If you’re short on time but still craving a light and luscious dessert, this 3-Ingredient Creamy Yogurt Cake is your answer. With just yogurt, eggs, and a bit of starch, you’ll have a melt-in-your-mouth cake that’s fluffy, tangy, and naturally gluten-free. It’s perfect as a wholesome treat, breakfast slice, or guilt-free snack any time of day.
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Why You’ll Love This Recipe
Only 3 Ingredients – No flour, no oil, no sugar needed.
Naturally Gluten-Free – Great for special diets.
Light & Creamy – Like a cross between cheesecake and sponge cake.
No Mixer Required – Just a bowl and a whisk.
Customizable – Add your favorite toppings or mix-ins.
Ingredients You’ll Need
- 1 cup (250g) plain Greek yogurt (full-fat preferred)
- 4 large eggs
- 3 tbsp cornstarch (or potato starch)
Optional Toppings (not included in base recipe):
- Honey or maple syrup (for serving)
- Fresh berries or fruit
- Powdered sugar
- Lemon zest or vanilla extract (for flavor boost)
Tools You’ll Need
- Mixing bowl
- Whisk or spoon
- 6–7 inch round cake pan or springform pan
- Parchment paper
- Sieve (optional, for dusting powdered sugar)
Step-by-Step Instructions
Step 1: Prep the Pan
- Preheat your oven to 340°F (170°C).
- Line a 6–7 inch round pan with parchment paper on the bottom and sides. Grease lightly if needed.
Step 2: Make the Batter
3. In a large bowl, whisk together the eggs until lightly frothy.
4. Add the Greek yogurt and mix until fully combined.
5. Sift in the cornstarch and whisk until smooth and lump-free.
Step 3: Bake the Cake
6. Pour the batter into your prepared pan.
7. Tap gently on the counter to remove air bubbles.
8. Bake for 35–40 minutes, or until the top is lightly golden and a toothpick comes out clean.
9. Turn off the oven, open the door slightly, and let the cake cool inside for 15 minutes to prevent cracks.
Step 4: Chill & Serve
10. Once cool, refrigerate for at least 1 hour for the best texture.
11. Serve chilled or at room temperature with your favorite toppings.
Tips for a Perfect Yogurt Cake
Use Full-Fat Yogurt – Adds creaminess and structure.
Don’t Overmix – Stir gently to keep the cake light.
Sift the Starch – Prevents lumps in the batter.
Chill Before Serving – Enhances texture and flavor.
Add Flavor – Try vanilla, lemon zest, or a touch of cinnamon.
Serving Suggestions
With Fresh Berries – Raspberries, blueberries, or sliced strawberries.
Drizzled with Honey – For natural sweetness.
As Breakfast – Paired with coffee or tea.
With a Dollop of Yogurt – Double the creaminess.
With Fruit Compote – Warm apple or berry sauce makes it cozy.
How to Store & Freeze
Store:
Refrigerate in an airtight container for up to 4 days.
Freeze:
Wrap tightly and freeze slices for up to 1 month. Thaw in the fridge overnight.
Reheat:
No reheating needed—this cake is best served chilled or room temperature.
Frequently Asked Questions
1. Can I use non-Greek yogurt?
Yes, but strain it first to remove excess liquid for best results.
2. What if I don’t have cornstarch?
You can substitute with potato starch or arrowroot powder.
3. Is this cake sweet?
Not overly—it’s lightly tangy. Add honey or syrup for extra sweetness.
4. Can I flavor the cake?
Absolutely! Add vanilla extract, lemon zest, or spices to the batter.
Final Thoughts
This 3-Ingredient Creamy Yogurt Cake is proof that simple really can be spectacular. With minimal effort and just three basic ingredients, you’ll have a dessert that feels indulgent but is secretly healthy and light. Whether you’re a beginner baker or just short on time, this cake is a guaranteed win.
Try it today, top it your way, and don’t forget to share your creations—I’d love to see how you personalize your yogurt cake!
Preparation Time: 5 minutes
Cooking Time: 40 minutes
Cuisine: International – Light Dessert
Nutritional Information (Per Slice, 6 slices):
Calories: 120 | Protein: 7g | Carbohydrates: 7g | Fat: 7g | Fiber: 0g | Sugar: 2g | Sodium: 60mg
3-Ingredient Creamy Yogurt Cake
- Total Time: 45 minutes
Description
If you’re short on time but still craving a light and luscious dessert, this 3-Ingredient Creamy Yogurt Cake is your answer. With just yogurt, eggs, and a bit of starch, you’ll have a melt-in-your-mouth cake that’s fluffy, tangy, and naturally gluten-free. It’s perfect as a wholesome treat, breakfast slice, or guilt-free snack any time of day.
Looking for more effortless and healthy desserts? Subscribe now and get simple recipes delivered straight to your inbox!
Ingredients
-
1 cup (250g) plain Greek yogurt (full-fat preferred)
-
4 large eggs
-
3 tbsp cornstarch (or potato starch)
Optional Toppings (not included in base recipe):
-
Honey or maple syrup (for serving)
-
Fresh berries or fruit
-
Powdered sugar
-
Lemon zest or vanilla extract (for flavor boost)
Instructions
Step 1: Prep the Pan
-
Preheat your oven to 340°F (170°C).
-
Line a 6–7 inch round pan with parchment paper on the bottom and sides. Grease lightly if needed.
Step 2: Make the Batter
3. In a large bowl, whisk together the eggs until lightly frothy.
4. Add the Greek yogurt and mix until fully combined.
5. Sift in the cornstarch and whisk until smooth and lump-free.
Step 3: Bake the Cake
6. Pour the batter into your prepared pan.
7. Tap gently on the counter to remove air bubbles.
8. Bake for 35–40 minutes, or until the top is lightly golden and a toothpick comes out clean.
9. Turn off the oven, open the door slightly, and let the cake cool inside for 15 minutes to prevent cracks.
Step 4: Chill & Serve
10. Once cool, refrigerate for at least 1 hour for the best texture.
11. Serve chilled or at room temperature with your favorite toppings.
Notes
Use Full-Fat Yogurt – Adds creaminess and structure.
Don’t Overmix – Stir gently to keep the cake light.
Sift the Starch – Prevents lumps in the batter.
Chill Before Serving – Enhances texture and flavor.
Add Flavor – Try vanilla, lemon zest, or a touch of cinnamon.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Cuisine: International – Light Dessert
