This creamy yogurt cake is the perfect minimalist dessert with just three simple ingredients. It’s smooth, light, airy, and naturally sweet, making it the ideal treat for any occasion when you want something easy yet indulgent. With no flour or refined sugar, it’s a light, healthy option that doesn’t sacrifice flavor. Plus, it’s incredibly simple to prepare—perfect for those moments when you crave a homemade dessert but don’t want to spend hours in the kitchen.
Ingredients
1 cup (245g) plain Greek yogurt
4 large eggs
1/4 cup (30g) cornstarch
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 350°F (175°C). Line a 7-inch round cake pan with parchment paper.
Separate the egg yolks and whites into two mixing bowls.
Add the Greek yogurt and cornstarch to the egg yolks and whisk until smooth and fully combined.
Using a hand mixer or stand mixer, beat the egg whites until stiff peaks form.
Gently fold the whipped egg whites into the yogurt mixture in three additions, using a spatula to keep the batter light and airy.
Pour the batter into the prepared pan and tap gently to remove air bubbles.
Bake for 30-35 minutes, or until the cake is set and lightly golden on top.
Let the cake cool completely in the pan before removing it. Chill it in the refrigerator if you prefer a firmer texture.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Servings: 6 servings
Storage/Reheating
This yogurt cake stores well in the refrigerator, making it a great make-ahead option. To store it, simply cover it tightly with plastic wrap or place it in an airtight container. It will stay fresh for about 3-4 days in the fridge.
If you want to enjoy it chilled, let it stay in the fridge for a firmer texture. If you’d like to serve it at room temperature, just leave it out for about 20-30 minutes before eating.
FAQs
Can I use a different type of yogurt for this cake?
Yes! While I use plain Greek yogurt for its thickness and richness, you can also use regular yogurt. Just make sure to drain off any excess liquid before mixing it with the other ingredients to avoid a watery batter.
Can I make this cake without eggs?
Unfortunately, eggs are essential for the structure and fluffiness of the cake, so I wouldn’t recommend trying to make this without them. However, if you’re looking for egg-free options, there are many other flourless cake recipes available that might suit your needs.
How do I know when the cake is done?
The cake is done when it’s lightly golden on top and has set firmly in the center. You can also test it by inserting a toothpick into the center—if it comes out clean or with just a few moist crumbs, it’s ready!
Can I freeze this cake?
Yes, this cake freezes well! If you have leftovers, let it cool completely, then wrap it tightly in plastic wrap or foil and freeze for up to 2 months. To enjoy, simply thaw it in the refrigerator overnight or at room temperature for a few hours.
Is this cake suitable for a low-calorie or low-sugar diet?
Yes, this cake is a great choice for a low-calorie and low-sugar diet! With only 115 kcal per serving, it’s naturally sweetened by the yogurt without any added sugars. It’s also gluten-free, making it a great option for those with dietary restrictions.
Conclusion
This 3-ingredient creamy yogurt cake is a dessert I turn to when I need something light, easy, and satisfying. It’s perfect for those who prefer a healthier option but still crave a delicious treat. With its light, fluffy texture and subtle sweetness, it’s a dessert that everyone can enjoy—whether you’re serving it at a special event or just having a casual snack. The best part? It only takes a few simple ingredients and a little time to make!
Recipe:
Print
3-Ingredient Creamy Yogurt Cake
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This creamy yogurt cake is a light and airy dessert made with only three ingredients: Greek yogurt, eggs, and cornstarch. It’s naturally sweetened, gluten-free, and a healthier alternative to traditional cakes.
Ingredients
1 cup (245g) plain Greek yogurt
4 large eggs
1/4 cup (30g) cornstarch
Instructions
- Preheat your oven to 350°F (175°C). Line a 7-inch round cake pan with parchment paper.
- Separate the egg yolks and whites into two mixing bowls.
- Add the Greek yogurt and cornstarch to the egg yolks and whisk until smooth and fully combined.
- Using a hand mixer or stand mixer, beat the egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the yogurt mixture in three additions, using a spatula to keep the batter light and airy.
- Pour the batter into the prepared pan and tap gently to remove air bubbles.
- Bake for 30-35 minutes, or until the cake is set and lightly golden on top.
- Let the cake cool completely in the pan before removing it. Chill it in the refrigerator if you prefer a firmer texture.
Notes
This cake can be stored in the refrigerator for 3-4 days.
To enjoy a firmer texture, chill it in the fridge before serving.
If you’d like to serve it at room temperature, let it sit out for 20-30 minutes before eating.
You can substitute plain yogurt for Greek yogurt, but make sure to drain any excess liquid from regular yogurt.
This cake can also be frozen for up to 2 months. Wrap it tightly and thaw in the refrigerator or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 115 kcal
- Sugar: 6g
- Sodium: 35mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 70mg
