3 Ingredient Creamy Yogurt Cake (Print-Friendly Version)
A creamy cake featuring only three ingredients, offering a smooth texture and ideal for quick, satisfying treats.
# What You'll Need:
→ Cake
01 -
400 g nonfat vanilla Greek yogurt
02 -
4 large eggs
03 -
32 g cornstarch
# How to Make It:
01 -
Spray the interior of a 15 cm (6-inch) round cake pan with cooking spray and line it with parchment paper, ensuring it covers the sides and extends slightly above the rim. Press and crease the paper as needed.
02 -
In a large mixing bowl, whisk together the nonfat vanilla Greek yogurt and eggs until fully combined and smooth.
03 -
Add the cornstarch to the yogurt and egg mixture and whisk until the batter is homogeneous and smooth.
04 -
Pour the batter into the prepared pan. For air fryer baking, preheat to 160°C and cook for 20-23 minutes until puffed and caramelized. For oven baking, preheat to 177°C and bake for 70-75 minutes until set and golden.
05 -
Allow the cake to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours or preferably overnight to develop structure and flavor. Remove from fridge 15-30 minutes before serving.
06 -
Serve plain or enhance with honey drizzle, fresh berries, whipped cream, or fruit preserves as desired.
# Additional Tips:
01 -
Use high-quality nonfat vanilla Greek yogurt for best flavor and texture. Ensure eggs are well whisked to incorporate air for fluffiness. Monitor baking closely to avoid overcooking. Chilling the cake improves consistency and taste.