The 3-Ingredient Yogurt Cake

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🍮 The 3-Ingredient Yogurt Cake

Yields: 6 Servings | Prep time: 10 mins | Bake time: 45–50 mins

The Ingredients

  • Greek Yogurt: 1 ½ cups (approx. 350g). Use full-fat, plain, and thickened.

  • Eggs: 4 large, room temperature.

  • Cornstarch: 4 tablespoons (approx. 40g).

Instructions

  1. Prep: Preheat your oven to 340°F (170°C). Grease a 6-inch round cake pan and line the bottom and sides with parchment paper. (The parchment should stand taller than the rim, as the cake rises significantly).

  2. Separate: Separate the egg yolks from the whites.

  3. Mix Base: In a large bowl, whisk the yogurt and egg yolks together until smooth. Sift in the cornstarch and whisk again until no lumps remain.

  4. Whip Whites: In a separate, clean bowl, beat the egg whites until stiff peaks form.

  5. Fold: Gently fold the egg whites into the yogurt mixture in three batches. Use a spatula and a “cut and fold” motion to keep the air in the batter.

  6. Bake: Pour the batter into the prepared pan. Bake for 45–50 minutes until the top is golden brown and the cake is set but slightly jiggly.

  7. Cool: Turn off the oven and leave the door cracked for 10 minutes. Remove and let it cool completely in the pan before refrigerating for at least 2 hours.

📝 Notes & Tips

  • The Sweetness Factor: Since this is a “true” 3-ingredient recipe, the only sweetness comes from the yogurt. If you use plain yogurt, it will be very tart. For a dessert-like flavor, use vanilla Greek yogurt or add 4 tablespoons of honey/sugar (which technically makes it a 4-ingredient cake).

  • The Jiggle: Don’t be alarmed if the cake sinks slightly as it cools; this is normal for soufflé-style bakes.

  • Room Temp Matters: Ensure your yogurt and eggs are not ice-cold to prevent the batter from seizing or losing volume.

🥗 Nutritional Info (Per Serving)

Estimate based on plain full-fat Greek yogurt.

Nutrient Amount
Calories 135 kcal
Protein 10g
Fat 7g
Carbohydrates 8g
Sugar 3g

✨ Benefits

  • High Protein: Thanks to the Greek yogurt and eggs, this is a much more satiating treat than standard flour-based cakes.

  • Gluten-Free: Naturally flourless, making it safe for those with gluten sensitivities.

  • Low Calorie: Significantly lower in sugar and fat than traditional cheesecakes.

❓ Common Questions

Q: Can I use regular yogurt instead of Greek?

A: Regular yogurt is too watery. If you must use it, strain it through a cheesecloth for several hours first to reach a thick, Greek-like consistency.

Q: Why did my cake deflate?

A: Soufflé cakes rely on air bubbles. If you fold the egg whites too aggressively or take the cake out of the oven into cold air too quickly, the structure will collapse.

Q: Does it taste like cheesecake?

A: It has the tang of a cheesecake but is much lighter and less “dense.” It’s more like a creamy cloud.

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