*3-Ingredient Yogurt Cake* 🍰
This is the cake when you want dessert but have 3 things in the fridge. Looks fancy, takes 5 min to mix.
Fluffy, custardy, no flour, no oil. Viral for a reason. Tastes like cheesecake + soufflé had a baby.
_Serves 8 | Prep 5 min | Bake 40 min_
Ingredients*
– *Greek yogurt*: 1½ cups / 375g — plain, full-fat or 2% for best texture
– *Eggs*: 4 large, room temp
– *Cornstarch*: ¼ cup / 30g — or 3 tbsp if you want it less set
_That’s it. No sugar, no flour, no butter._
Optional but worth it:*
– *Sweetener*: ⅓ cup erythritol, sugar, or honey — if you want it sweet
– *Vanilla*: 1 tsp
– *Lemon zest*: 1 tsp — brightens it up
– *Pinch of salt*: Balances flavor
Method*
*1. Prep — 5 min*
Heat oven to 350°F. Line 8-inch round pan with parchment. High sides help.
Separate eggs. Yolks in one bowl, whites in another. Must be clean, no yolk in whites.
*2. Mix base*
Bowl with yolks: whisk in yogurt, cornstarch, vanilla + sweetener if using. Smooth batter.
*3. Whip whites*
Beat egg whites to stiff peaks, 3–4 min with hand mixer. Should hold a peak when you lift beater.
*4. Fold*
Fold ⅓ of whites into yolk mix to lighten. Then gently fold in rest. Don’t deflate. Batter should be airy.
*5. Bake — 35–40 min*
Pour into pan. Tap to release bubbles. Bake 35–40 min until top is golden and center jiggles slightly.
Don’t open oven first 30 min or it collapses.
*6. Cool*
Cool 30 min in pan. It sinks a bit — normal. Fridge 2 hours to set. Run knife around edge, flip out.
Why this works:*
1. *Whipped whites*: All the rise. No baking powder needed
2. *Cornstarch*: Sets the yogurt custard so it slices clean
3. *Greek yogurt*: Thick enough to hold structure. Regular yogurt = soup
4. *Room temp eggs*: Whip higher. Cold eggs = flat cake
5. *Cooling*: Sets the custard. Hot = falls apart
Texture reality:*
Not like flour cake. More like Japanese cheesecake or baked yogurt. Creamy, light, slightly tangy. If you want sweet dessert vibes, add sweetener + vanilla. Without it, tastes like plain baked yogurt.
Pro tips:*
1. *Cracks*: Normal. Dust with powdered erythritol to hide
2. *Water bath*: Set pan in larger pan with 1 inch hot water. Prevents cracking, extra creamy
3. *Don’t overbake*: Center should wobble. It sets as it cools
4. *Parchment up sides*: Cake rises then falls. High parchment keeps it from spilling
5. *Greek yogurt only*: Regular yogurt is too thin. Strain it overnight if that’s all you have
Easy swaps:*
– *Flavor*: 2 tbsp cocoa powder for chocolate, 1 tsp lemon zest for lemon
– *Protein*: Add 1 scoop vanilla protein powder, reduce cornstarch to 2 tbsp
– *Dairy-free*: Thick coconut yogurt + 1 extra tbsp cornstarch
– *Topping*: Fresh berries, SF jam, drizzle of honey, or that no-sugar peanut butter icebox topping
Nutrition — plain version:*
Per slice, 8 servings: ∼70 cal, 5g protein, 4g carbs, 3g fat.
With sweetener + vanilla: ∼85 cal.
Storage:*
Fridge 4 days covered. Gets denser/fudgier day 2.
Freezer 1 month. Thaw overnight in fridge.