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 3 Ingredient Yogurt Cake
🔥 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), (315 grams)
- 4 eggs
- 1 teaspoon pure vanilla extract, optional
- 5 tablespoons cornstarch, (55 grams)
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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Has anyone tried making this cake with Nonfat Vanilla Greek yogurt? Not sure how it will taste using nonfat yogurt?
Hi Annie! Hopefully some other folks who’ve tried this will chime in. I think nonfat vanilla greek yogurt will be just fine, though full-fat will produce a richer, creamier result. Let us know how it turns out!
I tried this recipe, though I used nonfat Greek vanilla protein yogurt, and it was amazing. I just made another batch and added some raspberries into the cake before baking so I’m excited to see how that will come out
Sounds incredible, Holly! Thanks for sharing!! ❤️
I used low fat Greek yoghurt and added 3 tablespoons of coconut sugar. Idk where it went wrong but the texture was weird, and it tastes like sweet and sour tofu.
Hi Holly! Perhaps the yogurt brand you used is quite sour? If the yogurt is super tangy when you try a spoonful, the cake will also be tangy. You might have better luck with a different brand of yogurt or more sweetener.
I’ve had a look thru the comments and can’t see if this has been asked already…
Any thought on time and temp in an air fryer?!
Hi love, I haven’t tried this yet 🙁 I would assume 325 or 350F until set.
Thanks so much for this super easy and healthy desert, it’s become a weekly staple in our home
You’re welcome, Maria!! So glad you and your family have been enjoying it! ❤️🥰
I made this twice and it is glorious! Super easy, great texture. I added sweetener and some vanilla flavouring. My new favourite dessert. Thank you for the wonderful instructions.
You’re so welcome, Catherine! This is definitely a winner for me too!! Appreciate your review. ❤️
love it the taste and the texture and its so healthy!
It is really a unicorn of a recipe: delicious and wholesome! So glad you loved it.
I am making this tomorrow thank you for your Recip
Hope you love it Patricia!
I used non- dairy coconut yogurt and it came out perfectly! No adjustments needed. Creamy and delicious! Was the perfect ending to Easter dinner.
How lovely, Nina! Thank you so much. Happy Easter! ❤️🥰
Mine turned out very eggy, it wasn’t good. Any tips?
I used vanilla yogurt.
Hi Bridgette, sorry to hear this! The cake is meant to have a custard-y, creamy texture.
Sorry for not seeing all the comments before asking about using Greek yogurt!! Sounds like Greek yogurt works well!!
Yay, hope it turns out well for you Diane!
Can you use Greek yogurt?
I’m obsessed with the recipe, it’s super easy to make. Love that it’s like a cheesecake texture but more dense once it’s refrigerated. I find it very light and satisfying.
I just recently added 2tbsp of chia seeds on the one I made yesterday. So good!
I’ve been making it for 12 servings, baking for 1hr and 15mins.
I LOVE to hear this, Jordan! Such smart modifications you’ve made.