batter?
   Fold in ¼ cup finely chopped fruit like berries or apricot for extra texture.

10. How sweet are these cakes?
    Moderately sweet—adjust sugar in batter to ½ cup for sweeter cakes or ¼ cup for lighter sweetness.