When dessert is calling but time and effort are limited, this 3-Ingredient Creamy Yogurt Cake is your sweet solution. Light as a cloud, gently sweet, and beautifully creamy, this cake uses just three basic ingredients you probably already have on hand — no flour, no oil, no baking soda required.
Whether you’re craving a quick snack cake, a low-fuss dessert for guests, or something refreshing to enjoy with coffee or tea, this yogurt cake delivers in both taste and texture. It’s subtly tangy, melt-in-your-mouth soft, and naturally protein-packed from the yogurt and eggs.
🛒 Ingredients
- 1 ¾ cups (400g) plain or vanilla yogurt (Greek or regular)
- 4 large eggs
- ¼ cup (30g) cornstarch (or 3 tablespoons all-purpose flour if preferred)
Optional Add-ins:
- 2 tablespoons sugar or honey (for sweetness)
- 1 teaspoon vanilla extract
- Zest of 1 lemon (for brightness)
- Powdered sugar or berries, for serving
👩🍳 Instructions
1. Preheat and prepare
Preheat oven to 350°F (175°C). Line a 7- or 8-inch round cake pan with parchment paper and lightly grease the sides.
2. Mix the batter
In a large bowl, whisk together the yogurt and eggs until smooth. Sift in the cornstarch (or flour) and whisk until fully combined. Add sugar or flavorings if using.
3. Bake
Pour the batter into the prepared pan. Tap gently to release air bubbles. Bake for 30–35 minutes, or until the center is set and the top is lightly golden.
4. Cool completely
Let the cake cool in the pan for 10 minutes, then remove and let cool fully on a wire rack. The cake will slightly deflate — this is normal and gives it a cheesecake-like texture.
5. Serve
Dust with powdered sugar, top with fresh berries or a dollop of whipped cream, or enjoy it plain!
🍽 Nutrition Info (per slice – serves 6)
- Calories: 110
- Protein: 7g
- Carbs: 9g
- Fat: 5g
- Sugar: 4g (varies with yogurt used)
- Fiber: 0g
Nutrition may vary depending on yogurt type and add-ins.
✅ Tips & Variations
- Flavor twist: Try with strawberry, lemon, or coconut yogurt.
- Add crunch: Top with slivered almonds before baking.
- Gluten-free: Stick with cornstarch to keep it gluten-free.
- Want it sweeter? Add a drizzle of maple syrup or fruit compote on top.
- Mini version: Bake in muffin tins (reduce time to 18–22 minutes).
🍴 Serving Suggestions
- Pair with tea or espresso for an afternoon treat
- Serve with Greek honey and walnuts for a Mediterranean vibe
- Top with fruit preserves for a quick brunch centerpiece
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