3 Ingredient Yogurt Cake

Light, jiggly, and beautifully simple — this 3 Ingredient Yogurt Cake is the kind of dessert that surprises you with how delicious it is for how little it asks. No flour, no oil, no complicated steps — just creamy yogurt, eggs, and a bit of cornstarch coming together in a melt-in-your-mouth texture that’s somewhere between cheesecake and soufflé. If you’re looking for an easy sweet fix with minimal fuss, trust me, this is the one.

Behind the Recipe

This cake was born out of one of those “what can I make with what I have” moments. I had some yogurt, eggs, and a little cornstarch — not much else. I whisked them together, poured it into a pan, and crossed my fingers. What came out of the oven was soft, gently golden, and surprisingly addictive. It’s now one of my favorite last-minute desserts when I want something homemade without spending hours in the kitchen.

Recipe Origin or Trivia

This style of yogurt cake has taken over social media as a clever minimalist bake. Inspired by Japanese-style cheesecake and custard-based desserts, the texture is light and airy, with a subtle sweetness that lets the yogurt flavor shine. It’s a cousin to other viral three-ingredient cakes and proves that sometimes, less really is more — especially when you’re baking with heart and a little creativity.

Why You’ll Love 3 Ingredient Yogurt Cake

You don’t need to be a baker to fall in love with this cake. It’s practically effortless and endlessly versatile.

Versatile: Works for dessert, breakfast, or a light snack.

Budget-Friendly: Uses pantry and fridge basics.

Quick and Easy: Just mix, pour, and bake.

Customizable: Add extracts, citrus zest, or a dusting of sugar on top.

Crowd-Pleasing: Light enough to win over anyone — even after a big meal.

Make-Ahead Friendly: Keeps well in the fridge for several days.

Great for Leftovers: Even better the next day after chilling.

Chef’s Pro Tips for Perfect Results

Simple doesn’t mean boring — here’s how to make your yogurt cake truly sing:

• Use room temperature eggs: They whip up better and blend more smoothly.
• Line your baking dish: Parchment makes removal easier and prevents sticking.
• Don’t overmix: Whisk gently to keep the batter smooth but airy.
• Bake low and slow: A gentle oven temp keeps the texture tender.
• Chill before slicing: The cake firms up and slices cleaner after cooling.

Kitchen Tools You’ll Need

With just a few essentials, you’re on your way to cake heaven:

Mixing Bowl: For whisking all the ingredients together.

Whisk or Electric Mixer: To fully incorporate everything and create airiness.

8-Inch Round Pan: Ideal for the bake and shape of this cake.

Parchment Paper: Helps release the cake easily.

Spatula: For spreading the batter evenly.

Ingredients in 3 Ingredient Yogurt Cake

It’s amazing what a few ingredients can do when they come together in just the right way:

1. Yogurt: 1.5 cups, plain or vanilla. Adds creaminess, tang, and the base flavor for the cake.
2. Eggs: 4 large. They create structure and give the cake its airy, soufflé-like texture.
3. Vanilla Extract (optional): 1 teaspoon. Enhances flavor if you’re using plain yogurt.
4. Cornstarch: 5 tablespoons. Acts as the binder and helps the cake set without flour.

Ingredient Substitutions

Just a few tweaks can make this cake work for your pantry:

Yogurt: Greek yogurt for a denser cake, or plant-based yogurt for dairy-free.
Eggs: Not recommended to substitute in this case — they’re essential for structure.
Cornstarch: Potato starch or arrowroot powder in the same amount.
Vanilla Extract: Lemon zest or almond extract for flavor variety.

Ingredient Spotlight

Yogurt: It’s the heart of this recipe — creamy, tangy, and full of personality. Use a good-quality yogurt for the best taste and texture.

Cornstarch: While it may seem like a background player, it’s what helps give the cake body and stability without any flour.

Instructions for Making 3 Ingredient Yogurt Cake

Ready to bake something magical in under an hour? Let’s do it:

1. Preheat Your Equipment:
   Preheat your oven to 325°F. Line the bottom and sides of an 8-inch round pan with parchment paper.
2. Combine Ingredients:
   In a large bowl, whisk together the yogurt, eggs, vanilla extract (if using), and cornstarch until smooth and fully combined.
3. Prepare Your Cooking Vessel:
   Pour the batter into the prepared pan and smooth the top with a spatula.
4. Assemble the Dish:
   Tap the pan gently on the counter to release any air bubbles and ensure an even surface.
5. Cook to Perfection:
   Bake for 35–40 minutes, or until the cake is lightly golden and just set in the center. It should jiggle slightly but not be runny.
6. Finishing Touches:
   Let cool completely in the pan. Then chill in the refrigerator for at least 2 hours before slicing.
7. Serve and Enjoy:
   Slice into clean wedges and serve plain, or top with fresh fruit, honey, or a dusting of powdered sugar.

Texture & Flavor Secrets

This yogurt cake is all about lightness. The exterior forms a delicate golden skin while the inside remains creamy, tender, and slightly custardy. The flavor is subtly sweet, with gentle vanilla and tang from the yogurt. It’s like a cheesecake and a sponge cake had a very soft, very delicious baby.

Cooking Tips & Tricks

Even with just three ingredients, there’s room to elevate your cake game:

• Use vanilla yogurt for a natural boost in sweetness and flavor.
• For a denser texture, use Greek yogurt and bake a little longer.
• Add a splash of citrus for brightness.
• Chill overnight for a firmer slice and more developed flavor.

What to Avoid

Keep your cake from flopping with these simple tips:

• Don’t skip parchment — it really helps with clean removal.
• Avoid overbaking — the cake should still jiggle slightly when done.
• Don’t use fat-free yogurt — it can make the cake watery and less rich.
• Rushing the chill time — the cake needs time to firm up.

Nutrition Facts

Servings: 6–8
Calories per serving: 120

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes (+ chill time)

Make-Ahead and Storage Tips

This cake is ideal for making ahead. In fact, it tastes even better after a night in the fridge. Store it covered in the refrigerator for up to 4 days. It’s not recommended for freezing, as the texture can become watery.

How to Serve 3 Ingredient Yogurt Cake

Serve chilled with fresh berries, a drizzle of honey, or a sprinkle of powdered sugar. It also pairs beautifully with a hot cup of tea or a cold iced coffee. For brunch, slice it alongside fresh fruit and granola for a soft, sweet centerpiece.

Creative Leftover Transformations

Got leftover cake? Here’s how to mix it up:

• Cut into cubes and layer in a parfait with fruit and whipped cream.
• Serve with a dollop of jam or compote for a quick flavor twist.
• Toast lightly under a broiler for a warm, caramelized treat.

Additional Tips

• Use a springform pan for even easier removal.
• Grease the parchment lightly if using a glass pan.
• For a prettier top, sift powdered sugar over the cake just before serving.
• Let sit at room temp for 5 minutes before slicing for cleaner cuts.

Make It a Showstopper

Keep the rustic charm but elevate the look: serve on a white cake stand with fresh berries and mint sprigs around the edges. Slice cleanly and fan out on a platter. Add a drizzle of honey or lemon glaze to make it sparkle.

Variations to Try

• Lemon Yogurt Cake: Add zest and juice of half a lemon.
• Chocolate Twist: Mix in 1 tablespoon cocoa powder and a few mini chips.
• Berry Swirl: Swirl in a tablespoon of berry jam before baking.
• Maple Glaze: Drizzle with maple syrup and top with crushed nuts.
• Cinnamon Spice: Add a dash of cinnamon for cozy flavor.

FAQ’s

Q1: Can I make this dairy-free?
A1: Yes, use a thick plant-based yogurt with similar consistency.

Q2: Can I make it sweeter?
A2: Use vanilla yogurt or add a tablespoon of sugar or maple syrup.

Q3: Do I need to use vanilla extract?
A3: It’s optional, but enhances the flavor if you’re using plain yogurt.

Q4: Can I use flavored yogurt?
A4: Yes, just avoid those with large fruit chunks for best texture.

Q5: Is this gluten-free?
A5: Yes, it contains no flour or gluten-containing ingredients.

Q6: What if I don’t have cornstarch?
A6: Try potato starch or arrowroot powder in equal amounts.

Q7: Can I bake it in muffin tins?
A7: Yes, reduce baking time to 20–25 minutes.

Q8: Can I serve it warm?
A8: It’s best chilled for clean slicing and texture.

Q9: What pan size should I use?
A9: An 8-inch round cake pan works best for this recipe.

Q10: Can I double the recipe?
A10: Yes, but bake in a larger pan and extend the bake time.

Conclusion

This 3 Ingredient Yogurt Cake is the perfect example of how simplicity can shine. With just a few ingredients and minimal effort, you get a soft, creamy, cloud-like dessert that’s easy enough for beginners and delightful enough for everyone. Let me tell you, it’s worth every bite — and once you try it, you’ll want to make it again and again.

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