Pandan Yogurt Cakes

Pandan Yogurt Cakes

close-up photo of a small pandan yogurt cake split in half

After my success with pandan cupcakes, I found a recipe for pandan yogurt cakes on Little Corner of Mine.  The recipe is even simpler to make than the pandan cupcakes I made, and a lot healthier since it uses yogurt and less oil and sugar.

photo of a small pandan cake on a cake split in half

The pandan yogurt cakes called for less pandan extract.  As a result, the outside of the cakes turned brown, though the inside were still a bright green.  A similar thing happens when I don’t use enough matcha powder.  Next time, I’ll add some more pandan extract to these so that the outside doesn’t turn brown.

photo of one pandan cake

The cakes came out really moist and light.  They tasted as good as the pandan cupcakes, and a bit more moist too.  And since these are healthier, I think I’ll use this recipe for pandan cakes from now on.

Pandan Yogurt Cakes


Pandan Yogurt Cakes

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: American
Servings: 12 mini cakes
These little cakes are made with Pandan which gives them a bright green color inside. Plus, they’re a little on the healthy side since they’re made with yogurt and not a lot of oil or sugar.
Print Recipe


  • 1 1/2 cup all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup plain yogurt
  • 1 cup sugar
  • 3 large eggs beaten
  • 2 1/2 tsp Pandan extract original recipe called for 1/2 tsp, but I don’t think it’s enough
  • 1/2 cup canola oil


  1. Preheat oven to 350’F. Place cupcake liners in a muffin pan.
  2. In a bowl, sift flour and baking powder. Add in salt & sugar. Stir to mix. Add in beaten eggs, yogurt, Pandan extract and oil. Stir until incorporated. Lastly, scoop the batter into each cupcake liner until 3/4 full.
  3. Bake for 35 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.


Recipe adapted from Little Corner of Mine