Description
This 3 Ingredient Creamy Yogurt Cake is a deliciously light, tangy, and protein-packed dessert that comes together with just a few basic ingredients. Perfect for healthy snacking or a simple dessert, the cake is gently sweet and ultra-creamy, with rustic edges and a caramelized top—ready in under 30 minutes with minimal prep. Both air fryer and oven instructions let you tailor it to your kitchen and schedule.
Ingredients
Wet Ingredients
- 1 2/3 cups (400 g) nonfat vanilla Greek yogurt
- 4 large eggs
Dry Ingredients
- 4 tbsp (32 g) cornstarch
Optional for Extra Sweetness
- 1/4 cup granulated sugar (for sweeter cake)
- Honey or other sweetener, for drizzling
Instructions
- Prepare the Cake Pan: Spray a 6-inch round cake pan with cooking spray and line it with a large sheet of parchment paper, letting it come slightly above the edges. Press and crease the paper to help it stick, accepting that the edges will look rustic and uneven.
- Make the Batter: In a large mixing bowl, whisk together the Greek yogurt and eggs until fully combined. (If using sugar, add it at this stage.) Add the cornstarch and mix again until the batter is smooth and lump-free.
- Pour and Smooth: Pour the batter into your prepared pan. Tap gently on the counter to remove any bubbles.
- Bake (Choose Method):
For air fryer: Preheat to 320°F (160°C) and bake for 20-23 minutes until the cake is puffed, set, and caramelized on top.
For oven: Preheat to 350°F (177°C) and bake for 70-75 minutes until the cake is puffed with a caramelized top and no visible jiggle. - Cool Completely: Remove the cake and let it rest at room temperature for about 30 minutes. Transfer to the fridge and chill for at least 2 hours (overnight is even better) to develop flavor and texture.
- Serve: Take out of the fridge 15-30 minutes before serving to allow the cake to come to room temperature. Optionally, drizzle with honey or your favorite sweetener before slicing.
Notes
- This cake is lightly sweet; add sugar or use sweetened yogurt if you prefer it sweeter.
- Both one-piece and springform 6-inch pans will work. Line well with parchment to prevent sticking.
- Oven baking yields a slightly firmer, more custardy cake; the air fryer version has a softer texture.
- Letting the cake chill for several hours (or overnight) improves flavor and texture.
- Serve plain, or top with honey, maple syrup, or fruit for extra flavor.
- Prep Time: 5 minutes
- Cook Time: 23 minutes (air fryer), 70-75 minutes (oven)
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 68
- Sugar: 2g
- Sodium: 44mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.1g
- Protein: 5g
- Cholesterol: 0mg
