3 Ingredient Creamy Yogurt Cake (Printable Version)
# What You'll Need:
→ For the Cake
01 -
400 g nonfat vanilla Greek yogurt
02 -
4 large eggs
03 -
32 g cornstarch
# Step-by-Step Directions:
01 -
Grease the interior of a 15 cm round cake pan with cooking spray and line it with parchment paper, allowing the paper to extend slightly above the rim.
02 -
In a large mixing bowl, whisk together the nonfat vanilla Greek yogurt and eggs until the mixture is smooth and fully combined.
03 -
Add the cornstarch to the bowl and continue whisking until the batter is completely smooth with no lumps remaining.
04 -
Pour the batter evenly into the prepared cake pan, smoothing the surface as needed.
05 -
For oven: Preheat to 177°C and bake on the lower rack for 70–75 minutes or until set and golden on top. For air fryer: Preheat to 160°C and bake for 20–23 minutes until puffed and lightly caramelized.
06 -
Let the cake cool at room temperature for at least 30 minutes, then transfer to the refrigerator for no less than 2 hours, preferably overnight.
07 -
Bring the chilled cake to room temperature for 15–30 minutes before serving. Optionally, drizzle with honey or serve with fresh fruit.
# Helpful Notes:
01 -
Use only high-quality nonfat vanilla Greek yogurt for optimal creaminess and structure.
02 -
Ensure eggs are thoroughly whisked into the yogurt to create a uniform, airy batter.
03 -
The cake sets as it chills; do not skip refrigeration for the creamiest texture.