3 Ingredient Yogurt Cake
on Feb 24, 2024
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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 😉)!
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.
🍞 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.
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.
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.
- 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.
- 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.
- Add spices such as cinnamon, nutmeg, or cardamom to the batter for a different flavor profile.
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.
Custard Oatmeal
10 mins
Custard Yogurt Toast (Viral)
25 mins
Custard Baklava
15 mins
Custard Cake Recipe
8 hrs 25 mins
Best Served With
- Coffee or tea 🫖
- Fresh berries such as 🍓 strawberries, raspberries or blackberries
Common Questions
My 3 Ingredient Yogurt Cake can be stored in the fridge for a few days.
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.
For this cake recipe, you can use plain regular yogurt, Greek yogurt, or flavored yogurt such as vanilla or coconut.
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!
After about 50-60 minutes of baking, the cake should be golden and set. When you insert a toothpick, it should come out clean.
After baking, you’ll notice the cake will start to deflate and wrinkle, but don’t worry, that’s completely normal!
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.
3 Ingredient Yogurt Cake
Ingredients
- 1.5 cups yogurt (plain or vanilla)
- 4 eggs
- 1 teaspoon pure vanilla extract, optional
- 5 tablespoons cornstarch
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
- 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.
- 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.
- Add spices such as cinnamon, nutmeg, or cardamom to the batter for a different flavor profile.
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Would this be good the next day, on the counter?
In the fridge hun
This was so good! I subbed half the eggs for egg whites and used nonfat vanilla Greek yogurt. Made a very healthy treat!
Love it!! Great substitutions, Sarah. Thank you for sharing with me! 🥰❤️
I’m very interested in trying your cake. My question is you say you can use regular yogurt. There are so many brands and different fat contents. Does fat content matter?
Hi Sandra, I used 2% MF for this recipe
Tasted great but it fell! Any ideas what would cause that?
So the cake will rise and puff up and it will naturally deflate. Mine does as well.
Came out great, liked texture and neutral flavor,adding a syrup or honey for those with a sweet tooth
Thank you so much, so glad 💗
Can cornstarch be substituted for all purpose non-gluten flour? If yes, would it be the same amount of cornstarch? Thanks!
Hi Livia, to be honest, I don’t know how well that would work so I can’t say for sure as I have not tried 🙁
Could you add cocoa powder for a chocolate version? I’m thinking about using vanilla yogurt for the sweetness and quarter cup cocoa powder so it doesn’t impact the texture.
Sarah stay tuned because I am in process of making a chocolate version! lol 🙂
Did you test the chocolate version?
Of course! All of my recipes are tested.
Hi, Looks delicious! Can’t wait to make! Do you think maple syrup could be added to the recipe? If so, how much would you add to start? Thanks!
I want to say yes, HOWEVER I have not tried yet so I don’t want to lead you the wrong way here. If I was to experiment I would try 1/4 cup.
Made this for my daughter’s birthday today. Used low-fat plain yogurt and added 3/4 cup monk fruit to sweeten a bit. Topped with berries. It was a hit!
Sounds perfect, Margaret! Love it!! And happy birthday to your daughter! 😍❤️
I just tried this recipe and though I cooked it for 60 min and my tooth pick came out clean, mine is really wet and seems under cooked. It’s leaking liquid through the wax paper and the bottom of it completely stuck to the wax paper. Do you spray the wax paper first? I think I have to throw it away, because I’m not sure it’s safe to eat since it’s “wet” in the middle. Where did I go wrong? Please help!
Hi Jill, please never use WAX paper for baking. Wax paper does not belong in the oven as it’s not heat proof. ONLY parchment paper please
I’m going to try this recipe today. Thank you! But I want to make one quick correction re: waxed paper. My mother was an excellent baker and often used waxed paper in quick bread, cake, or brownie applications where you might want a sling. There was no parchment paper easily accessible back then. I also use waxed paper in her recipes, just because she did. Really, it’s perfectly safe for baking. However, it will cause baked goods to hold moisture. So, perhaps that was a problem for your commenter in this particular recipe that is so high moisture?
Hi Chum! I hope you love the recipe. Parchment paper is heat resistant, which is why I only bake with it and not wax paper. Happy baking!
Can I a sweetener like splenda for baking?
Hi Mercedes, I have not tried splenda, but it should work ok. Another reader has and said it was great! You will have to experiment with the amount. Let me know how it turns out! ❤️