This 3-Ingredient Creamy Yogurt Cake is unbelievably soft, light, and custard-like. It melts in your mouth with a gentle tang from yogurt and a smooth, creamy texture that feels indulgent despite its simplicity. With no flour, no butter, and no oil, this cake is naturally light and perfect for anyone looking for a healthier dessert or a quick sweet treat using minimal ingredients.
It’s ideal for breakfast, snack time, or a light dessert after dinner.
Servings & Timing
Yield: 6–8 slices
Prep Time: 10 minutes
Bake Time: 45–50 minutes
Cooling Time: 30 minutes
Total Time: About 1 hour 30 minutes
Ingredients List
- 1½ cups plain Greek yogurt (full-fat recommended for best texture)
- 4 large eggs
- â…“ cup cornstarch
Instructions
Step 1: Preheat the Oven
Preheat your oven to 320°F (160°C). Line an 8-inch round cake pan with parchment paper on the bottom and lightly grease the sides.
Step 2: Mix the Batter
In a large bowl, add the Greek yogurt and eggs. Whisk until completely smooth and creamy with no lumps.
Add the cornstarch and whisk again until fully incorporated. The batter should be silky and pourable.
Step 3: Pour into Pan
Pour the batter into the prepared cake pan. Tap the pan gently on the counter to release any air bubbles.
Step 4: Bake
Bake for 45–50 minutes, or until the center is just set and the top is lightly golden.
The cake should jiggle slightly in the center — this ensures a creamy interior.
Step 5: Cool
Turn off the oven and leave the cake inside with the door slightly open for 10 minutes to prevent cracking.
Remove and cool completely at room temperature, then refrigerate for at least 1 hour before slicing for best texture.
Additional Notes
- Do not overbake — the cake firms as it cools.
- Full-fat yogurt gives the creamiest result.
- Chill before slicing for clean cuts.
Dietary Info (Approximate per slice, based on 8 slices)
- Calories: 110
- Fat: 3g
- Carbohydrates: 8g
- Sugar: 4g
- Protein: 8g
Gluten-free, low-fat, flourless.
Step-by-Step Cooking Guide
Step 1: Preheat oven and prepare pan
Step 2: Whisk yogurt and eggs
Step 3: Add cornstarch and mix
Step 4: Bake until lightly set
Step 5: Cool and chill before serving
Ingredient Details & Substitutions
Greek Yogurt
- Full-fat gives best creaminess
- Low-fat works but is slightly firmer
Eggs
- Provide structure and lift
- Use room-temperature eggs for smoother batter
Cornstarch
- Essential for setting the cake
- Arrowroot starch can be substituted
Recipe Variations & Serving Suggestions
Vanilla Yogurt Cake
- Add 1 teaspoon vanilla extract
Lemon Yogurt Cake
- Add 1 tablespoon lemon juice + zest
Sweetened Version
- Add 2–3 tablespoons honey or sugar substitute
Serving Ideas
- Dust with powdered sweetener
- Serve with berries
- Add a spoon of whipped cream or yogurt
Storage & Make-Ahead
Refrigerator
- Store covered up to 4 days
Freezer
- Not recommended (texture changes)
FAQs
Q: Why is my cake jiggly?
A: That’s normal — it firms as it cools and chills.
Q: Can I use flavored yogurt?
A: Yes, but reduce sweetness if needed.
Q: Can I make this dairy-free?
A: Use thick dairy-free yogurt, texture may vary.
Optional Personal Story
This cake is one of those recipes that feels almost too simple to be true. Three ingredients, one bowl, and the result is a soft, creamy dessert that tastes far richer than it looks. It’s perfect for days when you want something sweet without effort.
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