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Three-Ingredient Yogurt Cake

A gentle, sweet, and creamy cake made with just three ingredients—perfect for dessert or breakfast.
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 2/3 cups nonfat vanilla Greek yogurt Full-fat vanilla Greek yogurt can be used for a richer taste.
  • 4 large eggs Ensure eggs and yogurt are well combined.
  • 4 tablespoons cornstarch Press any clumps against the bowl with the whisk if necessary.

Method
 

Preparation
  1. Spray the interior of a 6-inch round cake pan with cooking spray, then line the bottom and sides with parchment paper.
  2. In a large bowl, whisk yogurt and eggs together until smooth and uniform in color.
  3. Sprinkle in the cornstarch and whisk until fully incorporated and lump-free.
  4. Pour the batter into the prepared pan and smooth the top with a spatula.
Baking
  1. For air fryer: Preheat the air fryer to 320°F (160°C) and bake for 20–23 minutes until puffed and set.
  2. 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.
Cooling
  1. Cool the cake at room temperature for 30 minutes, then refrigerate for at least 2 hours before slicing.
  2. Optionally drizzle with honey before serving.

Notes

Store in the refrigerator for up to 3–4 days and slice as needed. Reheat gently; avoid using high heat.