This 3 Ingredient Yogurt Cake is a light, custardy, lightly tangy cake made from just yogurt, eggs, and cornstarch — no flour, no butter, and no oil. You whisk everything in one bowl, pour it into a loaf pan, and bake it into a soft, protein-rich cake that sits somewhere between a sponge and a baked custard. Top it with fresh berries and a drizzle of maple syrup and it feels far more indulgent than three humble ingredients have any right to.
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With Liliya!
I first threw this together the week I ran out of flour but had a huge tub of yogurt to use up before it turned. I did not expect much — just yogurt, eggs, and a little cornstarch whisked in a bowl — but it baked into the softest, tangiest little loaf cake, and my kids devoured it warm with berries on top. It has been my lazy-afternoon cake ever since, the one I make when I want something sweet but do not want to drag out the mixer or the scale.
Liliya
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In This Post
Why You’ll Love This 3 Ingredient Yogurt Cake
- Just three ingredients. Yogurt, eggs, and cornstarch are all the base needs — no flour, no butter, no oil.
- Naturally higher protein. Yogurt and eggs give this cake a protein boost most cakes cannot match.
- Light and custardy. It bakes up soft and tender, somewhere between a sponge and a baked custard.
- One bowl, one whisk. No mixer, no scale, no creaming butter — just whisk and pour.
- Endlessly toppable. Fresh berries, maple syrup, or a dusting of sugar dress it up in seconds.
Ingredients Needed For 3 Ingredient Yogurt Cake
- 1 ½ cups yogurt (thick Greek yogurt works best)
- 4 large eggs, at room temperature
- 5 tablespoons cornstarch
- Optional: 1 teaspoon vanilla extract
- Optional: ¼ cup sugar
- Optional to serve: fresh berries, maple syrup, or honey
How I Make 3 Ingredient Yogurt Cake
- Preheat the oven to 350°F (175°C).
- Line a loaf pan with parchment paper.
- Whisk the yogurt and eggs together until smooth.
- Add the vanilla and cornstarch (and the sugar, if using).
- Whisk until completely smooth with no lumps of cornstarch.
- Pour the batter into the lined loaf pan.
- Bake for 50 to 60 minutes, until set and lightly golden on top.
- Cool completely at room temperature.
- Add your favorite toppings — fresh berries and a drizzle of maple syrup or honey.
- Slice and enjoy.
Why This 3 Ingredient Yogurt Cake Works
The clever part here is how three ordinary ingredients each pull their weight. The eggs are the structure — they trap air and set as the cake bakes, giving it lift and that tender, custardy crumb. The cornstarch replaces flour entirely, thickening the batter and stabilizing the yogurt so it does not weep or split in the heat. The yogurt brings all the moisture and that gentle tang, keeping the cake soft rather than dry. Together they behave like a cross between a baked cheesecake and a sponge, which is why you get a real cake texture with no flour, butter, or oil in sight.
Expert Tips for 3 Ingredient Yogurt Cake
Use thick yogurt. Greek or strained yogurt gives the best texture. Thin, watery yogurt releases too much liquid and bakes into a dense, wet cake that never fully sets.
Whisk the cornstarch in completely. Any lumps of dry cornstarch turn into gummy pockets in the baked cake. Whisk until the batter is glossy and totally smooth before it goes in the pan.
Use room-temperature eggs. They whisk in more evenly and help the cake rise instead of baking up dense. Let them sit out while the oven preheats.
Do not open the oven early. This is an egg-set cake, so a blast of cold air in the first 40 minutes can make it sink in the middle. Wait until it looks set before you check.
Cool completely before slicing. The cake firms up as it cools and chills. Slice it warm and it will be custardy and fall apart; give it time and you get clean, tender slices.
3 Ingredient Yogurt Cake Variations
- Lemon: Whisk in the zest of a lemon and a tablespoon of juice for a bright, tangy loaf.
- Berry: Fold in a handful of blueberries or raspberries before pouring into the pan.
- Vanilla bean: Swap the extract for the seeds of half a vanilla pod for a bakery-style flavor.
- Chocolate: Whisk in 2 tablespoons of cocoa powder along with the cornstarch.
- Higher protein: Use a high-protein Greek yogurt to push the protein per slice even higher.
What to Serve With 3 Ingredient Yogurt Cake
- A pile of fresh berries and a dusting of powdered sugar.
- A generous drizzle of maple syrup or honey.
- A dollop of Greek yogurt or lightly whipped cream.
- A scoop of cottage cheese ice cream for a double-protein dessert.
Storing 3 Ingredient Yogurt Cake
Store the cake covered in the fridge for up to 4 days — it is best served cold or at room temperature, and the tang actually mellows nicely by day two. Because it is an egg-and-yogurt cake, it does not sit well at room temperature for long, so keep it chilled. You can also freeze individual slices wrapped tightly for up to a month; thaw overnight in the fridge. To make ahead, bake and cool the day before and keep it covered until you are ready to add toppings and serve.
Common Mistakes to Avoid
- Using thin, watery yogurt. It bakes into a wet, dense cake. Reach for thick Greek yogurt.
- Leaving lumps of cornstarch. Under-whisked batter gives you gummy streaks. Whisk until smooth.
- Overbaking. Too long in the oven makes it rubbery and eggy. Pull it once the center is just set.
- Slicing while warm. Skipping the cool-down gives you a loose, custardy cake instead of clean slices.
Does this yogurt cake taste tangy?
It has a gentle tang from the yogurt, similar to a light cheesecake, but it is not sour. Baking mellows the yogurt considerably, and the optional vanilla and sugar round it out into a soft, pleasantly tangy sweetness. If you prefer it sweeter and milder, add the sugar and a little vanilla, or top each slice with maple syrup and berries to balance the tang.
What is the best yogurt to use?
Thick, full-fat Greek yogurt gives the best results because it has less water and more body, which bakes into a firmer, creamier cake. Regular thick yogurt works too, but avoid thin, runny yogurts and anything with a lot of added liquid or fruit at the bottom, as the extra moisture prevents the cake from setting properly. Straining a thinner yogurt through cheesecloth for an hour is a good workaround.
Can I make this yogurt cake without cornstarch?
Cornstarch is what thickens and sets the batter in place of flour, so it is doing important work here. If you do not have it, arrowroot powder or tapioca starch can be swapped in at the same amount with similar results. All-purpose flour also works but changes the texture to something more like a traditional sponge, and you may need slightly more of it. Without any starch at all, the cake will not hold together.
Why did my yogurt cake sink in the middle?
A sunken middle usually means the oven door was opened too early, the cake was underbaked, or the batter was over-whisked and full of air that collapsed. Keep the oven closed for at least the first 40 minutes, bake until the center is set with only a slight jiggle, and whisk just until smooth rather than whipping a lot of air into it. A small dip is normal and disappears once you add toppings.
Can I make this dairy-free?
Yes. Swap the dairy yogurt for a thick, unsweetened coconut or almond-based yogurt with a similar consistency to Greek yogurt. The flavor will shift slightly toward the plant base you choose, and coconut yogurt in particular gives a lovely richness. Keep the eggs and cornstarch the same, and check for doneness the same way, as dairy-free yogurts can carry a touch more moisture.
3 Ingredient Yogurt Cake
- Total Time2 hours 5 minutes
- Yield8 slices 1x
- DietVegetarian
This easy 3 ingredient yogurt cake is made with yogurt, eggs, and cornstarch for a soft, creamy texture. It takes just a few minutes to prepare and is delicious served plain or topped with fresh berries, maple syrup, or honey.
Ingredients
- 1 1/2 cups yogurt
- 4 large eggs
- 5 tablespoons cornstarch
Optional
- 1 teaspoon vanilla extract
- 1/4 cup sugar
- Fresh berries, for serving
- Maple syrup or honey, for serving
Instructions
- Preheat the oven to 350°F. Line a loaf pan with parchment paper.
- Add the yogurt and eggs to a large bowl. Whisk until smooth and well combined.
- Add the vanilla extract, if using. Add the cornstarch and optional sugar, then whisk until the batter is completely smooth with no visible lumps.
- Pour the batter into the prepared loaf pan.
- Bake for 50 to 60 minutes, or until the cake is set.
- Remove from the oven and let the cake cool completely before removing it from the pan and slicing.
- Serve plain or top with fresh berries and a drizzle of maple syrup or honey.
Notes
- For a sweeter cake, add the optional 1/4 cup sugar. If you prefer a lightly sweet cake, leave it out and add maple syrup, honey, or fruit when serving.
- Whisk the cornstarch thoroughly into the batter so there are no lumps.
- Let the cake cool completely before slicing. This gives it time to set and helps create cleaner slices.
- Because yogurt is the main ingredient, its flavor and consistency will affect the finished cake. Use a yogurt you enjoy.
- Store leftovers covered in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 115 kcal
- Sugar: 3g
- Sodium: 65mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 105mg
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