Introduction
This creamy yogurt cake is one of the easiest desserts you can make, requiring only three simple ingredients and minimal prep time. It bakes into a smooth, custard-like texture that tastes similar to a light cheesecake. Perfect for busy days, last-minute guests, or when you want a sweet treat without the fuss.
Why You’ll Love This Recipe
- Made with just three basic ingredients you already have at home
- Naturally creamy and custard-like without any cream cheese
- Quick to prepare with only a blender or whisk
- Light, refreshing flavor that isn’t overly sweet
- Perfect for beginners or anyone who wants a foolproof dessert
- Gluten-free and easily adjustable for different sweetness levels
- Bakes evenly and cools into a smooth, velvety texture
- Great for meal prep or make-ahead desserts
Ingredients
- 3 cups plain yogurt (400–450 g)
- 4 eggs
- 3 tablespoons cornstarch
- 2–4 tablespoons sugar (optional, depending on desired sweetness)
- Powdered sugar, for serving (optional)
Directions
Step 1: Preheat the Oven
Preheat your oven to 170°C (340°F). Line a baking pan with parchment paper to prevent sticking and ensure easy removal.
Step 2: Blend the Batter
In a blender or mixing bowl, combine the yogurt, eggs, cornstarch, and sugar (if using). Whisk or blend until completely smooth.
Step 3: Pour Into Pan
Pour the mixture into the prepared pan. The batter will be thin—this is normal for custard-style cakes.
Step 4: Bake Until Set
Bake for 45–55 minutes, or until the top puffs up and the center looks set. It may rise dramatically, then settle as it cools.
Step 5: Cool Completely
Allow the cake to cool fully in the pan. Cooling helps it firm into its ultra-creamy texture.
Step 6: Finish and Serve
Dust with powdered sugar if desired. Serve chilled or at room temperature.
Tips for Best Results
- Use full-fat yogurt for the creamiest texture
- Mix thoroughly to remove all lumps
- Don’t open the oven early—this can cause sinking
- For a firmer texture, refrigerate for 2–3 hours before serving
- Line the pan fully to prevent sticking
- Bake on the middle rack for even heating
Variations & Substitutions
- Sugar-free: Omit sugar or use a baking-friendly substitute
- Greek yogurt: Makes the cake richer and denser
- Citrus twist: Add lemon or orange zest
- Vanilla flavor: Add 1 teaspoon vanilla extract
- Fruit topping: Serve with berries, honey, or compote
- Dairy-free: Use coconut or almond yogurt
Serving Suggestions
- Serve chilled for a cheesecake-like texture
- Pair with fresh fruit or berry sauce
- Enjoy with coffee or tea
- Cut into squares for parties
- Dust with cocoa or cinnamon
Storage & Reheating
Refrigerator: Up to 4 days in an airtight container
Freezer: Up to 2 months (thaw overnight in fridge)
Reheating: Not recommended; best eaten cold or room temperature
Nutrition Information (per 100g, approx.)
- Calories: 110 kcal
- Carbs: 12g
- Protein: 6g
- Total Fat: 3g
- Saturated Fat: 2g
- Cholesterol: 65mg
- Sodium: 55mg
- Potassium: 170mg
- Sugar: 7g
- Calcium: 130mg
Values may vary based on yogurt type and added sugar.
FAQ
Can I use flavored yogurt?
Yes, but it will change the flavor and sweetness. Reduce added sugar.
Why did my cake sink?
This is normal. It puffs while baking and settles as it cools.
Can I make this without a blender?
Yes, a whisk works perfectly—just ensure no lumps.
What pan size should I use?
An 8-inch round or square pan works best.
Can I double the recipe?
Yes. Use a larger pan and bake 10–15 minutes longer, checking the center for doneness.