3 Ingredient Creamy Yogurt Cake Recipe
Introduction
This 3 Ingredient Creamy Yogurt Cake is a delightfully simple and rustic dessert that’s both light and flavorful. Made with just Greek yogurt, eggs, and cornstarch, it’s easy to prepare yet impressively creamy and tender. Perfect for a quick treat or a casual gathering.
Ingredients
- 1 2/3 cups (400 g) nonfat vanilla Greek yogurt
- 4 large eggs
- 4 tbsp (32 g) cornstarch
Instructions
- Step 1: Spray the inside of a 6-inch round cake pan with cooking spray. Line the entire interior with one large sheet of parchment paper, allowing it to extend slightly above the edges. Press and crease the parchment so it sticks to the pan, accepting wrinkles for a rustic look.
- Step 2: In a large bowl, whisk together the yogurt and eggs until fully combined. Add the cornstarch and whisk again until the batter is smooth. Pour the batter into the prepared pan.
- Step 3: To bake in an air fryer, preheat it to 320°F (160°C) and cook for 20-23 minutes. The cake should puff up, lose any liquid jiggle, and have a caramelized surface. It will deflate slightly when removed. For oven baking, preheat to 350°F (177°C) and bake for 70-75 minutes until puffed, firm, and caramelized on top, then allow to deflate and wrinkle as it cools.
- Step 4: Let the cake cool at room temperature for 30 minutes, then refrigerate for at least 2 hours. For best flavor, chill overnight. Before serving, remove from the fridge 15-30 minutes to warm slightly. Optionally, drizzle with honey or another sweetener.
Tips & Variations
- For a sweeter cake, gently fold in 2-4 tablespoons of sugar with the eggs and yogurt before adding cornstarch.
- Use flavored Greek yogurt like lemon or blueberry to add a twist without extra ingredients.
- To make a dairy-free version, substitute with plant-based yogurt, but expect slightly different texture.
Storage
Store the cake in an airtight container in the refrigerator for up to 3 days. Reheat gently at room temperature before serving or enjoy cold. This cake is best served slightly chilled or at room temperature to highlight its creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular yogurt instead of Greek yogurt?
Greek yogurt works best for its thickness and protein content, which help create the cake’s structure. Using regular yogurt may result in a thinner batter and a less firm cake.
Why is cornstarch used in this recipe?
Cornstarch acts as a stabilizer and thickener, helping the cake hold together since it contains no flour. It provides a delicate, smooth texture without adding heaviness.
Print3 Ingredient Creamy Yogurt Cake Recipe
This 3 Ingredient Creamy Yogurt Cake is a simple, rustic dessert made from nonfat vanilla Greek yogurt, eggs, and cornstarch. It’s a light and fluffy cake with a caramelized surface, perfect for a quick and healthy treat. The recipe can be baked either in an air fryer or a conventional oven, yielding a deliciously creamy texture that melts in your mouth.
- Prep Time: 10 minutes
- Cook Time: 20-23 minutes (air fryer) or 70-75 minutes (oven)
- Total Time: 3 hours (including chilling time)
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Yogurt Cake Batter
- 1 2/3 cups (400 g) nonfat vanilla Greek yogurt
- 4 large eggs
- 4 tbsp (32 g) cornstarch
Instructions
- Prepare the Cake Pan: Spray the interior of a 6-inch round cake pan with cooking spray. Line the interior completely with a large sheet of parchment paper, making sure it comes up slightly above the edges of the pan. Press and crease the parchment to fit the pan. The parchment will be wrinkled and uneven, which is expected for this rustic-style cake.
- Make the Batter: In a large mixing bowl, add the nonfat vanilla Greek yogurt and the eggs. Whisk together thoroughly until well combined. Then add the cornstarch and whisk again until the batter is completely smooth. Pour the prepared batter into the lined cake pan.
- Cook the Cake: For air fryer cooking, preheat the air fryer to 320°F (160°C) and bake the cake for 20 to 23 minutes. The cake should puff up and have a caramelized surface without being jiggly inside. It will slightly deflate upon removal but should not shrink significantly. For oven baking, preheat the oven to 350°F (177°C) and bake for 70 to 75 minutes until puffed up, no longer jiggly, and caramelized on top. The cake will deflate and wrinkle as it cools.
- Cool and Chill: Let the cake cool at room temperature for about 30 minutes. Then place the cake in the refrigerator for at least 2 hours, preferably overnight, to allow the flavors to develop fully. Before serving, remove the cake from the fridge and let it sit at room temperature for 15 to 30 minutes. Optionally, drizzle with honey or a sweetener of your choice.
Notes
- The parchment paper lining creates a rustic edge and prevents the cake from sticking.
- Nonfat vanilla Greek yogurt is key for the cake’s creamy texture and subtle sweetness.
- Resting the cake in the fridge helps the flavors deepen and the texture to set perfectly.
- The cake can be cooked either in an air fryer or a conventional oven depending on available equipment.
- For added sweetness, drizzle honey or your favorite sweetener before serving.
Keywords: Creamy Yogurt Cake, Greek Yogurt Cake, Easy Dessert, Low Fat Cake, 3 Ingredient Cake, Air Fryer Cake, Healthy Dessert
