It’s the kind of recipe I turn to when I want something gently sweet, unmistakably creamy, and fast to pull together — without flour, butter, or oil. This three-ingredient yogurt cake is streamlined: whisk, bake (air fryer or oven), chill, and serve. It’s especially useful when you want a light dessert or a simple breakfast cake that keeps well in the fridge.
The payoff is practical: a tender, custard-like cake with a slight tang from vanilla Greek yogurt, a smooth, custardy crumb from the eggs, and a very clean ingredient list that means minimal shopping and cleanup. If you’re into simple, reliable recipes, it pairs well with other low-effort treats like my 3-ingredient peanut butter cookies.
Why This Recipe Works
- Extremely few ingredients: Greek yogurt provides fat, moisture, and flavor while eggs give structure; cornstarch lightens the texture without gluten.
- Custardy texture: eggs set into a tender, slightly wobbly interior; the cake is best slightly chilled to firm up for clean slices.
- Fast prep, low cleanup: everything mixes in one bowl and bakes in a single 6-inch pan — no creaming or folding.
- Two cooking options: air fryer for a quick 20–23 minute finish or oven for a gentle 70–75 minute bake that’s forgiving in busy kitchens.
- Meal-prep friendly: keeps chilled for several days and slices neatly for breakfast portions or snack plates alongside simple sides like my 3-ingredient Cool Whip mousse.
Quick Kitchen Note
I rely on recipes like this when I want a reliable, make-ahead dessert that’s also fine for breakfast. It’s forgiving: as long as the eggs and yogurt are well combined and you watch for the “puffed and set” finish, it turns out consistently.
What It Tastes Like
This cake tastes lightly sweet with a gentle vanilla tang. Texture is silky and custard-like rather than crumbly; the top puffs in the oven or air fryer and then settles to a creamy, tender slice. The aroma is clean—just yogurt and baked eggs—with a finishing sweetness that benefits from a drizzle of honey or fresh fruit.
Ingredients
The cake relies on three pantry-friendly ingredients: vanilla Greek yogurt for flavor and moisture, eggs for structure and richness, and cornstarch to stabilize and give a smooth, thin-set texture without flour. If you have full-fat vanilla Greek yogurt on hand, it will give a slightly richer result.
- 1 2/3 cups nonfat vanilla Greek yogurt
- 4 large eggs
- 4 tbsp cornstarch
Step-by-Step Instructions
- Prep the pan: Spray the interior of a 6-inch round cake pan with cooking spray, then line the bottom and sides with a strip of parchment paper that comes up above the pan edges. The extra parchment gives a rustic look and makes it easy to lift the cake out after chilling.
- Combine yogurt and eggs: In a large bowl, whisk the yogurt and eggs together until smooth and uniform in color — no streaks of white. A few vigorous strokes are enough; you want a glossy, slightly airy mixture but not heavy whipping.
- Add cornstarch: Sprinkle in the cornstarch and whisk until fully incorporated and lump-free. The batter should be thick but pourable; if you see any small clumps, press them against the bowl with the whisk until smooth.
- Transfer to pan: Pour the batter into the prepared 6-inch pan and smooth the top with a spatula. The batter will be level and glossy.
- Bake — air fryer option: Preheat the air fryer to 320°F (160°C). Place the pan in the basket and bake for 20–23 minutes. The cake is done when it’s puffed, the top looks set (not wet or glossy), and the center no longer jiggles like liquid — a very slight wobble is fine.
- Bake — oven option: Preheat the oven to 350°F (177°C). Place the pan on the middle rack and bake for 70–75 minutes. Look for the same signs: puffed top, set surface, and a center that’s no longer loose. The longer oven time is gentle and forgiving; check at the earlier end if your oven runs hot.
- Cool and chill: Cool the cake at room temperature for 30 minutes, then refrigerate for at least 2 hours before serving. Chilling firms the interior so you can slice cleanly. Before serving, let slices come to room temperature briefly if you prefer softer texture. Optionally, drizzle with honey.
Common Mistakes to Avoid
- Overwhisking the eggs and yogurt: Too much aeration can make the cake collapse as it cools. Whisk until combined and smooth, not whipped.
- Skipping the parchment overhang: Without it, the cake can be hard to lift from the pan and may break when unmolding. Let the paper run above the rim.
- Misreading doneness: If the center is still shiny and liquid, it needs more time. Look for a set surface and a small, controlled wobble — not a loose, jiggly center.
- Using the wrong pan size: This recipe is calibrated for a 6-inch pan. Using a much larger pan will thin the batter and change bake time significantly.
Variations and Swaps
- Swap yogurt fat level: Full-fat vanilla Greek yogurt will yield a slightly richer, less tangy cake; the method and times remain the same.
- Individual portions: Bake in small ramekins instead of one pan—watch closely and use the same doneness cues (puffed and set).
- Double the recipe: To make a larger cake, double ingredients and use a 9-inch pan; baking times will change, so rely on the visual cues for doneness.
Serving Suggestions
Serve slices simply with a drizzle of honey, fresh berries, or a spoonful of yogurt. It also pairs nicely with a small crisp cookie or nutty biscotti; for a compact dessert plate, try a toasted coconut treat like my 3-ingredient keto coconut macaroons.
Storage and Meal Prep
Store the cake covered in the refrigerator for up to 3–4 days; it’s best kept whole and sliced as needed. Reheat gently by bringing slices to room temperature for 20–30 minutes — avoid high heat, which can cause the custard texture to weep. This cake is a good make-ahead option for breakfast or assembled dessert boxes alongside simple cookies like these 3-ingredient no-bake brownie bites.
FAQs
Q: Can I use plain Greek yogurt instead of vanilla?
A: Yes, but the recipe assumes vanilla for flavor. If you use plain, your cake will be less sweet and less vanilla-forward.
Q: Why did my cake sink after cooling?
A: Overmixing or rapid temperature changes can cause collapse. For best results, don’t overwhisk and allow gradual cooling at room temperature before chilling.
Q: Can I make this ahead for a party?
A: Yes — refrigerate at least 2 hours and up to 3–4 days. Chill fully before storing for the cleanest slices.
Q: Air fryer vs oven — which is better?
A: Air fryer is quicker and concentrates heat for a lightly puffed top. Oven is gentler and more forgiving for uneven heat; use visual doneness cues either way.
Final Tip
For the cleanest slices, chill the cake thoroughly and run a knife under hot water, wipe dry between cuts, and slice in a single smooth motion — it keeps the tender custard texture intact.
Conclusion
For another minimalist yogurt-baked option, see 3 Ingredient Yogurt Cake (No Flour, Butter, or Oil) – Kirbie’s Cravings for a slightly different take. If you want a European-style flourless texture, check out Flourless Yogurt Cake – Light, Fluffy, Tangy | Kitchen Frau. And for a close variation of this exact concept, compare with 3 Ingredient Creamy Yogurt Cake (No Flour, Butter or Oil).
Three-Ingredient Yogurt Cake
Ingredients
Method
- Spray the interior of a 6-inch round cake pan with cooking spray, then line the bottom and sides with parchment paper.
- In a large bowl, whisk yogurt and eggs together until smooth and uniform in color.
- Sprinkle in the cornstarch and whisk until fully incorporated and lump-free.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- For air fryer: Preheat the air fryer to 320°F (160°C) and bake for 20–23 minutes until puffed and set.
- For oven: Preheat the oven to 350°F (177°C) and bake for 70–75 minutes until puffed, set surface, and center is not loose.
- Cool the cake at room temperature for 30 minutes, then refrigerate for at least 2 hours before slicing.
- Optionally drizzle with honey before serving.
