3-Ingredient Creamy Yogurt Cake

Prep Time: 10 minutes
Bake Time: 35–50 minutes
Chill Time: 1–2 hours
Total Time: About 2.5 hours (with chilling)
Yield: 6–8 slices
Skill Level: Beginner

Soft, velvety, and lightly tangy, this cake melts in your mouth and is made with just a few ingredients—no butter, flour, or complicated steps required.

Ingredients:

• 400 g (14 oz) sweetened or flavored yogurt (vanilla or fruit flavors work great)

• 4 large eggs

• 40 g (about 1/3 cup) cornstarch, sifted
  (Do not substitute with flour—it will change the texture.)

Note: If using unsweetened yogurt, consider adding 2–3 tablespoons of a sweetener such as honey, stevia, or sugar to taste.

‍ Step-by-Step Instructions

Step 1: Prepare the Batter

1. Combine Yogurt and Eggs:
   In a large mixing bowl, whisk together the 400 g of yogurt and 4 eggs.
   Use a hand whisk or electric mixer until the mixture is smooth, well blended, and slightly frothy.

2. Add Cornstarch:
   Sift 40 g of cornstarch over the bowl to prevent clumping.
   Gently fold or whisk it in until the mixture is silky and lump-free.

Step 2: Prepare the Pan

3. Preheat the Oven:
   Set your oven to 170°C (340°F).

4. Line the Pan:
   Use a 18–20 cm (7–8 inch) springform pan.

   • Lightly moisten the inside with water (this helps the paper stick).

   • Line with parchment paper, allowing some overhang for easy removal.

Step 3: Bake the Cake

5. Pour the Batter:
   Gently pour the mixture into the lined pan.
   Tap the pan lightly on the counter to release any air bubbles.

6. Bake:
   Place in the preheated oven and bake for 35–50 minutes, or until:

   • The top is lightly golden

   • The center is set but still slightly jiggly

   • A toothpick inserted comes out mostly clean

Tip: Ovens vary—begin checking at 35 minutes, and loosely tent with foil if it browns too quickly.

Step 4: Cool and Chill

7. Cool in Pan:
   Remove from oven and let it rest in the pan for 10 minutes.

8. Unmold Carefully:
   Use the parchment paper overhang to lift the cake out gently.
   Transfer to a wire rack and allow it to cool completely to room temperature.

9. Refrigerate:
   Once cooled, refrigerate for 1 to 2 hours before serving.
   This helps the texture set, becoming creamy and easy to slice.

Serving Suggestions

• Top It Off:

  • Fresh berries

  • A dusting of powdered sweetener

  • A drizzle of honey or fruit syrup

  • A dollop of whipped cream or Greek yogurt

• Serve Cold:
  This cake is best enjoyed chilled, which enhances its creamy texture and light flavor.

Tips & Variations

• Flavor Boosts:
  Add a splash of vanilla extract, lemon zest, or a pinch of cinnamon to the batter.

• Fresh Fruit Add-Ins:
  Fold in chopped berries, diced mango, or thinly sliced apples for texture and natural sweetness.

• Storage:
  Store in the fridge in an airtight container for 3–4 days.

• Freezing:
  Slice and freeze individual pieces. Wrap well and thaw in the fridge overnight before enjoying.

✅ Why You’ll Love This Cake

• Effortless Elegance: Looks and tastes gourmet with almost no prep.

• Healthier Dessert: No butter, no flour, and low in sugar if using sweetened yogurt.

• Crowd-Pleaser: Light, not overly sweet, and perfect for adults and kids alike.

Final Thoughts

This 3-ingredient yogurt cake is a beautiful example of how simplicity can result in extraordinary flavor and texture. Whether you serve it as a light dessert, an afternoon treat, or a no-fuss birthday cake, it’s sure to impress.