Creamy 3 Ingredient Yogurt Cake

This creamy yogurt cake transforms just three simple ingredients into a deliciously light dessert that tastes like you spent hours in the kitchen. The magic happens when Greek yogurt combines with eggs and cornstarch to create a texture reminiscent of Japanese cheesecake but with significantly less effort and far fewer calories.

I discovered this recipe during a pantry challenge month when my dessert options were limited. What started as a kitchen experiment has become my go-to impressive-yet-effortless dessert for unexpected guests or weeknight treats.

Key Ingredients

• Nonfat vanilla Greek yogurt: Gives this cake its creamy texture and subtle sweetness while keeping it light. Look for a high-quality brand with real vanilla for the best flavor.
• Large eggs: Provide structure and richness. Room temperature eggs incorporate more easily into the batter.
• Cornstarch: Creates that magical custard-like texture. Make sure yours is fresh as cornstarch can lose its thickening power over time.

Step-by-Step Instructions

Prepare the pan:

Line a 6-inch round cake pan with parchment paper after giving it a light spray with cooking oil. Allow the paper to extend slightly above the edges. The rustic wrinkled edges are part of the cake's charm so no need for perfection here.

Mix the batter:

Combine yogurt and eggs in a large bowl and whisk thoroughly until completely incorporated. The mixture should look smooth and uniform. Sprinkle in cornstarch gradually while whisking to prevent lumps. Continue whisking until the batter is silky and smooth.

Choose your cooking method:

For air fryer cooking preheat to 320°F and bake for about 20-23 minutes until the cake puffs up and develops a caramelized surface. For oven baking preheat to 350°F and bake substantially longer around 70-75 minutes watching for the same visual cues.

Cooling phase:

Allow the cake to cool at room temperature for 30 minutes before transferring to the refrigerator for at least 2 hours. Overnight chilling yields the best flavor development as the cake sets and the flavors meld together beautifully.

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This cake reminds me of the Japanese cheesecakes my grandmother would make but with a fraction of the effort. I remember the first time I served it to my skeptical dessert-loving friends who could not believe it contained no cream cheese or butter. Their amazed expressions as they took their first bites remain one of my favorite cooking memories.

Sweetness Adjustments

This cake intentionally features a mild sweetness level that lets the natural tanginess of the yogurt shine through. If you prefer a sweeter dessert try adding 1/4 cup of granulated sugar to the batter. For those using plain unsweetened Greek yogurt bump that up to 1/2 cup of sugar. Alternatively you can keep the cake base as is and customize individual servings with honey maple syrup or fresh fruit compote drizzled over top right before serving.

Texture Variations

The cooking method significantly impacts the final texture of this cake. The air fryer version tends to be slightly denser with a more pronounced caramelized exterior while the oven-baked version rises more dramatically and has a more consistent texture throughout. Both are delicious but if you prefer a more soufflé-like center the oven method might be your preference. For a more pudding-like consistency try reducing the cooking time by 2-3 minutes checking carefully for doneness.

Serving Suggestions

While delicious on its own this yogurt cake pairs wonderfully with seasonal fruits. In summer serve with fresh berries and a light dusting of powdered sugar. For fall and winter try warming some sliced apples or pears with cinnamon and a touch of butter to spoon over the top. A dollop of lightly whipped cream or a scoop of vanilla ice cream turns this simple cake into an elegant dessert worthy of company.

Storage Tips

The cake keeps beautifully in the refrigerator for up to 5 days stored in an airtight container. The texture actually improves after the first day as the flavors continue to develop. I do not recommend freezing this cake as the delicate texture can become compromised when thawed. Always let the cake come to room temperature for about 15-30 minutes before serving for the best taste and texture.

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Frequently Asked Questions

→ Can I use plain Greek yogurt instead of vanilla?

Yes, you can use plain Greek yogurt, but consider adding a sweetener like sugar or honey to balance the flavor if you'd prefer a sweeter cake.

→ What is the best way to bake this cake?

You can bake it in an air fryer at 320°F (160°C) for 20-23 minutes or in an oven at 350°F (177°C) for 70-75 minutes. Both methods yield great results.

→ Why does the cake deflate after baking?

This is normal. The cake will puff up while baking and deflate slightly as it cools. It creates a rustic look and does not affect the texture or taste.

→ How can I make the cake sweeter?

You can add 1/4 to 1/2 cup of sugar to the batter or drizzle honey or syrup on top before serving for extra sweetness.

→ How long should I chill the cake in the fridge?

Chill the cake for at least 2 hours, or overnight for the best flavor. Serve it at room temperature by letting it rest for 15-30 minutes after removing it from the fridge.