A Simple Start in the Kitchen
This 3-ingredient cake is quick to make, needs no mixer, uses only yogurt instead of butter, oil, or flour, turns out creamy, is low in sugar and calories, and becomes an easy go-to recipe you’ll keep making.
3 ingredient yogurt cake-The Short Answer
Ingredients breakdown (simple and practical)
Eggs
- I do not have any substitutions for eggs in this recipe.
- Eggs act as the main binding element and give the cake its internal structure.
- Without them, the custard-like cake loses stability during baking and the final texture won’t set correctly.
In every 3 ingredient yogurt cake, this ingredient is essential for holding everything together while keeping the creamy feel.
Cornstarch
- I do not have any substitutions for cornstarch either.
- This starch provides thickening, extra binding, and reinforces the structure of the custard-like cake.
- It replaces the need for flour, butter, or oil, which this simple, easy recipe doesn’t require.
From experience, skipping this ingredient affects how the batter sets and weakens the result during baking.
Vanilla Yogurt
- This cake is made using sweetened, vanilla yogurt, which delivers the only sweetness the recipe comes yogurt with.
- You can try other flavors, but they will change the flavor and color of the dessert.
- Always make sure to use yogurt with a normal or higher amount of sugar; you don’t want use low sugar yogurt.
- I’ve used whole milk yogurt, low fat yogurt, and Greek yogurt, including Yoplait original low fat vanilla yogurt, and all worked successfully.
The result is a creamy, custard-like texture that feels rich even though it’s a light dairy-based 3 ingredient yogurt cake.
Ingredient quantities and method notes
3 Ingredient Yogurt Cake uses just 3 ingredients
- 1 ½ cups Greek Vanilla yogurt
- 1 cup Condensed milk sweetened
- 4 tablespoon Corn starch
The batter takes only 5 minutes prepare, and you don’t even need mixer make it
This approach keeps baking stress-free while still delivering a soft, set cake that proves minimal ingredients can still feel indulgent.
How to Make It (My Practical Method)
- I always preheat the oven to 350F, 175C, or 350°F so baking starts evenly and the cake cooks properly from the center to the edges.
- In a large bowl, I mix yogurt and eggs one time until well combined, then add pure vanilla extract.
- I sift cornstarch through a mesh strainer to dissolve clumps, then whisk the mixture until smooth, improving consistency, preventing lumps, and avoiding an eggy taste caused by poor mixing.
Preparing the Pan Correctly
- I pour the batter into a loaf pan or a springform round pan with a removable bottom.
- The pan is lined with parchment paper, using one sheet to fully cover the interior after a light spray of cooking oil.
- I press and crease the paper so it fits; a slightly uneven, rustic, rustic-looking appearance is normal, even if the sides wrinkle or the edges later shrink, which helps prevent leak issues from separate pieces.
Baking Time and Cooling Process
- When the pan is ready and prepared, I start baking and bake for 50-60 minutes or 15-20 minutes at 160°C or 315°F with a fan on medium, depending on pan size.
- The cake should look puffed, not wet, with a golden brown and lightly caramelized top.
- A toothpick inserted into the center should come out clean, after which I allow it to cool, deflate, and sit at room temperature before placing it in the fridge.
Resting, Serving, and Flavor Notes
- I let the cake rest for 30 minutes or 2 hours, then remove it 15 minutes before serving so the texture becomes firm, creamy, and slightly chewy.
- I flip it onto a plate, start cutting, and top it with fresh berries, maple syrup, or honey, sometimes adding a dollop with a spoonful of leftover yogurt, a slice of apricot, or other fruit.
- The cake looks like cheesecake, with a custard-like feel, low sugar, mildly sweet, and tangy, whether plain, flavored, or coconut, making it a lower-sugar option.
Sugar, Measurements, and Adjustments
- I keep in mind that adding granulated sugar before baking—around 1/4 cup or 1/2 cup if unsweetened—lets me taste and adjust, but increases calorie count.
- The original recipe circulating used measurements in grams, specifically 400 yogurt, 4 eggs, and 40 cornstarch.
- To simplify conversion, I avoid exact metric conversions, skip extra measuring spoons, tweak it for US kitchens, making it easier to enjoy as dessert or breakfast—Bon Appétit, enjoy.
Storage & Shelf Life
This three ingredient yogurt cake has a quick shelf life and needs to be enjoyed within two days, and this is something you should keep in mind. The cake stays soft because yogurt has moisture, but that also means its life is short. Be mindful that this three ingredient cake is best fresh, since the quick shelf time affects texture and taste.
Substitutions & Yogurt Choices
This recipe works because you can use any kind of yogurt you like, even if you’re not a fan of Greek yogurt. Personally, I have used Greek yogurt, regular yogurt, plain yogurt, and vanilla or fruity flavors, since my daughter’s favorite is vanilla. If you have full-fat yogurt, opt for it, but don’t stress, this three ingredient yogurt cake is great and sure to turn out well with what you already have.
Notes: How to Make It Work for You
- This easy 3 Ingredient Yogurt Cake can be adjusted to suit your taste, preferences, and dietary needs, especially if you have not tried many alternatives before. From my own baking, I’ve learned it’s best to experiment and adjust quantities slowly so you understand how small changes affect texture and flavor.
- If you want it sweeter, use flavored yogurt like vanilla or coconut, or add 1/4 cup sugar directly to the batter. You can also dress it up by top-ping with a drizzle of chocolate sauce, a dollop of whipped cream, or a dusting of powdered sugar for an extra decadent finish.
- For a different flavor profile, mix spices such as cinnamon, nutmeg, or cardamom into the batter. I always share a lot of tips and information in the post, so review it before making the cake to know what to expect.
- This is a low sugar cake where only sweetness comes from yogurt. If you desire more sweetness, add about 1/4 cup granular sugar. It can be made with whole milk, greek, or other yogurt flavors. When using greek yogurt, add a few tbsp sugar because it’s more tangier than regular yogurt—always select one with a normal to high amount of sugar as the main source.
- I’ve found it work well this way; a very low-sugar yogurt won’t be sweet enough. I’ve personally used Yoplait original with consistent results. You can bake it in a larger or smaller round pan—a larger pan makes the cake thinner, and baking time changes. Always use a single sheet of parchment paper in a springform pan so the batter doesn’t leak through; see full details in the post.
Nutrition: What Each Slice Provides
- The Nutrition information (H3) is provided as estimates from an online nutritional calculator and is not a comprehensive list of all nutrients this recipe does or does not include, such as some vitamins.
- One Serving (1slice) contains Calories 80kcal to 82kcal, Carbohydrates 7g to 11g, Protein 4g, Fat including Saturated 2g, Polyunsaturated 0.5g, Monounsaturated 1g, Trans 0.01g, Cholesterol 88mg, Sodium 53mg to 49mg, Potassium 102mg, Fiber 0.04g, Sugar, Vitamin A 164IU, C 0.2mg, Calcium 68mg, Iron 0.4mg, and NET CARBS 10.
- I’m not a certified nutritionist, so always consult a doctor for accurate guidance if you have dietary restrictions or concerns.
Other Suggestions
If you love easy baking hacks, don’t miss our guide on Making Cookies Without Butter That Melt in Your Mouth, a must-try for soft and rich treats without dairy. Beginners will also appreciate the Fail-Proof Waffle Recipe Without Milk for Beginners, which guarantees crisp, fluffy waffles every time. For quick loaf lovers, Fast & Fluffy Banana Bread with Self Rising Flour is ideal when you want results without extra steps, while the Secret Banana Bread Recipe with 2 Bananas Revealed proves you don’t need a full bunch to bake something amazing. And if your fridge is empty, No Milk? No Worries! The Best Pancakes You’ll Ever Taste has you covered with a breakfast recipe that never disappoints.
FAQs
How do I know if the cake is ready?
After about 50-60 minutes of baking, the cake should be golden and set; when you insert a toothpick, it should come out clean, which is how i know if the cake is ready.
What can I expect after baking the cake?
After baking, you’ll notice the cake will start to deflate and wrinkle, but don’t worry, that’s completely normal, and this is exactly what to expect.
How long do I let my cake cool?
I let my 3 ingredient yogurt cake cool at room temperature for around 30 minutes, then transfer it to the fridge for at least 2 hours before serving, which helps flavors develop and gives a firmer texture.
Can I use dairy-free yogurt for this 3 ingredient yogurt cake?
You are welcome to try dairy-free yogurt in this recipe, but i have not tried it, so you may need to experiment and adjust quantities; i believe it should work, but don’t know for sure, so if you try, let me know in the comments, especially if you can’t resist trying it right away, find it more eggy, not as sweet, or notice the texture.
What does Greek yogurt replace in a cake mix?
Interestingly, Greek yogurt can be used instead of oil and mayonnaise, and when you look side by side, the shocking resemblance between an olive oil cake and a three ingredient yogurt cake may surprised you, even though the two cakes don’t taste very similar, though.
How to make a yogurt cake at home?
It’s actually really easy to make yogurt cake at home because the recipe only calls for two other ingredients, cornstarch and condensed milk, then you need to mix all three ingredients together and bake in the oven for 15-20 minutes, where waiting, come, out, cool, and the hardest part of the recipe test your patience.
What does yogurt do in a cake?
When you bake with yogurt, it can add a bit of cream and moisture to your cakes, which is exactly why this 3 ingredient yogurt cake stays soft and balanced without extra fat.
