3 Ingredient Yogurt Cake

By Snejana Andreeva

on Feb 24, 2024

4.50 from 1072 reviews
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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 😉)!

Table of Contents

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.

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.

5 from 1072 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
Rate ⭐ Print 🖨
Makes: 8 pieces
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
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VideoEquipmentIngredientsInstructionsNotesNutrition

Video

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.

4.50 from 1072 votes (993 ratings without comment)

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338 Comments

  1. Hi! For health purposes, I can’t eat a whole egg but just the white. would this change the cake a lot? What could I do instead?

    Reply

  2. 5 stars
    Can you substitute something like flour for the cornstarch? I use two eggs Greek yogurt and 21/2 tb of cornstarch and eat it all for breakfast. I would like something healthier than cornstarch.

    Reply

    1. Hi Eileen, I have not tried this with flour. But it may not be successful, since cornstarch is much thicker. Potato starch, rice flour, or tapioca flour may work.

      Reply

  3. 5 stars
    Love this cake. I can enjoy it without feeling like I broke my diet. You don’t feel like you’re compromising for a healthy dessert.

    Reply

    1. That’s exactly what I was hoping to achieve with this recipe. So happy you love it Kim!

      Reply

  4. 5 stars
    I LOVE THIS CAKE! I am diabetic and my blood sugar was a bit high yesterday so I couldn’t eat the cake I made for the family the day prior. I was on YouTube and saw someone posted this cake. I had all the ingredients so I made it. AND BOY THAT THING WAS GONE IN 40 MINS 🤣🤣🤣.

    The only thing I did different was I, for the 1.5 cups yogurt, I used Greek yogurt. The .5 cups, half of that was cream cheese. I used a bit of maple syrup, a dash of like juice and splenda. That is the only difference and it was amazing!

    Reply

    1. Yay, Ari, I love to hear it! So glad you made this work for you. Mmm cream cheese is a delicious addition.

      Reply

  6. 5 stars
    Love this recipe, foolproof! The second time I made it, I tried it with 4 tablespoons cornstarch instead of 5, and I liked it a bit more as it was quite stiff the first time and I was looking for a bit more of a cooked custard consistency. I also substituted 3 tablespoons of egg white for 1 egg because I only had 3 eggs, and it worked out still!

    A rectangular baking pan holds a golden-brown, freshly baked 3 Ingredient Yogurt Cake with smooth, slightly puffed edges and a creamy surface, resting on a black stove with a granite countertop nearby.

    Reply

    1. Wonderful, Angel!! What a BEAUTIFUL cake!! Sounds amazing. So glad to hear your version and substitions!! Thank you for sharing. ❤️😍

      Reply

  7. 5 stars
    This is so delicious 😋 At first I tried it and followed the recipe exactly and it was so good. I then decided to add cream cheese and sugar And it just turns out so spectacular. I love it! It’s so easy to make and it is definitely probably one of the most delicious dessert i’ve ever made.

    Reply

    1. So glad to hear it, Rafiella, so thankful for your review and feedback. I love to hear about variations and substitutions! ❤️

      Reply

    2. 5 stars
      Hi! That sounds like a great variation. Would you mind sharing how much cream cheese and sugar you added to the recipe because I’d love to try it? 😊

      Reply

    1. It does HOWEVER it could be more sour depending on the brand you use. I think a Vanilla Greek yogurt would be LOVELY

      Reply

      1. My 7 year old daughter and I have been craving about this cake since we a saw it and I finally have time to make it today, but it doesn’t come out the way it should😞 I did exactly as directions, what am I doing wrong?

        Reply

          2. Hi Chloe, I have not tested this with protein powder, so I don’t want to lead you astray. If you’re going to modify the recipe, you may want to try making a half recipe, so you invest less ingredients into the experiment.

  9. 4 stars
    Consistency was great. It did take 55-60 minutes to bake. I substituted 1/2 cup sweetened condensed milk for two of the eggs. Glad I did as it’s not sweet at all even with the half cup of condensed milk. Served it with berries and whip cream. It’s just “ok”.

    Reply

    1. Hi Ray, which ingredient measures are missing? Here’s what’s in the recipe box:

      1.5 cups yogurt (plain or vanilla), (315 grams)
      4 eggs
      1 teaspoon pure vanilla extract, optional
      5 tablespoons cornstarch, (55 grams)

      Reply

      1. 5 stars
        This recipe is great! I mixed sugar free cheesecake powder into the yogurt and then topped the cake with cherry pie filling and whipped cream. It was wonderful! Tomorrow I’ll have a slice for breakfast with berries and maple syrup! Love this!!

        Reply

        1. What a delicious take on this recipe, Kelly!! Thank you for sharing your version! I appreciate it! 😍💕

          Reply