Looking for a delicious cake that’s light, fluffy, and comes together with only a few pantry staples? Look no further than this 3-Ingredient Yogurt Cake—a minimalist masterpiece that has become a favorite among bakers around the world. Whether you’re new to baking or simply want something easy yet satisfying, this recipe delivers beautiful results without the complexity of traditional cakes. With just yogurt, eggs, and cornstarch (or flour), you can whip up a wonderfully moist and subtly tangy treat that’s great for breakfast, a snack, or a light dessert.
Preparation Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 6 servings
Cuisine: European-inspired, minimalist baking
Ingredients
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1 cup (250g) plain full-fat yogurt (Greek-style or regular)
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3 large eggs
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3 tablespoons cornstarch (or 4 tablespoons all-purpose flour)
Optional Add-ins (not required, but great if you want a sweeter or more flavorful version):
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2 tablespoons sugar or honey
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1 teaspoon vanilla extract
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Lemon zest or orange zest
Step-by-Step Directions
Step 1: Preheat the Oven
Preheat your oven to 170°C (340°F). Lightly grease or line a 7-inch round cake pan with parchment paper. If using a springform pan, wrap the bottom in foil to prevent any leaks, especially if baking in a water bath.
Step 2: Separate the Eggs
Separate the yolks and whites into two different bowls. You’ll beat the whites to create a fluffy meringue, which gives the cake its signature lightness.
Step 3: Prepare the Batter
In the bowl with egg yolks, add the yogurt and cornstarch (or flour). Whisk until the mixture is smooth, with no lumps. This will form the base of the cake.
Step 4: Beat the Egg Whites
Using a hand mixer or stand mixer, beat the egg whites until they form stiff peaks. This means when you lift the beaters, the egg whites stand up without collapsing. This step is crucial for getting a light and airy texture.
Step 5: Combine Gently
Fold the egg whites into the yogurt mixture in three additions. Use a spatula and a gentle motion to preserve the air in the egg whites. The batter should be light, fluffy, and pale in color.
Step 6: Bake the Cake
Pour the batter into the prepared pan. Smooth the top and tap the pan lightly on the counter to remove any large air bubbles. Bake for 40–45 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
Step 7: Cool and Serve
Let the cake cool in the pan for 10–15 minutes before transferring it to a wire rack. As it cools, it may slightly deflate, which is completely normal. Dust with powdered sugar or serve plain with fruit or a drizzle of honey.
Nutritional Information (per serving)
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Calories: 95
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Protein: 6g
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Carbohydrates: 6g
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Fat: 5g
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Fiber: 0g
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Sugar: 3g
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Sodium: 60mg
The Origins and Popularity of the 3-Ingredient Yogurt Cake
This cake recipe gained popularity through Asian and European baking circles, especially in Japan and Korea, where similar light, souffle-style cakes are beloved. Its simplicity made it go viral on social media, especially during the lockdown era when people turned to baking for comfort. The beauty of this cake lies in its versatility and accessibility—no butter, no oil, and no baking powder required. It’s an ideal introduction to baking for beginners and a pantry-saver for seasoned bakers who want to whip up something quick and crowd-pleasing.
Why You’ll Love This Recipe
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Only 3 ingredients: No need for complicated shopping lists or fancy tools.
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Fluffy texture: Like a cross between a sponge cake and cheesecake.
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Naturally gluten-free (when made with cornstarch).
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Low sugar and fat: A healthier alternative to traditional cakes.
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Customizable: Add lemon zest, vanilla, fruit, or chocolate chips to change the flavor profile.
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Kid-friendly: Mild flavor, soft texture, and minimal mess.
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Perfect for any time of day: Serve as breakfast, tea cake, dessert, or snack.
Health Benefits
This cake is a great option if you’re looking for a lighter dessert that still satisfies a sweet craving. Yogurt provides probiotics, protein, and calcium, supporting gut and bone health. Eggs offer complete protein and essential nutrients like vitamin B12, choline, and selenium. With no added fats or refined sugar (unless you add them), it’s a great choice for those watching their calorie intake or following a lighter diet.
Serving Suggestions
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Dust with powdered sugar: Keep it simple and classic.
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Top with berries: Blueberries, strawberries, or raspberries work beautifully.
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Drizzle with honey or maple syrup: Adds natural sweetness.
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Serve with Greek yogurt or whipped cream: A creamy contrast to the fluffy texture.
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Pair with tea or coffee: Perfect for an afternoon treat or weekend brunch.
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Slice into layers and add jam: Turn it into a minimalist layer cake.
Baking Tips for Success
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Use full-fat yogurt: For a richer flavor and better texture.
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Don’t overmix: Especially after adding egg whites—gentle folding is key.
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Use room temperature eggs: They whip better and hold more volume.
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Line your pan properly: To prevent sticking and ensure even baking.
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Cool gradually: Let the cake rest in the oven with the door cracked open for 10 minutes to avoid cracking or collapsing.
Variations to Try
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Lemon Yogurt Cake: Add 1 teaspoon lemon zest and a squeeze of juice to the batter.
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Vanilla Yogurt Cake: Add 1 teaspoon vanilla extract for a classic flavor.
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Chocolate Chip Yogurt Cake: Fold in mini chocolate chips for a fun twist.
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Berry Yogurt Cake: Add fresh or frozen berries to the batter.
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Coconut Yogurt Cake: Use coconut yogurt and a dash of shredded coconut for a tropical vibe.
Conclusion
The 3-Ingredient Yogurt Cake is proof that simplicity can be both beautiful and delicious. Whether you’re looking for a quick fix dessert, a kid-friendly treat, or something to serve with your afternoon tea, this cake is a go-to recipe you’ll return to again and again. Its light texture, gentle flavor, and no-fuss method make it a favorite among beginners and seasoned bakers alike. With the option to adapt it to your taste or diet, it’s one of those rare recipes that balances ease, health, and taste in perfect harmony.
10 Comprehensive FAQ Section
1. Can I use flavored yogurt instead of plain?
Yes! Flavored yogurt (vanilla, lemon, strawberry, etc.) works well. It may add a bit more sweetness, so you can skip adding sugar.
2. Can I use Greek yogurt?
Absolutely. Greek yogurt makes the cake a bit denser and creamier. You may need to add 1–2 tablespoons of milk to thin the batter slightly.
3. Can I make this cake sugar-free?
Yes. The base recipe is naturally low in sugar. You can add a sugar substitute like stevia or leave it as is for a lightly tangy flavor.
4. Why did my cake deflate after baking?
This is normal due to the souffle-like structure from whipped egg whites. Letting it cool gradually helps minimize deflating.
5. Can I double the recipe?
Yes, double the ingredients and bake in a larger pan. Extend the baking time by 10–15 minutes, checking for doneness.
6. How should I store leftovers?
Store in the fridge in an airtight container for up to 4 days. You can serve it chilled or bring it to room temperature.
7. Can I freeze this cake?
Yes. Slice and wrap individual pieces. Freeze for up to 2 months and thaw overnight in the fridge.
8. Can I use almond or coconut flour instead of cornstarch or wheat flour?
These don’t work well as direct substitutes in this recipe due to different absorbency and texture. Stick to cornstarch or flour.
9. Do I need to use a water bath?
Not necessarily, but a water bath helps keep the cake moist and prevents cracking if you want a smoother top.
10. What size pan should I use?
A 7-inch round cake pan works best for the original quantity. A springform pan is recommended for easy release.