The Baker's Hotline

February 12, 2017 at 2:35pm

We haven't tried it with this recipe, Dc, but we have done some testing with this rule of thumb in other cake recipes. We've found that a 25% replacement works well in most cake recipes (works best using full fat yogurt), but the texture of the cake can be slightly more dry as a result. If you give it a shot, let us know how it turns out. Good luck! Kye@KAF
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