3 Ingredient Creamy Yogurt Cake Recipe

Introduction

This 3 Ingredient Creamy Yogurt Cake is a simple, healthy dessert that comes together quickly with minimal ingredients. It’s light, moist, and subtly sweet, making it perfect for a wholesome treat any time of day.

Ingredients

• 400 g nonfat vanilla Greek yogurt
• 4 large eggs
• 32 g cornstarch

Instructions

1. Step 1: Grease the interior of a 15 cm round cake pan with cooking spray and line it with parchment paper, allowing the paper to extend slightly above the rim.
2. Step 2: In a large mixing bowl, whisk together the nonfat vanilla Greek yogurt and eggs until the mixture is smooth and fully combined.
3. Step 3: Add the cornstarch to the bowl and continue whisking until the batter is completely smooth with no lumps remaining.
4. Step 4: Pour the batter evenly into the prepared cake pan, smoothing the surface as needed.
5. Step 5: For oven baking: preheat to 177°C and bake on the lower rack for 70–75 minutes or until set and golden on top. For air fryer baking: preheat to 160°C and bake for 20–23 minutes until puffed and lightly caramelized.
6. Step 6: Let the cake cool at room temperature for at least 30 minutes, then transfer to the refrigerator for no less than 2 hours, preferably overnight.
7. Step 7: Bring the chilled cake to room temperature for 15–30 minutes before serving. Optionally, drizzle with honey or serve with fresh fruit.

Tips & Variations

• Use only high-quality nonfat vanilla Greek yogurt for optimal creaminess and structure.
• Ensure eggs are thoroughly whisked into the yogurt to create a uniform, airy batter.
• The cake sets as it chills; do not skip refrigeration for the creamiest texture.
• Try adding a teaspoon of lemon zest or vanilla extract for extra flavor.
• Serve with fresh berries or a drizzle of honey to enhance sweetness naturally.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain its creamy texture. Reheat slightly at room temperature for 15-20 minutes before serving if preferred warm, though it is best enjoyed chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Regular yogurt has a higher moisture content and weaker structure, so it may make the cake less creamy and more watery. For best results, stick to thick, nonfat vanilla Greek yogurt.

Is it necessary to chill the cake before serving?

Yes, chilling the cake for at least 2 hours allows it to set fully and develop its creamy texture. Serving it warm or without refrigeration will result in a softer, less firm cake.

3 Ingredient Creamy Yogurt Cake Recipe

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★★★★★

4.6 from 74 reviews

A simple and delightful 3 Ingredient Creamy Yogurt Cake that uses just nonfat vanilla Greek yogurt, eggs, and cornstarch to create a light, fluffy, and creamy dessert. This cake can be baked either in the oven or air fryer, making it versatile and easy to prepare. Perfect for those who want a quick yet elegant treat with minimal ingredients and effort.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 70 minutes (oven) or 23 minutes (air fryer)
• Total Time: 3 hours 20 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Western
• Diet: Low Fat, Low Calorie

Ingredients

Scale 1x2x3x

For the Cake

• 400 g nonfat vanilla Greek yogurt
• 4 large eggs
• 32 g cornstarch

Instructions

1. Prepare the Pan: Grease the interior of a 15 cm (6-inch) round cake pan with cooking spray and line it with parchment paper, allowing the paper to extend slightly above the rim to prevent sticking and help with easy removal.
2. Mix Yogurt and Eggs: In a large mixing bowl, whisk together the nonfat vanilla Greek yogurt and eggs until the mixture is completely smooth and well combined, forming a uniform and airy batter.
3. Add Cornstarch: Gradually add the cornstarch to the yogurt and egg mixture and continue whisking until the batter is fully smooth with no lumps remaining for the best cake texture.
4. Pour Batter Into Pan: Pour the smooth batter evenly into the prepared cake pan, smoothing the surface with a spatula or the back of a spoon to ensure even baking.
5. Bake the Cake: For oven baking, preheat your oven to 177°C (350°F) and bake on the lower rack for 70 to 75 minutes or until the cake is set and golden on top. For air fryer baking, preheat to 160°C (320°F) and bake for 20 to 23 minutes until the cake is puffed and lightly caramelized.
6. Cool and Chill: Allow the cake to cool at room temperature for at least 30 minutes, then transfer it to the refrigerator to chill for no less than 2 hours, preferably overnight, which helps the cake set and develop its creamy texture.
7. Serve: Before serving, bring the chilled cake to room temperature for 15 to 30 minutes. Optionally, drizzle with honey or serve alongside fresh fruit for added flavor and presentation.

Notes

• Use only high-quality nonfat vanilla Greek yogurt for optimal creaminess and structure.
• Ensure the eggs are thoroughly whisked into the yogurt to create a uniform, airy batter.
• The cake fully sets and achieves its creamy texture after proper chilling; don’t skip refrigeration.
• Both oven and air fryer methods are effective; adjust time accordingly.
• Line the pan with parchment paper extending above the rim for easy cake removal.

Keywords: Creamy Yogurt Cake, 3 Ingredient Cake, Greek Yogurt Cake, Healthy Dessert, Low Fat Cake, Easy Cake Recipe, No Butter Cake, Air Fryer Cake