3 Ingredient Yogurt Cake

By Snejana Andreeva

on Feb 24, 2024, Updated Apr 02, 2026

4.49 from 1091 reviews
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Macros

80 Calories
4g Fat
7g Carbs
4g Protein
0.04g Fiber

This 3 Ingredient Yogurt Cake is the perfect cross between flan and Basque cheesecake. You don’t need a mixer, flour, butter, or oil to make it. Just a few simple ingredients and you’re good to go. The fact that it’s a healthy and low-calorie option is just the icing on the cake (pun intended 😉)!

Slice of creamy 3 Ingredient Yogurt Cake topped with fresh raspberries, blueberries, and blackberries on a white marble surface. More berries and a drizzle of honey are around the cheesecake, with a blurred white brick background.

Why You’ll Love 3 Ingredient Yogurt Cake

The cake’s texture is soft and creamy, while the taste is rich and tangy, with a subtle sweetness that is perfectly balanced. At first glance, this cake may look like a cheesecake, but the texture is quite different. It has a custard-like consistency that is slightly firmer, yet still incredibly creamy.

How to Prepare

🔥 Preheat the oven to 350F (175C).

🥣 In a bowl, mix the yogurt and eggs until well combined.

🥚 Add pure vanilla extract and cornstarch to the mixture and whisk until smooth.

Four brown eggs, a small bowl of vanilla extract, a bowl of yogurt, and a bowl of flour are arranged on a white marble surface.
A glass bowl containing four cracked eggs and a dollop of yogurt or cream on a white marble surface.
A glass bowl containing cake batter with a heap of flour on one side. An electric hand mixer with a whisk attachment is partially submerged in the batter, ready to mix the ingredients on a marble countertop.

🍞 Pour the batter into a loaf pan lined with parchment paper.

♨️ Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

🍓 Allow the cake to cool, then top with fresh berries, maple syrup, or honey before serving.

A loaf pan lined with parchment paper is filled with creamy yellow batter, ready to be baked. The pan is set on a light marble countertop.
Golden brown, freshly baked bread in a parchment-lined loaf pan on a marble surface. A honey dipper with honey is nearby, along with a grey cloth.
A rectangular A 3 Ingredient Yogurt Cake topped with fresh blueberries, blackberries, and raspberries, dusted with powdered sugar. It's placed on a sheet of parchment paper with a few scattered berries around it.

Nonna’s Tip 🍯

This cake is NOT very sweet. It is mildly sweet and tangy from the yogurt so I like to add toppings like maple syrup and honey. I suggest using vanilla yogurt if you want a sweeter cake or even adding sugar to the batter.

A 3 Ingredient Yogurt Cake topped with fresh blueberries, raspberries, and blackberries rests on parchment paper. Some slices are cut, revealing a creamy inside. A dusting of powdered sugar decorates the berries. A cloth napkin is nearby on the wooden board.

Variations and Substitutions for 3 Ingredient Yogurt Cake

This easy 3 Ingredient Yogurt Cake can be adjusted to suit your taste preferences and dietary needs. I have not tried all of these alternatives, so you may need to experiment and adjust the quantities.

  1. For a sweeter cake you can use flavored yogurt such as vanilla or coconut. You could also add 1/4 cup of sugar to the batter.
  2. Top the cake with a drizzle of 🍫 chocolate sauce, a dollop of whipped cream, or a dusting of powdered sugar for an extra decadent cake.
  3. Add spices such as cinnamon, nutmeg, or cardamom to the batter for a different flavor profile.
A close-up of a creamy cheesecake with a golden top, topped with fresh blueberries and raspberries. A piece has been cut from the side, revealing its smooth texture. Dusting of powdered sugar is visible.

Similar Recipes

This delicious 3 Ingredient Yogurt Cake has a lovely custard texture that you’ll find in several other recipes, like my Custard Oatmeal and 4 Ingredient Yogurt Cake.

Best Served With

  • Coffee or tea 🫖
  • Fresh berries such as 🍓 strawberries, raspberries or blackberries

Common Questions

how can i store this cake?

My 3 Ingredient Yogurt Cake can be stored in the fridge for a few days.

can i add sugar to the batter?

You can add 1/4 cup of sugar to the batter if you are looking for a sweeter option and don’t want a lower-sugar 3 Ingredient Yogurt Cake.

what kind of yogurt can i use for this recipe?

For this cake recipe, you can use plain regular yogurt, Greek yogurt, or flavored yogurt such as vanilla or coconut.

Can I use dairy-free yogurt for this 3 ingredient yogurt cake?

You are welcome to try dairy-free yogurt, but I have not tried this, so you will have to experiment and adjust quantities. I believe that it should work, but don’t know for sure. If you try this recipe with dairy-free yogurt, let me know in the comments!

how do i know if the cake is ready?

After about 50-60 minutes of baking, the cake should be golden and set. When you insert a toothpick, it should come out clean.

WHat can I expect after baking the cake?

After baking, you’ll notice the cake will start to deflate and wrinkle, but don’t worry, that’s completely normal!

How long do I let my cake cool?

I let my 3 Ingredient Yogurt Cake cool at room temperature for around 30 minutes, then transfer it to the fridge for at least 2 hours before serving. This helps the flavors develop and gives the cake a firmer texture. But you don’t have to do this, so if you can’t resist trying it right away, you might find that the texture is more eggy and not as sweet.

4 from 1091 reviews

3 Ingredient Yogurt Cake

Slice of creamy cheesecake topped with fresh raspberries, blueberries, and blackberries on a white marble surface. More berries and a drizzle of honey are around the cheesecake, with a blurred white brick background.
The cake's texture is soft and creamy, while the taste is rich and tangy, with a subtle sweetness that is perfectly balanced
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Makes: 8 pieces
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
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VideoEquipmentIngredientsInstructionsNotesNutrition

Video

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Equipment

Ingredients

Instructions

  • Note: This cake can be made with vanilla yogurt or any flavored yogurt like coconut. The cake will turn out sweeter if the yogurt is flavored. You can also add 1/4 cup of sugar to the plain yogurt if you don't want a lower-sugar option.
  • Preheat the oven to 350F (175C).
  • In a bowl, add the yogurt and eggs. Whisk well.
  • Add the pure vanilla extract and cornstarch. Whisk again until the batter is completely smooth.
  • Pour it into a lined loaf pan and bake for 50-60 minutes or until a toothpick comes out clean.
  • Let it cool and top with fresh berries, maple syrup, or honey! Enjoy.

Nonna’s Notes

This easy 3 Ingredient Yogurt Cake can be adjusted to suit your taste preferences and dietary needs. I have not tried all of these alternatives, so you may need to experiment and adjust the quantities.
  1. For a sweeter cake you can use flavored yogurt such as vanilla or coconut. You could also add 1/4 cup of sugar to the batter.
  2. Top the cake with a drizzle of 🍫 chocolate sauce, a dollop of whipped cream, or a dusting of powdered sugar for an extra decadent cake.
  3. Add spices such as cinnamon, nutmeg, or cardamom to the batter for a different flavor profile.

My Notes

Add your personal notes here!

Nutrition

Nutrition Facts
3 Ingredient Yogurt Cake
Amount per Serving
Calories
80
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
0.5
g
Monounsaturated Fat
 
1
g
Cholesterol
 
88
mg
29
%
Sodium
 
53
mg
2
%
Potassium
 
102
mg
3
%
Carbohydrates
 
7
g
2
%
Fiber
 
0.04
g
0
%
Sugar
 
2
g
2
%
Protein
 
4
g
8
%
Vitamin A
 
164
IU
3
%
Vitamin C
 
0.2
mg
0
%
Calcium
 
68
mg
7
%
Iron
 
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition information is automatically calculated, so should only be used as an approximation.

A close-up of a sliced, yellow, cake-like dessert dusted with powdered sugar on a beige plate. The texture appears moist and fluffy, with visible coconut flakes inside. Sunlight highlights the surface.

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403 Comments

  1. 3 stars
    I just tried the recipe (see pic), with some minor variations: Namely, I added 1/4 cup of powdered white sugar (the only kind I could find in the pantry since I don’t normally bake), and a teaspoon of baking powder, in the hope that it might make the cake rise a little (it didn’t!) I baked for 55 minutes and the cake is just a wee bit rubbery, so I’m thinking I overbooked it a tad. Since the texture is important and this cake doesn’t rise, you’ll have nothing to lose by opening the oven door and checking it periodically as it’s getting close to being done. I would definitely check it at the 50 minute mark, if not sooner, with a tooth pick, as it might have come out creamier with less baking time…..I’m all thumbs with parchment paper, as it always collapses in on itself when I’m trying to add the batter, so I skipped that step. I think it helps keep the edges from over-browning, but I didn’t find a little browning objectionable. As far as the sweetness, even with 1/4 cup of powdered sugar, it’s still not quite sweet enough for my taste, even with the frozen raspberries in puree and whipped cream that I topped it with! I’d go with 1/2 cut of sugar, otherwise, you’re likely to end up feeling like you are eating a breakfast omelette! All in all, I would recommend trying it—it’s very easy to make and if you just buy the Greek yogurt, the rest of the ingredients are things you likely already have in your kitchen. It’s very easy and quick to make, and it looks nice. The fruit topping & whipped cream are a MUST–I bought frozen raspberries in puree, such as I would use to top a shortcake. I just don’t think the cake by itself is exciting enough without help! But for a refreshing summer dessert that’s different and decorative, it’s a fun diversion from the usual suspects.

    Reply

    1. Hi Scott! Wow, thank you for this incredibly detailed review – I love it! 😄 Also 100% agree, the fruit and whipped cream are basically non-negotiable here. 🍓 Really appreciate you giving it a shot!

      Reply

  2. Hello,
    I made this cake with greek vanilla yogurt and it was delicious.
    Only thing is that it didn’t rise much, was only 1.5cm high, and didn’t look like your photo.
    Would it be ok to add some levure chimique (baking powder) ?

    Reply

    1. 1 serving is 1/8th of the cake. In other words, it yields 8 slices, so one slice equals a serving (for Nutrition Facts purposes). 🙂

      Reply

  4. 5 stars
    I made this tonight. I added sugar (I measured with my heart). It has such a lovely texture and the taste is lemony. This has been the best way to use up my homemade yoghurt!!

    Reply

    1. I think it will work! Make sure to wrap it well in freezer paper and place it in a freezer-safe bag for best results.

      Reply

        1. I haven’t tested that method. If you decide to experiment, please let us know how it turns out 🙌!

          Reply