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.
Delicious, easy to make and perfect for breakfast. Goes down a treat with black coffee.
LOVE that you’re enjoying this for breakfast, Laura! Delicious start to the day
The nutritional count/calorie count is based on how many servings? I’m guessing 1/4 of the cake?
Hi Julia, the nutritional info says 80 calories per piece and this cake yields 8 pieces. 1 piece = 80 calories
Amazing ! Easy recipe and tastes great and looks beautiful as well !
So glad you enjoyed this, Mary! 🙂
I made half the recipe using Fage plain yogurt because I would be the only one eating the cake. I baked for 50 minutes, but maybe 40 or 45 would have been enough. I added 3 packets of Splenda and extra vanilla. I think a couple more packets of Splenda will be needed next time
I cut the cake into bite size pieces and only had powdered sugar sprinkled on top. I’m not sure yet if I like it, and maybe a different flavor yogurt or the drizzle of honey and some berries would make a difference.
I am going to try again as it is so easy to make and low in calories, and I have a large container of plain yogurt.
Thanks for sharing Rosemary! So important to modify recipes to your taste and preferences! I hope you find the perfect ratios.
Can I make this in a muffin/cupcake pan?
You can, Marsha, but keep in mind that the baking time will be shorter. Check for doneness continually to make sure it doesn’t overbake.
I absolutely love this recipe – thanks for sharing. Have made it as dessert several times for friends (who all loved it), and have started making it for breakfast now. So easy to have in the fridge for a few days. Have tried it adding chia seeds and fresh blueberries, which both work well.
I’d like to be able to freeze it. I’ve tried, but am not having much luck maintaining the consistency. It gets a bit dry and crumbly when defrosted. Do you have any suggestions I could try?
This makes me so happy to hear Amy! I don’t think this is a great contender for freezing, since dairy doesn’t freeze well.
Can I use greek fat free yogurt for this recipe?
Hi Maria, you can! Let me know how it turns out for you! ❤️
I used greek yogurt and I would not recommend. It was way too sour!
Oh no!! So sorry Liam. I used 2% Balkan Style in this recipe and it was perfect for me but it can definitely depend on the brand.
Trying to follow your recipe. Yes. I can use what may be a modest amount of vanilla. Cornstarch and flavorings, but when you give a recipe it should include exact measurements or why bother? Baking is a science, so, is it too much to ask to give a better detailed recipe?
Hi there, what information is missing? The recipe lists exact ingredient quantities and I’ve included the measurement of optional sweetener under “common questions”: 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.
Hope this helps!
That was a very kind response
I absolutely loved it! I used Ratio yogurt vanilla one time and coconut the second then mixed both yogurts. Added vanilla exact and 2-3 tablespoons of sugar to the recipe. I have to control myself from eating the whole thing in one sitting and I don’t put anything on it just leave in the frig and cut slices off it.
I love this, Laura! I feel the same, it’s so delicious and my family definitely doesn’t let it sit around either!! Thank you for sharing how you made this your own, it sounds perfect!! ❤️
Are you sure it’s 5 tablespoons of corn starch? I just made it and it definitely has a weird after taste. It’s disappointing as I was really looking forward to trying out this recipe.
Sorry to hear this didn’t work out for you, Ajam.