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.
What size loaf pan did you use?
Hi Jamey, I used a standard loaf pan: 8.5 x 4.5 x 2.75. Link here: https://www.amazon.com/dp/B0029JQEIC?linkCode=ssc&tag=onamzthemod02-20&creativeASIN=B0029JQEIC&asc_item-id=amzn1.ideas.B2ILE7WXP24M&ref_=aip_sf_list_spv_ons_d_asin&th=1
this might be really good baked in muffin papers, like individual cheesecakes! I’m curious what the timing would be on baking those?
Love that idea! I would start checking for doneness after 25 minutes.
This look Amazing!!! Can’t wait to try this!!
Can I substitute cornstarch with something else?
Hi Lu! You could try rice flour, arrowroot, or just plain flour, but I have not tried the recipe with any of these.
So excited to make this! Can I try Greek yogurt instead?
Yes, I think Greek yogurt will be delicious here, but a bit tangy.
I made it tonight & everyone loved it. So easy and delicious. Perfect desert for a summer evening.
This makes me so happy Elizabeth ❤️
I would like to use a 6 inch springform pan. A@Cake should be baked at temperature and for how long?
That should work fine and the recipe temp and timing should remain the same. Happy baking!
This was great! Made it with blueberry sugar free Chobani and added about 1/8 cup of sugar. Smelled amazing and tasted good. Only one of my children didn’t like it because of the texture.
I love to hear this Laura! Yum, blueberry sounds delicious here!
No measurements provided so not really a recipe
Hi Harry, the measurements are in the recipe card.
I’ve not tried it yet but it’s on my list to do. It’s a very easy recipe and the cake looks amazing. If Harry can’t find the recipe he’s missing out!
Hey, just wondering how long this will last in the fridge? And do you know if it freezes well? 🙂
Hi Mia, this will stay good in the fridge for about 3 days. I don’t think this is a great contender for freezing, since dairy doesn’t freeze well.
Hi, can we make this in an air fryer?
Hi Naimi, I wish I could confidently say yes, but I have not tried yet 🥺