If you’re searching for a dessert that’s quick, light, and effortlessly satisfying, this 3 Ingredient Creamy Yogurt Cake fits the bill perfectly. With just three basic items—Greek yogurt, eggs, and cornstarch—you can create a smooth, velvety cake that’s both nourishing and delicious. Whether you’re baking in an oven or using an air fryer, this recipe delivers a subtly sweet treat with a texture reminiscent of custard.
What makes this recipe special is its simplicity. There’s no need for fancy equipment or complicated steps. In just a few minutes, you’ll have a batter ready to bake and chill. Once set, this cake is smooth, creamy, and surprisingly elegant.
Table of Contents
Why You’ll Love This Recipe
This cake requires only three ingredients and a few basic kitchen tools. It’s incredibly easy to make and ideal for anyone looking for a light dessert that doesn’t compromise on texture or satisfaction.
Uses simple, wholesome ingredients
Delivers a soft, custard-like texture
Can be baked in an air fryer or a traditional oven
Perfect for make-ahead dessert prep
Low in sugar and calories
Ingredients You’ll Need
1 2/3 cups (400 g) nonfat vanilla Greek yogurt
Greek yogurt provides the base for this recipe, giving the cake its creamy structure and signature tang. Vanilla adds a touch of sweetness and flavor. If you’re using plain yogurt, consider adding sugar to balance the taste.
4 large eggs
Eggs are essential for setting the cake and helping it achieve its creamy yet sliceable texture. They work as a natural binder and should be brought to room temperature before mixing for the best result.
4 tablespoons (32 g) cornstarch
Cornstarch acts as the thickening agent in this recipe. It stabilizes the yogurt and egg mixture, helping the cake maintain its shape while remaining soft and tender inside.
Optional: If using unsweetened yogurt, add 1/4 cup of sugar to the batter for a touch of sweetness. You can also drizzle honey or maple syrup over the finished cake.
How to Make 3 Ingredient Creamy Yogurt Cake
This cake is incredibly easy to put together. Simply whisk the ingredients in a bowl, pour into a lined pan, and bake. Once chilled, the cake becomes firm yet creamy, with a delicate, smooth finish.
It works equally well in an air fryer or oven, depending on your preference and available time. The result is always soft, comforting, and wonderfully light.
Step-by-Step Instructions
Step 1: Prepare Your Baking Pan
Lightly spray a 6-inch round cake pan with cooking spray. Line the pan with a large sheet of parchment paper, allowing it to cover the base and extend beyond the edges. It’s okay if the paper is crinkled or uneven.
Step 2: Mix Yogurt and Eggs
In a mixing bowl, combine the Greek yogurt and eggs. Whisk until the mixture is smooth and fully combined. If you’re using sugar, incorporate it at this stage.
Step 3: Whisk in Cornstarch
Add the cornstarch and whisk until the batter is silky and lump-free. The mixture should be thick yet smooth.
Step 4: Transfer to Pan
Pour the batter into the prepared cake pan. Gently tap the pan on the countertop to release any air bubbles from the batter.
Step 5: Air Fryer Method
Preheat the air fryer to 320°F (160°C). Bake the cake for 20 to 23 minutes, or until the surface is golden and set, with no visible jiggle.
Step 6: Oven Method (Alternative)
If using a standard oven, preheat it to 350°F (177°C). Bake the cake for 70 to 75 minutes. The top should puff slightly and take on a light caramel color.
Step 7: Cool to Room Temperature
Let the cake rest in the pan for about 30 minutes. This allows it to begin setting before transferring to the fridge.
Step 8: Refrigerate Until Firm
Place the cooled cake in the refrigerator for at least 2 hours. Allowing it to chill overnight will give you the best texture and flavor.
Step 9: Bring to Room Temperature and Serve
Before serving, let the cake sit at room temperature for 15 to 30 minutes. Add honey, syrup, or fresh fruit on top if desired, then slice and serve.
Helpful Tips
Vanilla Greek yogurt provides a touch of natural sweetness, making sugar optional
Ensure the batter is completely smooth before baking for a uniform texture
Rustic, wrinkled parchment edges are normal and add to the homemade appeal
The cake will puff while baking and deflate slightly during cooling
Allowing the cake to chill overnight enhances both flavor and firmness
Details
Flavor: Mildly sweet, with a creamy and slightly tangy profile
Texture: Smooth, tender, and custard-like
Best For: Dessert, light snacking, or breakfast with fruit
Prep Time: 10 minutes
Bake Time: 20–75 minutes (depending on method)
Chill Time: 2 hours minimum
Notes (Optional Variations or Substitutions)
Use lemon or strawberry Greek yogurt for a fruity variation
Add a bit of lemon zest or vanilla extract for extra flavor
Top with jam, berries, or cinnamon before serving
For single-serve portions, bake in ramekins
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 68 kcal |
| Carbohydrates | 6 g |
| Protein | 5 g |
| Fat | 2 g |
| Saturated Fat | 1 g |
| Sugar | 2 g |
| Sodium | 44 mg |
| Fiber | 0.1 g |
Frequently Asked Questions
What kind of yogurt should I use for this recipe?
Thick Greek yogurt is recommended for this cake. Vanilla adds flavor, but plain yogurt works as long as you adjust sweetness.
Is it possible to make this yogurt cake without eggs?
This particular version depends on eggs for its structure. They create the creamy consistency that sets as the cake chills.
Why does this cake have a custard-like texture?
The combination of yogurt, eggs, and cornstarch creates a smooth, pudding-like consistency that becomes firm once chilled.
How can I tell if the cake is done baking?
Look for a golden, puffed surface with no wobble in the center. The cake will continue to firm up as it cools.
Storage Instructions
Keep the cake in the refrigerator, covered, for up to four days
Avoid freezing as it can affect the cake’s texture and consistency
Bring to room temperature before serving for best taste and mouthfeel
3 Ingredient Creamy Yogurt Cake | Simple, Light, and Satisfying
- Total Time: 85 minutes
- Yield: 6 slices 1x
Description
This 3 ingredient yogurt cake is soft, creamy, and custard-like. Made with Greek yogurt, eggs, and cornstarch, it’s an easy and healthier dessert option.
Ingredients
1 2/3 cups (400 g) nonfat vanilla Greek yogurt
4 large eggs
4 tbsp (32 g) cornstarch
Instructions
1. Lightly grease and line a 6-inch round cake pan with parchment paper.
2. In a bowl, whisk together the yogurt and eggs until smooth.
3. Add cornstarch and mix until the batter is lump-free.
4. Pour the mixture into the prepared pan and smooth the top.
5. Air fry at 320°F for 20–23 minutes or bake in a preheated oven at 350°F for 70–75 minutes.
6. Let cool at room temperature for 30 minutes.
7. Refrigerate for at least 2 hours or overnight.
8. Serve at room temperature with honey or fruit if desired.
- Prep Time: 10 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Global
Nutrition
- Serving Size: 1 slice
- Calories: 68
- Sugar: 2g
- Sodium: 44mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.1g
- Protein: 5g
- Cholesterol: 93mg
Conclusion
This 3 Ingredient Creamy Yogurt Cake is all about ease and enjoyment. It’s a light, low-sugar dessert that anyone can make, regardless of experience. Whether you’re preparing it for guests or simply treating yourself, it offers a wonderfully soft and creamy texture that feels luxurious without being heavy. Enjoy it plain, or dress it up with your favorite toppings. It’s simple, satisfying, and made with love.