This luscious, Creamy 3-Ingredient Yogurt Cake is incredibly simple yet surprisingly rich, made without flour, butter, or oil. With just three wholesome ingredients, it offers a moist, tender crumb and a subtly tangy flavor that makes it perfect for a light dessert or snack.
Ingredients
2 cups plain Greek yogurt (full-fat or strained for best texture)
1 cup sugar (can substitute with coconut sugar or maple syrup)
3 large eggs
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch round cake pan or line it with parchment paper.
In a large mixing bowl, whisk together the eggs and sugar until the mixture becomes pale and slightly fluffy.
Add the Greek yogurt and gently fold it into the egg-sugar mixture until fully combined and smooth.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 35-40 minutes, or until the cake is set in the center and a toothpick inserted comes out clean.
Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing.
Optional: Dust with powdered sugar or serve with fresh berries for an extra touch.
Servings and timing
This recipe makes about 8 servings. It takes roughly 10 minutes to prepare and 40 minutes to bake, so the total time from start to finish is around 50 minutes.
Variations
I sometimes switch up the sugar by using coconut sugar or maple syrup for a different flavor profile. Adding a teaspoon of vanilla extract or a sprinkle of cinnamon can also give the cake a nice twist. If I want to make it a bit more festive, I’ll fold in some fresh berries or lemon zest to the batter before baking. For a dairy-free version, using a plant-based yogurt alternative could work, though the texture might vary slightly.
Storage/reheating
I usually store this cake in an airtight container in the fridge for up to 3 days. It keeps its moist texture really well. To reheat, I gently warm slices in the microwave for about 15-20 seconds or enjoy it chilled. It also freezes well—wrapped tightly, it can last for up to a month in the freezer. When ready to eat, I thaw it overnight in the fridge.
FAQs
Can I use flavored yogurt instead of plain Greek yogurt?
I recommend sticking to plain Greek yogurt for the best texture and flavor balance, but you can try flavored versions if you want a different taste. Just be mindful of added sugars.
Is it possible to make this cake vegan?
This recipe relies on eggs and Greek yogurt for structure, so it’s tricky to make vegan without changing the texture significantly. However, experimenting with flax eggs and plant-based yogurt might work for some.
Can I use non-Greek yogurt?
You can use regular yogurt, but the cake may be less dense and creamy because Greek yogurt is thicker and strained, which helps create the right texture.
How do I know when the cake is done?
The cake is done when the top is set and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
Can I add flour or other ingredients to this recipe?
I love this cake because it’s flourless and so simple, but you could experiment by adding a small amount of flour or almond flour for a different texture. Just keep in mind it might alter the moistness and rise.
Conclusion
This creamy 3-ingredient yogurt cake is one of my favorite go-to recipes when I want a simple, wholesome dessert without fuss. Its tender crumb, subtle tang, and easy preparation make it a reliable crowd-pleaser. Whether I serve it plain, dusted with powdered sugar, or alongside fresh fruit, it always hits the spot. I highly recommend giving it a try when you want something light yet satisfying.
Recipe:
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Creamy 3-Ingredient Yogurt Cake
- Total Time: 50 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A luscious, creamy yogurt cake made with just three wholesome ingredients, flourless and free of added fats, offering a moist, tender crumb and subtle tangy flavor.
Ingredients
2 cups plain Greek yogurt (full-fat or strained for best texture)
1 cup sugar (can substitute with coconut sugar or maple syrup)
3 large eggs
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, whisk together the eggs and sugar until the mixture becomes pale and slightly fluffy.
- Add the Greek yogurt and gently fold it into the egg-sugar mixture until fully combined and smooth.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 35-40 minutes, or until the cake is set in the center and a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing.
- Optional: Dust with powdered sugar or serve with fresh berries for an extra touch.
Notes
Substitute sugar with coconut sugar or maple syrup for a different flavor.
Add vanilla extract or cinnamon for a flavor twist.
Fold in fresh berries or lemon zest before baking for variation.
Store in an airtight container in the fridge up to 3 days.
Freeze wrapped tightly for up to a month; thaw overnight in the fridge before serving.
Reheat slices gently in the microwave for 15-20 seconds or enjoy chilled.
Use plain Greek yogurt for best texture; regular yogurt may yield a less dense cake.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: General
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 180
- Sugar: 20g
- Sodium: 45mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 110mg
