So, About This Yogurt Cake… Let Me Tell You
Look, if you’re looking for complicated, you’re barking up the wrong tree. This 3 ingredient creamy yogurt cake is so easy it almost feels like cheating. I made one last week when a friend texted, “Hey, can I swing by in an hour?”—and honestly, it gave just enough time for the cake AND a quick sweep of the living room, ha! There’s no deep backstory here; just me, craving something a little sweet but not wanting to do Serious Baking (hashtag: lazy-but-hungry). The first time I made this, my cousin declared it was like snuggling with a cloud, so obviously it stuck around on my roster. Oh, and if you leave it in the fridge overnight, it gets even better—sort of like me, after my morning coffee.
Why You’ll Love This (Probably As Much As My Family Does)
I pull this one out when: a) I have surprise guests; b) there’s leftover yogurt in the fridge threatening to expire; c) I just want cake but also a bit of a nap. My family goes a little wild for it—particularly because it’s just tangy enough and not too sweet. And you can literally throw it together in about 10 minutes, which used to be my biggest baking frustration (I’d get too distracted—one time I burned the sugar so badly the pot had to go straight to the bin!). Here, no scary timing, no fancy steps, just… yogurt, eggs, and a bit of starch. Sometimes I wish all of life could be this no-fuss.
Here’s What You’ll Need (And a Few Substitutions)
- 1 1/2 cups (about 375g) whole milk yogurt (I’ve used Greek yogurt in a pinch; my mum claims sheep’s yogurt is king, but tbh, it all works.)
- 4 large eggs (sometimes I use those free-range eggs from the corner shop, but any regular ol’ eggs are fine by me)
- 1/3 cup (about 40g) cornstarch (or potato starch, which I raided form the back of my pantry once and it was… fine)
Optional shout out: A little lemon zest or half a teaspoon of vanilla if you want to fuss—but you really don’t have to. My grandmother would say the simpler the better.
Alright, Here’s How You Do It (Don’t Stress!)
- Preheat your oven to 350°F (175°C) and grease a smallish round cake tin (8 inch works, or use your brownie pan and call it rustic!). Sometimes I use parchment, sometimes I forget. No big drama.
- Crack the eggs into a big bowl and add your yogurt. Give it a good whisk until smooth—this is where I usually sneak a taste (yep, raw eggs, don’t @ me).
- Sprinkle in the cornstarch and whisk again until everything looks glossy and no lumps remain. If it looks a bit weird at first, keep going—it always sorts itself out.
- Pour the batter into your pan. If you’re feeling jazzy, tap it on the counter to pop any big bubbles—but sometimes I skip this because, well, who’s got time?
- Bake for about 35–40 minutes, until the cake is set and just starting to turn a little golden around the edges. It’ll still jiggle a bit in the middle. Don’t panic; it firms up as it cools.
- Let it cool in the pan for at least 20 minutes, then run a thin knife around the edge and ease it out. I usually can’t wait so I burn my fingers—do as I say, not as I do.
Notes I Jotted Down (Learned the Long Way)
- Actually, it’s best if you don’t overbake it—one sad, rubbery cake taught me that. Err a bit on the side of underdone.
- If your yogurt is super thick, just thin it with a splash of milk or water.
- Forgot to grease the pan? It’ll still come out if you line it with parchment—eventually.
How I’ve Jazzed It Up (And One Fail)
- Tried folding in some frozen blueberries—pretty great, just toss them in cornstarch first so the cake doesn’t get all blue and weird.
- Once I swapped half the yogurt for sour cream—came out extra tangy and a bit fluffier, so you could totally do that!
- I once tried mixing in cocoa powder for a chocolate version… ehhh, not my favorite. The texture got iffy, so maybe skip that one.
What You’ll Need—But Don’t Worry If You Don’t Have It
- A whisk or fork (a fork will do if your whisk went missing after that last dinner party… just takes a bit more work)
- An 8-inch round cake pan—or honestly, I’ve used my trusty Pyrex dish and it was grand.
- Baking paper/paper towels (if you’re feeling organized!)
How Long Does It Last? (Short Answer: Not Long)
Technically, you can keep this cake in the fridge for up to 3 days, covered. It gets a bit firmer, which I kind of like. But, if your house is anything like mine, it vanishes in an afternoon. Cold leftovers with coffee the next morning? Heaven.
Makes a Great Snack (Or Dessert… Or Breakfast?)
I’m partial to eating a fat slice with a mug of tea. My nephew always slathers his with raspberry jam (I admit I stole that idea, too). You could dust it with powdered sugar, swirl over some honey or just eat it straight out of the tin when nobody’s looking.
Helpful Pro Tips (Learned From Questionable Judgment)
- Don’t rush the cooling or you’ll get a mushy mess. I once flipped it out straight away—regret!
- If you’re doubling the recipe, use a slightly bigger pan; almost overflowed my oven last time.
- Taste your yogurt first; I nearly used an old tub once that was… not at its best.
Others Have Asked (And Maybe You’re Wondering Too)
Can I make this with non-dairy yogurt? I tried it with coconut yogurt—cake was a bit looser, but still tasty. Just go easy on the brand; some are thicker than others.
Does the cake taste eggy? Nope, not really—once, my aunt guessed it had cream cheese! The tangy yogurt sets the vibe.
My cake sinks in the middle. Why? Honestly, sometimes mine does too. If it’s cooked through, I don’t mind. Try letting it cool in the oven with the door cracked open—that sometimes helps.
Can I freeze it? I tried freezing a leftover slice (yes, it happened!), and it was a bit denser after thawing, but not in a bad way. I’d say best eaten fresh though.
Do I really need the starch? I doubt you’ll get the same texture without it—the cake needs it to set, otherwise you’ll get something like a wobbly pudding. Which, if that’s what you fancy, go for it!
Ingredients
- 1 1/2 cups (about 375g) whole milk yogurt (I’ve used Greek yogurt in a pinch; my mum claims sheep’s yogurt is king, but tbh, it all works.)
- 4 large eggs (sometimes I use those free-range eggs from the corner shop, but any regular ol’ eggs are fine by me)
- 1/3 cup (about 40g) cornstarch (or potato starch, which I raided form the back of my pantry once and it was… fine)
Instructions
-
1Preheat your oven to 350°F (175°C) and grease a smallish round cake tin (8 inch works, or use your brownie pan and call it rustic!). Sometimes I use parchment, sometimes I forget. No big drama.
-
2Crack the eggs into a big bowl and add your yogurt. Give it a good whisk until smooth—this is where I usually sneak a taste (yep, raw eggs, don’t @ me).
-
3Sprinkle in the cornstarch and whisk again until everything looks glossy and no lumps remain. If it looks a bit weird at first, keep going—it always sorts itself out.
-
4Pour the batter into your pan. If you’re feeling jazzy, tap it on the counter to pop any big bubbles—but sometimes I skip this because, well, who’s got time?
-
5Bake for about 35–40 minutes, until the cake is set and just starting to turn a little golden around the edges. It’ll still jiggle a bit in the middle. Don’t panic; it firms up as it cools.
-
6Let it cool in the pan for at least 20 minutes, then run a thin knife around the edge and ease it out. I usually can’t wait so I burn my fingers—do as I say, not as I do.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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