No-Measure Yogurt Cake (Italian Seven Jars Cake)

The No Measure Yogurt Cake is a tall and soft cupboard dessert, very easy to prepare even for those who are new to the kitchen or for those who temporarily find themselves without scales, but do not want to give up bringing a delicious treat to the table. In fact, to package it, as the name suggests, you will not need any special equipment, but only a 125 g yogurt cup, emptied and washed, to use as a unit of measurement to measure all the ingredients.

To make it, all you need to do is pour the plain yogurt into a bowl, add the eggs and two yogurt cups of granulated sugar and then work everything with an electric whisk until the mixture is light and frothy. At this point, add the baking powder, two yogurt cups of sifted flour, one of potato starch and one of seed oil to the whipped mass, and then transfer the creamy and smooth mixture obtained into a well-buttered and floured 20 cm diameter cake tin. Baking in a hot oven at 360°F (180°C) for about 40 minutes will do the rest, giving you a butter-free dessert, with a light and almost impalpable consistency to the bite, to be eaten for breakfast with a creamy cappuccino or served at the end of the meal with a sprinkling of icing sugar on the surface.

What is No-Measure Cake?

A no-measure cake, commonly known as a "7 jars cake," is a simple and clever baking method that eliminates the need for scales or measuring cups. Instead, the recipe uses the empty yogurt jar (usually 125 grams) as the standard measurement for all ingredients. After adding the yogurt, the same jar is used to measure ingredients like sugar, flour, oil, and starch. This approach makes the process incredibly easy, ensuring consistency without the hassle of precise weighing. This method creates a light, moist cake that’s perfect for a quick dessert or snack.

Tips for The Best No-Measure Yogurt Cake

• Ensure the yogurt, eggs, and other ingredients are at room temperature for a smoother batter and even texture.
• Sift the flour, starch, and baking powder to prevent lumps and ensure a light, fluffy texture.
• Beat the ingredients until just combined. Overmixing can result in a denser cake.
• This prevents the cake from sticking and helps it release easily after baking.
• Insert a toothpick or skewer into the center of the cake after the suggested baking time. If it comes out clean, the cake is done.
• Allow the cake to cool completely in the pan before turning it out to prevent it from breaking or sinking.

What Can I Use to Enrich This Cake?

If you like, you can enrich the dough with dark chocolate chips, candied orange peel or rehydrated raisins, or you can try your hand at a dark version by adding 1/2 jar of bitter cocoa powder. For a pleasantly alcoholic note, you can add a drop of rum or limoncello or, for a substantial snack, you can spread the cake slices with homemade jam, ricotta cream or hazelnut cream.

If you like, you can flavor the preparation with the grated zest of an orange, a pinch of cinnamon or the seeds of a vanilla pod, or you can cover the cake with a lemon or dark chocolate glaze.

Can I Use Melted Butter Instead of Oil?

Of course! Instead of seed oil, you can use 150 grams of good quality butter, while as an alternative to whole butter, you can choose low-fat, soy or fruit yogurt.

Why is My Batter so Runny?

If your 7 jars cake batter is too runny, it might be due to incorrect measurements of wet ingredients, such as adding too much yogurt or oil, or not enough flour. Another possibility is that the eggs weren’t beaten enough to provide structure, or the batter hasn’t been mixed thoroughly.

Why is My Cake so Crumbly and Dry?

If your 7 jars cake turns out dry and crumbly, it’s likely due to overbaking or using too much flour. Another cause could be insufficient fat or liquid, such as not adding enough oil or yogurt, which helps retain moisture. Be sure to bake the cake at the correct temperature and check for doneness a few minutes early to avoid drying it out.

Can You Make This Cake Ahead of Time?

Of course! Once baked and fully cooled, you can store it in an airtight container at room temperature for up to 2-3 days.

Can You Freeze No-Measure Yogurt Cake?

Absolutely! To do so, let it cool completely, wrap it tightly in plastic wrap and then aluminum foil, or store it in an airtight container. It can be frozen for up to 1 month. When ready to enjoy, thaw the cake at room temperature for a few hours or overnight. This method helps maintain its texture and flavor.

Other Quick & Easy Desserts For You!

Chocolate Peanut Butter Banana Bites

Air Fryer Apple Cakes

Chocolate Cream Cups

Homemade Prussians

Chocolate Eclair Cake Squares

How to Store No-Measure Yogurt Cake

To store leftovers of the 7 jars cake, let it cool completely, then wrap it tightly in plastic wrap or place it in an airtight container. It can be stored at room temperature for up to 2-3 days.

How to Make No-Measure Yogurt Cake

Pour the plain yogurt into a large bowl, then wash the jar and dry it thoroughly with a sheet of kitchen paper.

Pour in two jars of granulated sugar to the yogurt.

Crack the eggs.

Beat the ingredients with an electric whisk until you obtain a light and frothy mixture.

At this point add the seed oil and the sifted flour and potato starch.

Add the baking powder.

Keep on mixing the batter with the electric whisk.

Then transfer the creamy mixture obtained into a 20-22 cm diameter cake tin, well buttered and floured. Bake in a hot oven at 360°F (180°C) for approximately 40 minutes.

Once the cooking time is up, take the cake out of the oven and let it cool completely.

Once the cake has cooled down, transfer it on a serving plate and decorate it with powdered sugar.

Enjoy!