A Creamy Slice of Simplicity: 3-Ingredient Creamy Yogurt Cake

In our fast-paced lives, it’s rare to find a recipe that slows us down—not with complexity, but with nostalgia. This 3-ingredient creamy yogurt cake is one of those rare gems. It doesn’t shout with bold ingredients or flashy decorations. Instead, it whispers softly of home kitchens, of morning light filtering through a window, of small, quiet joys shared with someone over tea.

I first discovered this cake through an old family friend who swore it was her “emergency dessert” when surprise guests popped in. I didn’t believe that anything so simple could be as heavenly as she claimed—until I tasted it. Soft as a custard, slightly tangy from the yogurt, and with just enough structure to hold a delicate slice, this cake melts on your tongue and leaves behind a trace of sweetness that lingers like a fond memory.

With only three basic ingredients—yogurt, eggs, and cornstarch—you get something far greater than the sum of its parts. No flour, no oil, no fuss. And yet, the results are nothing short of magical. Whether you bake it in a traditional oven or opt for the quicker air fryer version, this cake rises into a golden crown, then cools into a silky, cheesecake-like center.

This cake has become a family staple for cozy Sundays, holiday mornings, and even quiet afternoons when the heart needs comfort and the belly needs warmth. It’s a reminder that elegance can come from simplicity, and that dessert doesn’t need to be complicated to feel luxurious.

Why You’ll Love This Recipe

• Quick and simple: Only three ingredients you probably already have.
• No fancy equipment needed: Just a bowl and a whisk.
• Naturally gluten-free: No flour involved.
• Creamy and custardy: Like a lighter, fluffier cheesecake.
• Customizable: Use different yogurt flavors or stir-ins to change it up.
• Great for any occasion: Breakfast, snack, or dessert.

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INGREDIENTS YOU’LL NEED

• 1 2/3 cups (approximately 400g) sweetened vanilla Greek yogurt
• 4 large eggs
• 4 tablespoons (about 32g) cornstarch

How to Make 3-Ingredient Creamy Yogurt Cake

Step-by-Step Instructions

1. Preheat the oven or air fryer

• Oven: Set to 350°F (175°C).
• Air Fryer: Preheat to 320°F (160°C).
• Prepare a 6-inch round baking pan: Lightly grease and line it with parchment paper, letting the edges overhang for easy lifting later.

2. Mix the yogurt and eggs
In a medium bowl, combine the sweetened Greek yogurt and eggs. Whisk until completely smooth and homogenous. This step is key—your batter should be creamy and lump-free.

3. Add the cornstarch
Sift the cornstarch directly into the bowl to prevent clumping. Whisk again until fully incorporated. The mixture should look like a silky custard.

4. Pour and bake
Pour the batter into the prepared pan. Tap the pan lightly on the counter to release air bubbles.

• Oven method: Bake for 70–75 minutes. The top should turn golden and the center should be set.
• Air Fryer method: Bake for 20–23 minutes. The top may puff up and slightly crack, but that’s normal.

5. Cool and chill
Allow the cake to cool in the pan for at least 30 minutes. Then transfer to the fridge and chill for 2 hours or overnight. This step is essential—it helps the cake firm up and develop its signature creamy texture.

6. Slice and serve
Once chilled, lift the cake out using the parchment overhang. Slice with a sharp knife and serve as-is, or topped with berries, a dollop of whipped cream, or a drizzle of honey.

Helpful Tips

• Don’t skip chilling: The cake improves in texture as it cools—trust the process.
• Use sweetened Greek yogurt: Unsweetened yogurt may result in a bland cake unless extra sugar is added.
• Flavor variations: Add a splash of lemon juice and zest for brightness, or a teaspoon of vanilla extract for depth.
• Size matters: Use a 6-inch pan for ideal thickness and bake time.
• Check doneness: A toothpick inserted in the center should come out mostly clean, with a few moist crumbs.

Details

• Prep Time: 5 minutes
• Cook Time: 70 minutes (oven) or 23 minutes (air fryer)
• Total Time: About 1 hour and 15 minutes
• Yield: Serves 8
• Category: Dessert
• Method: Baking
• Cuisine: International
• Diet: Vegetarian

Notes

• This recipe is naturally gluten-free.
• For dairy-free, you can try coconut or almond yogurt, but results may vary.
• Best served chilled, but equally delightful at room temperature.

Nutritional Information (per slice)

• Calories: 250 kcal
• Protein: 11g
• Fat: 5g
• Carbohydrates: 35g
• Fiber: 0g
• Sugar: 20g

Frequently Asked Questions

Can I use regular yogurt instead of Greek yogurt?
Yes, but strain it through cheesecloth first to remove excess liquid. The cake may be slightly less firm.

What happens if I skip the cornstarch?
Cornstarch acts as a binder. Without it, the cake may not set properly.

Can I freeze this cake?
Yes! Wrap slices in plastic wrap and freeze up to 1 month. Thaw in the fridge overnight.

Why did my cake deflate after baking?
Some deflation is normal due to steam release. Cooling gradually helps prevent major sinking.

Storage Instructions

Store leftover cake in an airtight container in the refrigerator for up to 3 days. The texture remains silky and rich after chilling. For best flavor, let it sit at room temperature for 10 minutes before serving.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other creamy delights:

• Maulwurfkuchen vom Blech: The Ultimate Sheet-Pan Chocolate-Banana Delight
• The Story Behind This Strawberry Cheesecake
• A Cozy Slice of Heaven: Chocolate Caramel Cake
• A Cozy Slice of Tradition: The Story Behind Butter Pecan Cake Loaf

Conclusion

In a world full of overcomplicated recipes, this 3-ingredient creamy yogurt cake is a breath of fresh, sweet air. Its minimalist charm, combined with rich, velvety results, makes it a must-bake for anyone craving a moment of comfort. Whether it’s your first time in the kitchen or your thousandth, this cake brings joy with every creamy, melt-in-your-mouth bite.