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Indulge in the simplicity of this 3 Ingredient Creamy Yogurt Cake—a delightful treat that’s as easy to make as it is delicious. With just a few ingredients, you can whip up a moist, creamy cake that’s perfect for any occasion.
I first discovered this recipe during a busy week when I craved something sweet but didn’t have the time or energy for a complicated dessert. This 3 Ingredient Creamy Yogurt Cake became my go-to, and now it’s a staple in my kitchen. Its simplicity and versatility make it a favorite among friends and family.
Get ready to cook up a storm with this effortless recipe!
What to Expect
- Time: Approximately 25 minutes (air fryer) or 75 minutes (oven)
- Difficulty: Easy
Before You Begin
Before you start, ensure all your ingredients are at room temperature. This helps in achieving a smooth batter. Also, prepare your cake pan by lining it with parchment paper for easy removal.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Nonfat vanilla Greek yogurt | 1 2/3 cups (400 g) |
| Large eggs | 4 |
| Cornstarch | 4 tbsp (32 g) |
Step-by-Step Guide
- Spray the interior of a 6-inch round cake pan with cooking spray and line it with a single large sheet of parchment paper. Press and crease the parchment paper so it sticks to the interior of the pan.
- In a large mixing bowl, combine the yogurt and eggs. Whisk until the eggs are thoroughly combined.
- Add the cornstarch to the bowl and whisk until the batter is smooth.
- Pour the batter into the prepared baking 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, and the surface should have a caramelized appearance.
- To cook in the oven: Preheat the oven to 350°F (177°C) and bake for about 70-75 minutes or until the cake is puffed up and the surface is caramelized.
- Let the cake cool at room temperature for about 30 minutes, then place it in the fridge for at least 2 hours before serving.
- Remove the cake from the fridge about 15-30 minutes before serving so it can come back to room temperature. If desired, drizzle with honey or another sweetener when serving.
Pointers for Perfection & How to Store
For a sweeter cake, you can add about 1/4 cup of granular sugar to the batter. This 3 Ingredient Creamy Yogurt Cake can be stored in the fridge for up to 3 days. Make sure to cover it well to keep it fresh.
If you’re looking for more delicious recipes, check out this Gluten Free Cinnamon Coffee Cake Recipe.
3 Ingredient Creamy Yogurt Cake
- Total Time: 50
- Yield: 8 slices 1x
- Diet: Gluten Free
Description
This 3-Ingredient Creamy Yogurt Cake is a viral sensation for a reason. It is incredibly soft, custard-like, and melts in your mouth, resembling a crustless cheesecake. Naturally gluten-free and oil-free, it requires only sweetened yogurt, eggs, and cornstarch. It’s the perfect light dessert that feels indulgent but is surprisingly healthy.
Ingredients
1 ⅔ cups (400g) sweetened vanilla Greek yogurt (see notes if using plain)
4 large eggs
4 tablespoons (approx. 40g) cornstarch (cornflour), sifted
Instructions
1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a 6-inch (15cm) round cake pan with parchment paper. Ensure the paper comes up the sides, as the cake will rise slightly before settling.
2. Mix Wet Ingredients: In a large mixing bowl, whisk the sweetened yogurt and eggs together until the mixture is completely smooth and creamy.
3. Add Cornstarch: Sift the cornstarch directly into the bowl to prevent lumps. Whisk vigorously until fully incorporated and the batter is silky.
4. Bake: Pour the batter into the prepared cake pan. Tap the pan gently on the counter to release any large air bubbles. Bake for 35–50 minutes. The top should be golden brown and the center should be set (it may still jiggle slightly like Jello).
5. Cool & Chill: Remove from the oven. The cake will deflate slightly as it cools—this is normal. Let it cool completely at room temperature, then refrigerate for at least 2 hours (or overnight) before serving. Chilling is essential for the creamy texture.
Notes
Yogurt Choice: Sweetened vanilla yogurt works best for flavor. If you use plain unsweetened yogurt, you must add about ¼ to ⅓ cup of sugar, honey, or sweetener to the batter.
Pan Size: A small 6-inch pan is ideal to get a nice height. If using a larger pan (8-inch), the cake will be thinner and bake faster (check around 30 minutes).
Texture: This is not a fluffy sponge cake; it is a custard cake similar to a flan or crustless cheesecake.
Storage: Keep leftovers refrigerated. It tastes even better the next day.
- Prep Time: 5
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 95
- Sugar: 8
- Sodium: 40
- Fat: 3
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 0
- Protein: 6
- Cholesterol: 90
Your Burning Questions Answered!
- Can I use a different type of yogurt?
- Yes, you can use any type of yogurt, but nonfat vanilla Greek yogurt is recommended for the best texture and flavor.
- Can I make this cake without an air fryer?
- Absolutely! You can bake it in the oven as described in the instructions.
How can I make this cake sweeter?
You can add about 1/4 cup of granular sugar to the batter or drizzle honey on top before serving.
Dig In & Enjoy!
This 3 Ingredient Creamy Yogurt Cake is a testament to the beauty of simplicity in baking. With minimal ingredients and effort, you can create a delightful treat that’s perfect for any occasion. Enjoy every bite!
For more delicious ideas, follow me on Pinterest.