3-Ingredient Yogurt Cake

By bhutta shaharyar

3-Ingredient Yogurt Cake

A light, airy, custard-like cake made with just a few pantry staples. This cake is often compared to a crustless cheesecake or Japanese-style cotton cake because of its soft, slightly jiggly texture and mild tangy flavor.

Ingredients (3 main ingredients)

  • 1 cup (240g) plain yogurt (Greek yogurt works best)
  • 3 large eggs
  • 3 tablespoons cornstarch (cornflour)

Optional (not counted in 3 ingredients):

  • 2–4 tablespoons sugar or honey (for sweetness)
  • 1 tsp vanilla extract
  • A pinch of salt

Instructions

  1. Preheat oven to 170°C (340°F). Line a small cake pan (6–7 inch) with parchment paper.
  2. In a bowl, whisk yogurt and eggs until smooth and fully combined.
  3. Add cornstarch and mix until no lumps remain.
  4. (Optional) Add sugar and vanilla for flavor.
  5. Pour batter into prepared pan.
  6. Place pan in a larger baking tray filled halfway with hot water (water bath method).
  7. Bake for 35–45 minutes, until the top is lightly golden and center is just set.
  8. Turn off oven and let cake sit inside for 10–15 minutes.
  9. Cool completely before slicing (it firms up as it cools).

Description

This 3-ingredient yogurt cake is soft, fluffy, and lightly tangy with a custard-like interior. It’s not overly sweet, making it perfect for breakfast, tea time, or a light dessert. The texture sits between cheesecake and soufflé, and it melts in your mouth when served chilled.

Tips for Best Results

  • Use thick yogurt (Greek yogurt) for better structure.
  • Don’t overbake—this can make it dry or rubbery.
  • A water bath is essential for creamy texture.
  • Let it cool completely before cutting; it sets as it cools.
  • Chill for 2–3 hours for a firmer cheesecake-like texture.

Servings

  • Serves: 4–6 people
  • Best served chilled or at room temperature

Nutritional Information (Approx. per slice, 6 servings)

  • Calories: ~120–150 kcal
  • Protein: 6–8 g
  • Carbohydrates: 8–12 g
  • Fat: 6–8 g
  • Calcium: Moderate
  • Sugar: Low (depends on added sweetener)

Values vary depending on yogurt type and added sugar.

Benefits

  • High in protein from eggs and yogurt
  • Good source of calcium for bone health
  • Lower in sugar than traditional cakes
  • Easier to digest than butter-based desserts
  • Simple ingredients, no processed additives

Q&A

Q1: Why did my cake collapse after baking?

It’s normal for this cake to sink slightly. It is meant to be soft and custard-like. Overbaking or skipping the water bath can cause uneven collapse.

Q2: Can I make it without cornstarch?

Cornstarch helps set the structure. You can replace it with all-purpose flour, but texture will be slightly denser.

Q3: Can I use flavored yogurt?

Yes, but it will increase sweetness and may slightly change texture. Plain yogurt gives the best result.

Q4: Is it supposed to be jiggly?

Yes! A slight jiggle in the center is normal when fresh out of the oven. It firms up after cooling.

Q5: Can I make it in an air fryer?

Yes, bake at 150–160°C for about 25–30 minutes using a small pan, but results may vary slightly.

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