Description
Simple, light, and surprisingly rich, this 3-Ingredient Creamy Yogurt Cake is the perfect no-fuss dessert that delivers big on flavor. Made with just yogurt, eggs, and a bit of starch, it bakes into a smooth, custard-like treat that’s lightly tangy and naturally sweet. It’s ideal for breakfast, dessert, or a wholesome snack—and it’s flourless and gluten-free!
Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.
Ingredients
-
1 cup plain Greek yogurt (or any thick plain yogurt)
-
3 large eggs
-
3 tbsp cornstarch (or arrowroot powder for a natural alternative)
Optional Add-ins & Toppings:
-
1 tsp vanilla extract or lemon zest
-
Fresh berries, jam, or honey
-
Dusting of powdered sugar
Instructions
Step 1: Prepare the Pan and Oven
-
Preheat oven to 350°F (175°C).
-
Line the bottom and sides of a small round cake pan with parchment paper.
Step 2: Combine the Ingredients
-
In a mixing bowl, whisk together the Greek yogurt and eggs until completely smooth.
-
Sift in the cornstarch and whisk until no lumps remain.
-
Add optional vanilla extract or lemon zest if using.
Step 3: Bake the Cake
-
Pour the batter into the prepared cake pan and smooth the top.
-
Bake for 30–35 minutes until the top is golden and the center is set (it should jiggle slightly).
-
Let cool at room temperature, then refrigerate for at least 2 hours to set completely.
Step 4: Slice and Serve
-
Gently remove the cake from the pan and peel away the parchment.
-
Serve chilled or at room temperature with your choice of toppings.
Notes
Use Thick Yogurt – Greek-style yogurt gives the best creamy texture.
Sift the Cornstarch – Prevents clumps and ensures a smooth batter.
Cool Before Serving – Helps the cake firm up and enhances the flavor.
Add Natural Flavor – A splash of vanilla or citrus zest boosts taste.
Use the Right Pan – A smaller pan yields a taller, fluffier cake.
- Prep Time: 5 minutes
- Cuisine: International