Name: 3 Ingredient Creamy Yogurt Cake
Prep time: 5 min
Cook time: PT-486870H25M45S
Total time: 28 min
Cuisine: Greek
Ingredients: 1 2/3 cups (400g) nonfat vanilla Greek yogurt; 4 large eggs; 4 tablespoons (32g) cornstarch

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This 3 Ingredient Creamy Yogurt Cake is a simple, light, and delicious dessert made with just three ingredients—Greek yogurt, eggs, and cornstarch. The result is a smooth, creamy cake with a delicate texture that’s perfect for a light snack or a sweet treat after dinner. Easy to make and incredibly satisfying, this cake is the perfect way to enjoy a healthier dessert without much effort.

Why You’ll Love This Recipe

This creamy yogurt cake is perfect for anyone looking for a low-effort dessert that still feels indulgent. The tangy Greek yogurt adds a unique depth of flavor, while the eggs and cornstarch create a smooth, soft, and slightly spongy texture. Whether you bake it in the oven or cook it in the air fryer, it’s a quick and versatile treat that’s bound to impress. Plus, it’s naturally light, with only 120 calories per slice, making it a guilt-free option for those with a sweet tooth. 3 Ingredient Creamy Yogurt Cake

Ingredients

1 2/3 cups (400g) nonfat vanilla Greek yogurt
4 large eggs
4 tablespoons (32g) cornstarch

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Spray the interior of a 6-inch round cake pan with cooking spray, then line it with a large sheet of parchment paper so that it covers the pan and comes slightly above the edges. Press and crease the paper to fit, creating a rustic, uneven look.
In a large mixing bowl, whisk the yogurt and eggs together until fully combined. If adding sugar, incorporate it now. Stir in the cornstarch and whisk until the batter is smooth.
Pour the batter into the prepared cake pan.
To cook in the air fryer: Preheat the air fryer to 320°F (160°C) and bake for about 20-23 minutes. The cake should be puffed up, with no liquid or jiggly batter, and the surface should have a caramelized appearance.
To cook in the oven: Preheat the oven to 350°F (177°C) and bake for 70-75 minutes, or until the cake is puffed up, no longer jiggly, and has a caramelized surface.
When the cake comes out, it will begin to deflate slightly but shouldn’t shrink too much. Let it cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours before serving.
For best results, refrigerate overnight. Before serving, remove the cake from the fridge about 15-30 minutes to bring it to room temperature. Optionally, drizzle with honey or your preferred sweetener.

Servings and timing

Servings: 8 slices
Prep Time: 5 minutes
Cooking Time: 23 minutes (air fryer) or 70-75 minutes (oven)
Total Time: 28 minutes (air fryer) or 2 hours and 30 minutes (oven, including cooling)

Variations

Add sweetness: If you want a sweeter cake, add sugar or a sweetener of your choice when mixing the yogurt and eggs.
Flavor it: Enhance the flavor by adding a splash of vanilla extract or lemon zest for an extra burst of freshness.
Toppings: Top the cake with fresh berries, whipped cream, or a drizzle of honey for added flavor and texture.
Make it dairy-free: Use dairy-free yogurt to make the cake suitable for those avoiding dairy.

Storage/reheating

Storage: Store the cake in an airtight container in the refrigerator for up to 4 days. It’s best enjoyed chilled.
Reheating: To serve, bring the cake to room temperature for 15-30 minutes before eating. It’s best enjoyed fresh from the fridge, but you can also reheat it gently in the microwave for 10-15 seconds if you prefer it warm.

FAQs

Can I make this cake without parchment paper?

Yes, you can skip the parchment paper, but the cake might be a bit harder to remove from the pan. Just be sure to grease the pan well to help with the release.

Can I use a larger cake pan?

Yes, you can use a larger cake pan, but be aware that the baking time will vary. A larger pan will cause the batter to spread thinner, so reduce the baking time accordingly.

Can I add sugar to the batter?

Yes, you can add sugar, honey, or another sweetener to taste. A couple of tablespoons of sugar will make the cake sweeter without altering its texture.

Can I use flavored yogurt instead of vanilla?

Yes, you can use any flavored Greek yogurt, but keep in mind that the flavor will affect the final taste of the cake. Fruit-flavored yogurt can add an interesting twist!

Can I bake this in a different type of pan?

Yes, you can use other cake pans, but the cooking time may need to be adjusted. Just make sure the pan is deep enough to allow the cake to rise and bake evenly.

How do I know when the cake is done?

The cake is done when it has puffed up and the surface is caramelized. It should no longer jiggle, and a toothpick inserted into the center should come out clean or with a few moist crumbs.

Can I freeze this cake?

Yes, this cake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and store it in a freezer-safe container. Thaw it overnight in the fridge before serving.

How can I make this cake more decadent?

For a richer flavor, you can incorporate melted butter or use full-fat Greek yogurt instead of nonfat yogurt.

Can I make this cake without eggs?

Eggs are essential for the structure of this cake. While you could experiment with egg substitutes, it may change the texture of the cake significantly.

Conclusion

This 3 Ingredient Creamy Yogurt Cake is the perfect dessert for anyone looking for a quick, healthy treat that doesn’t compromise on flavor. With just three ingredients, it’s incredibly easy to prepare and offers a delicate, smooth texture that’s sure to satisfy your sweet cravings. Whether you enjoy it plain or top it with a drizzle of honey, this cake is a simple yet indulgent option that everyone will love.