3 Ingredient Creamy Yogurt Cake Recipe

If you’re searching for dessert magic that’s as creamy as cheesecake and as light as a cloud, look no further than this irresistible 3 Ingredient Creamy Yogurt Cake. With just a handful of everyday ingredients and almost zero fuss, you’ll have a delicious, tangy-sweet treat that’s as wholesome as it is satisfying!

this Recipe

Ingredients You’ll Need

What makes the 3 Ingredient Creamy Yogurt Cake so special is both the pure simplicity and the superstar quality of each ingredient. Every component plays a distinct role in achieving that lusciously creamy bite and slight caramelized finish—no filler, just flavor.

• Nonfat Vanilla Greek Yogurt (1 2/3 cups/400g): This is the heart of the cake—provides that unmistakable tang, creamy body, and subtle vanilla aroma. Greek yogurt gives the cake its signature texture and helps it set beautifully.
• Large Eggs (4): Eggs are the magic glue here, binding the yogurt and cornstarch to create a smooth, custard-like crumb with just the right amount of lift.
• Cornstarch (4 tbsp/32g): The unsung hero! Cornstarch ensures a gently set, almost soufflé-like consistency that slices clean but melts in your mouth.

Variations

One of the perks of this 3 Ingredient Creamy Yogurt Cake is how easy it is to personalize or tweak to your pantry or palate. Get creative—don’t be afraid to riff on the basics to make your ideal version!

• Sweeter Finish: Stir in 1/4 cup sugar (or your favorite sweetener) for a cake that’s more dessert-forward, especially if using plain Greek yogurt.
• Lemon Zest & Juice: Add a teaspoon of finely grated lemon zest and a squeeze of juice to the batter for fresh, citrusy brightness.
• Mix-In Magic: Swirl in a spoonful of berry compote, drizzle of honey, or a handful of mini chocolate chips for a playful twist.
• Dairy-Free Options: Try thick coconut or almond-based yogurt and egg substitute for a plant-friendly spin (expect tweaks in texture).

How to Make 3 Ingredient Creamy Yogurt Cake

Step 1: Prepare Your Pan

Spray a 6-inch round cake pan with nonstick spray, then line it entirely with a single large sheet of parchment paper. Let the paper come up slightly above the pan’s edge. Press and crease so it clings to the shape—even if it wrinkles, that’s perfect for a rustic look!

Step 2: Mix the Batter

In a large bowl, whisk together the Greek yogurt and eggs until silky smooth and fully combined. If adding any sugar or flavorings, whisk them in now. Finally, sift in the cornstarch and whisk until the batter has no lumps—it should be satiny and wonderfully pourable.

Step 3: Bake to Perfection

Pour your batter into the prepared pan. For the air fryer, preheat to 320°F (160°C) and bake for 20–23 minutes; the cake should be puffed with a gently caramelized top, and not jiggly. For the oven, preheat to 350°F (177°C) and bake for 70–75 minutes. Don’t worry if the cake deflates a bit as it cools—that’s totally normal!

Step 4: Chill and Serve

Let the cake rest at room temperature for 30 minutes, then chill it in the fridge at least 2 hours—or overnight for even deeper flavor. When ready, lift the cake out using the parchment and let it sit at room temperature for 15–30 minutes before slicing. Try a drizzle of honey on each piece for a sweet finish!

How to Serve 3 Ingredient Creamy Yogurt Cake

Garnishes

Dress up your 3 Ingredient Creamy Yogurt Cake with a golden drizzle of honey, a dusting of powdered sugar, or a tangle of fresh berries. Try a spoonful of lemon curd or a sprinkle of toasted nuts for extra texture and pop—each adds a new layer of flavor without overpowering the cake’s gentle charm.

Side Dishes

This cake pairs delightfully well with a fresh fruit salad (think sliced peaches or juicy strawberries), poached pears, or even a dollop of lightly sweetened whipped cream. For a brunch occasion, serve alongside herbal teas or a creamy cappuccino for a dreamy mid-morning treat.

Creative Ways to Present

Try slicing the 3 Ingredient Creamy Yogurt Cake into delicate bars for picnic-friendly fingers, or stack rounds with thin layers of jam for an impromptu “layer cake” effect. Arrange individual squares on a platter with edible flowers or mint sprigs for a festive, elegant dessert table centerpiece.

Make Ahead and Storage

Storing Leftovers

To keep your 3 Ingredient Creamy Yogurt Cake at its best, cover leftovers tightly with plastic wrap (still in the pan or on a plate) and store in the fridge. It’ll stay delightfully creamy and fresh for up to three days—perfect for second helpings or a quick sweet snack.

Freezing

This cake actually freezes better than you might expect! Once fully chilled, wrap leftover slices individually in cling film and pop them in a freezer bag. Thaw overnight in the refrigerator for best texture—just note the cake’s ultra-creamy nature means it’s best enjoyed within a month or so for peak flavor.

Reheating

Since the 3 Ingredient Creamy Yogurt Cake is at its dreamiest chilled or at room temperature, there’s no need for reheating. Simply let chilled slices sit out for 15–20 minutes before serving for that perfect melt-in-your-mouth experience. If you like it warm, a few seconds in the microwave will do—it becomes almost soufflé-like!

FAQs

Final Thoughts

Whether you’re craving a treat that’s creamy, simple, and a little bit magical—or just need an effortless dessert fix—this 3 Ingredient Creamy Yogurt Cake is always a hit. I hope you try it soon and share a slice (or two!) with someone you love. Happy baking!

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