3 Ingredient Creamy Yogurt Cake

this Recipe

First, I just want to say a heartfelt thank you for being here! Truly — sharing recipes with you is one of the greatest joys in my life, and today’s recipe is one of those magical finds I couldn’t wait to pass along. 3 Ingredient Creamy Yogurt Cake is the perfect blend of simplicity and luscious flavor. Right after the H1 title, here’s your keyword: 3 Ingredient Creamy Yogurt Cake.

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What Is 3 Ingredient Creamy Yogurt Cake?

At its heart, this cake is all about simplicity and purity. Made with just yogurt, eggs, and a bit of starch, this cake comes out dreamy — almost like a cross between a cheesecake and a custard. No fancy flours, no added oils, no need to pull out your entire pantry!

It’s so airy and creamy that it almost melts on your tongue. Plus, it’s naturally gluten-free and protein-packed thanks to the yogurt and eggs!

Reasons to Love This Recipe

Unbelievably Easy: Three ingredients, one bowl, minimal cleanup!

Guilt-Free Treat: High in protein and lower in sugar (depending on your yogurt choice!)

Versatile: Dress it up with fresh fruit, a drizzle of honey, or a dusting of powdered sugar

Kid-Friendly: Soft, creamy, and not overly sweet — little ones love it too!

What Does 3 Ingredient Creamy Yogurt Cake Taste Like?

Imagine a light and fluffy cheesecake with the silky mouthfeel of custard. It’s gently sweet, tangy from the yogurt, and incredibly satisfying without feeling heavy. The top develops a gorgeous, slightly golden skin that makes it look bakery-beautiful without any effort. Honestly, the smell alone — warm, creamy, vanilla-like — will make you want to dive in face first!!

Benefits of This Recipe

Healthy-ish: Depending on the yogurt you use, this can be a protein-packed snack or dessert

Budget-Friendly: Three ingredients you probably already have

Make-Ahead Friendly: It gets even better after chilling!

Customizable: A canvas for your favorite toppings and flavors

Ingredients List

Here’s what you’ll need:

• 1 ½ cups (about 370g) plain yogurt (Greek or regular, your choice!)
• 3 large eggs
• 3 tablespoons cornstarch (or potato starch)

Optional: a splash of vanilla extract, lemon zest, or a bit of honey for extra flavor!

Necessary Tools for Preparation

• Medium mixing bowl
• Whisk
• 6-inch round cake pan (springform if you have one)
• Parchment paper
• Baking sheet with water (for a water bath)

Ingredient Additions and Substitutions

Yogurt: Use Greek yogurt for a thicker, denser cake; regular yogurt makes it lighter

Cornstarch Substitute: Potato starch or tapioca starch work perfectly

Flavor Boosts: Add vanilla extract, a bit of cinnamon, or zest a lemon right into the batter for an aromatic upgrade!

How to Make 3 Ingredient Creamy Yogurt Cake

1. Preheat your oven to 325°F (160°C). Line your cake pan with parchment and lightly grease the sides.
2. In a medium bowl, whisk the eggs until frothy.
3. Add in the yogurt and cornstarch, whisking until completely smooth and no lumps remain.
4. Pour the batter into your prepared pan.
5. Place the cake pan into a larger baking dish and fill the outer dish with hot water halfway up the sides (this helps create that dreamy custard texture!)
6. Bake for 40-50 minutes, or until the center is set and the top is slightly golden.
7. Cool completely at room temperature, then refrigerate for at least 2 hours before slicing.

I promised you versatile, and here’s proof — you can even serve it slightly warm for a cozy, pudding-like dessert!

What to Serve with Creamy Yogurt Cake

• Fresh berries and a drizzle of honey
• A dusting of powdered sugar
• A scoop of vanilla ice cream (because why not?!)
• Sliced peaches or mango for a tropical vibe
• A spoonful of berry compote for extra sweetness

Tips for Making the Perfect Yogurt Cake

Use room temperature eggs: They whisk up lighter and help the batter mix more easily

Don’t skip the water bath: It keeps the cake ultra-creamy and prevents cracks!

Chill before slicing: It firms up beautifully and gives that cheesecake-like texture

Line your pan: Yogurt cake can stick; parchment makes life much easier

Storage Instructions

Refrigerate: Store leftovers in an airtight container in the fridge for up to 5 days

Freeze: You can freeze slices tightly wrapped for up to 2 months. Thaw overnight in the fridge before enjoying

General Information

This 3 Ingredient Creamy Yogurt Cake is naturally gluten-free, and depending on your yogurt, can also be low-carb or keto-friendly! You can even experiment with dairy-free yogurts like coconut or almond milk yogurt — just be sure they’re thick varieties.

Frequently Asked Questions (FAQ)

Can I use flavored yogurt?

Yes! Just be mindful that it will change the sweetness and flavor profile of your cake. Vanilla or lemon-flavored yogurts are especially lovely.

Can I make this without a water bath?

Technically yes, but the water bath ensures an even bake and super creamy texture. Without it, your cake might brown faster and be less silky.

How do I know when the cake is done?

It should be set but slightly jiggly in the center (think cheesecake). It will firm up more as it cools.

Conclusion

If you’re looking for a dessert that’s easy, beautiful, and somehow both light and creamy, this 3 Ingredient Creamy Yogurt Cake is your dream come true! It’s the kind of simple joy that reminds me why I love baking — minimum effort, maximum deliciousness.

And if you love this recipe, I highly recommend trying out my Easy Peach Yogurt Cake or No-Bake Yogurt Cheesecake next — anything but boring!!

Share Your Creations!

If you try this recipe, please leave a review and rating below! I love seeing your beautiful cakes — tag me on Pinterest with your photos!

Nutritional Information (Approximate per Slice)

• Calories: 110
• Protein: 7g
• Fat: 4g
• Carbs: 10g
• Sugar: 5g

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