Description
This 3-Ingredient Yogurt Cake is a wonderfully simple dessert that transforms just a handful of ingredients into a soft, creamy, and lightly sweet treat. Made with Greek yogurt, eggs, and cornstarch, this cake has a delicate texture somewhere between a fluffy sponge cake and a light cheesecake. Perfect for beginner bakers, meal prep, brunch spreads, or a healthier dessert option, this easy yogurt cake is proof that less really can be more.
Ingredients
Scale
Cake Ingredients:
- 1½ cups vanilla Greek yogurt
- 4 large eggs
- 4 tablespoons cornstarch
Optional Toppings:
- Honey
- Powdered sugar
- Fresh berries
- Lemon zest
- Extra Greek yogurt
Instructions
- Preheat the Oven
- Preheat oven to 350°F (175°C).
- Line a loaf pan or small baking dish with parchment paper and lightly grease it.
- Beat the Eggs
- In a large mixing bowl, beat the eggs until light, airy, and slightly frothy.
- This helps create a lighter texture since the recipe contains no baking powder.
- Mix the Batter
- Add the vanilla Greek yogurt and cornstarch to the eggs.
- Mix until completely smooth and no lumps of cornstarch remain.
- Transfer to Pan
- Pour the batter into the prepared pan.
- Smooth the top with a spatula if needed.
- Bake
- Bake for 40–50 minutes, or until the center is mostly set with a slight jiggle.
- Cool Completely
- Allow the cake to cool completely in the pan.
- For a firmer, cheesecake-like texture, refrigerate for at least 1–2 hours before serving.
- Serve
- Slice and serve plain or with your favorite toppings.
Notes
Pro Tips:
- Use full-fat Greek yogurt for the richest texture and flavor.
- Beat the eggs well to incorporate air and create a lighter cake.
- Allow the cake to cool completely before slicing to prevent crumbling.
- Chilling overnight creates a denser texture similar to a light cheesecake.
Easy Variations:
- Lemon Yogurt Cake: Add 1 teaspoon lemon zest to the batter.
- Plain Yogurt Version: Use plain Greek yogurt and sweeten with honey after baking.
- Berry Yogurt Cake: Fold in a handful of fresh blueberries before baking.
- Cheesecake Style: Chill thoroughly and serve with berry compote.
- Vanilla Bean Version: Add a pinch of vanilla bean paste for deeper flavor.
Storage:
- Store covered in the refrigerator for up to 5 days.
- Serve chilled or allow to sit at room temperature for 15 minutes before serving.
- Not recommended for freezing, as texture may change after thawing.
Serving Suggestions:
Serve with fresh strawberries, raspberries, blueberries, or a drizzle of honey. Pair with coffee, tea, or a fruit salad for a light dessert or elegant brunch option.
- Prep Time: 10 minutes
- Cook Time: 40–50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 110
- Sugar: 4–6g
- Fat: 4g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 7g
Keywords: 3 Ingredient Yogurt Cake