Cakes don't always need to be sweet, they can be savory!
The current Savory Cake recipe is very easy, very tasty and with rich, thick texture. It is perfect for breakfast and full of delicious cheeses.
Looking for a bread that is fluffier? You may be interested in the Cheese and Olive Muffins or the Ham and Cheese Bread Rolls.
This recipe has been updated in 2025 for a richer experience and easier preparation.
Why is this Savory Cake so good
- It is easy to make recipe: just mix the ingredients adding them consecutively in one large bowl.
- It is perfect for breakfast or afternoon snack and won't cause a sugar rush
- It is vegetarian and full of tasty cheese
- You can make cheese and spices variations and make the cake different every time
What ingredients you need
- Cream Cheese: can be substituted for any crumbled white cheese or ricotta
- Grated yellow cheese: Gouda, Cheddar, Gruyere, Emmental or any other you like
- Eggs
- Olive oil or other preferred vegetable oil
- Greek yogurt
- All purpose flour
- Baking powder + salt
- Mixed Spices: I like Italian spices but any kind you prefer is good
The complete ingredient list with quantities is below the post, in the recipe card.
Preparation
To prepare this cake first beat the eggs with a mixer at a high speed and then consecutively add all wet ingredients.
At the end using a rubber spatula add the dry ingredients and the spices, mixed together, and the grated cheese.
Bake for about 50 minutes at 350℉/ 180℃ until a wooden skewer inserted in the centre comes out clean.
Serving and storing
This cake is best served warm.
Keep the leftovers in airtight containers or covered with plastic wrap in the fridge. Reheat them slightly before serving.
The Cheesy Savory Cake freezes well in airtight containers for up to 2 months.
Other savory recipes to try
- Sesame filo pie
- No Yeast Focaccia
- Easy Cheese Bread (Tutmanik)
- Fluffy Einkorn Dinner Rolls
- Spinach and Leeks Filo Pie
📝 Recipe
Savory Cake
Ingredients
- 2 cups/ 240 g all purpose flour
- 1,5 teaspoons baking powder
- 5.2 oz/ 150 g yellow cheese, grated
- 7 oz/ 200 g cream cheese
- 2 eggs
- 1 cup/ 240 g greek yogurt
- 1 teaspoon salt
- ¼ cup/ 60 ml vegetable oil
- 1 tsp Italian seasoning, or other spices
Instructions
- Preheat the oven to 350℉/ 180℃. Grease and flour very well a bread or a bundt pan.
- In a medium bowl combine all purpose flour, baking powder, Italian seasoning and salt. Stir to blend and set aside.
- In a large mixing bowl beat the eggs with the mixer on a high speed for 5 minutes. Add the oil and beat again just for about a minute.
- Add the greek yogurt and the cream cheese and beat at a lower speed until smooth.
- Using a rubber spatula gradually add the flour mixture, folding gently until absorbed.
- At the end fold the grated yellow cheese.
- Transfer the batter into the prepared pan. Bake for 45-55 minutes or until a toothpick inserted in the centre comes out with just a few crumbs. Let the cake cool 20-30 minutes before serving.
Notes
- Store the cake for up to 4 days in the fridge covered with plastic wrap or in airtight containers.
- You can also freeze it for up to 2 months.
- Instead of Italian seasoning you can just mix together dried rosemary, oregano, basil, sage and thyme. Or simply add any of them separately or together, depending on your taste.
Comments
No Comments