A Yogurt Cake — That’s Almost All Yogurt

This yogurt cake is incredibly light, fluffy and soft. It is just 3 ingredients and doesn’t require any flour, butter or oil. It’s a perfect dessert when you want to make a unique cake for family or friends.

I’m excited with how this yogurt cake came out. The texture and appearance are very much like Japanese cotton cheesecake. However, the cake is made with yogurt instead of cream cheese. The cake is so soft and light.

This yogurt cake has a soft and creamy texture. It is just 3 ingredients and doesn’t require flour, butter or oil, and is healthier than most traditional yogurt cakes. It only takes about five minutes to prepare the batter. This cake can be baked in the oven or cooked in the air fryer. It makes a great snack or dessert.

I was recently inspired to make a thick and creamy yogurt cake. It also is low in calories and sugar. What I especially love about this cake is that it can be cooked in the air fryer or the oven.

We’ve all had moments when a cake craving strikes and you’re not prepared. Let this tender yogurt cake be the answer. It uses pantry ingredients to create a no-frills, fluffy, moist, and barely sweet cake.

This truly is an anytime-of-day cake, whether you eat it for dessert, breakfast, or with your afternoon cup of tea or coffee. Serve it as-is, dust it with powdered sugar, pile it with whipped cream and fresh berries or even a dollop of yogurt.

This is a humble, homey, delicately sweet treat that will become a household favorite.

Easy Yogurt Cake, a simple easy and delicious Snack or Dessert Cake Recipe made with your favourite flavor of Yogurt. You can use either Greek or Regular. Change your Yogurt Flavor, change your Cake!

I happened on this Easy Yogurt Cake Recipe almost 20 years ago, from a woman I encountered in the local supermarket, buying yogurt no less.

My Italian was far from perfect at the time (still isn’t perfect I might add), but a cake recipe I understood. In Italy, yogurt usually comes in single servings of 125 grams.

The light fluffy texture of this fantastic flourless yogurt cake is almost soufflé-like, and the flavour is tangy and cheesecake-like. It’s a decadent treat you can eat without feeling guilty – a lightened up cheesecake made without heavy cream cheese. Serve it just plain, sprinkled with a dusting of powdered sugar, or dress it up for company with billows of softly whipped cream and a pile of fresh berries.

Well, the calendar says ‘Spring’ but the view out of my window still says ‘Winter’, so I need to bring a feeling of spring to my kitchen. This bright and light yogurt cake is just the way to do it. One bite and I can feel the sunshine warming my face and hear the birds chirping. The texture of the cake is light as a cloud and the flavour has the irresistible tang of a delicate cheesecake. Absolutely yummy!

In truth, we’ve been hearing the honking of the returning Canada geese flying overhead and seen them out and about in pairs in the neighbourhood ponds. It snowed all day yesterday. The world was white and roads were terrible.  Then today the sun on the snow is so bright it’s blinding, and water is gurgling and running down the eavestroughs as the snow melts off the roof. I guess that’s our springtime here in Alberta – here one day, in hiding the next. So it’s time to celebrate with cake.

This easy yogurt cake only has a few ingredients. You do need to separate the eggs and beat the whites and yolks separately, but if you have a stand mixer or electric hand mixer, the task’s a breeze. (Even if you’re whisking it by hand, the job can feel oddly therapeutic and rewarding.)

Fold in some sugar (I like to use organic evaporated cane sugar), a good heap of Greek yogurt, and a few spoonfuls of cornstarch (again, I use organic so I know it’s not genetically modified) or potato starch, and pile it all into a parchment paper lined baking pan. The cake is naturally gluten free, so you can serve it with confidence to guests with this food allergy.

The size of pan you use does make a difference here. A small pan (7-inches/18cm in diameter) will give you the highest lift and a more fluffy soufflé-like texture. The 7-inch size is not a common size (though I like to have it on hand, now that I’m often making a cake for just two of us), so you can use an 8-inch/20cm round cake pan. Keep in mind your yogurt cake will be flatter and more cake-like than if you use the smaller pan. Still tastes just as amazing, though.

Use a big enough piece of parchment paper so that it forms a raised wall to contain the batter as it rises. The cake will puff up gloriously in the oven, and then fall somewhat as it cools, forming the perfect indent to fill with whipped cream, or just a dusting of powdered sugar.

use a big piece of parchment paper that fits into the pan with extra to spare, and crease the folds to lie as flat as possible. I used a ridged tart pan, but often just use a straight-sided small springform pan

Once the cake has cooled, peel off the parchment paper. The wrinkles and folds add a rustic textural element to this luscious cake.

the yogurt cake is golden and ready to enjoy

Would you believe there’s only 3 tablespoons of flour in this yogurt cake?

I’ve made many a yogurt cake — but never one that was nearly all yogurt and only a smidge of flour.

This “Yogurt Cake” is so different.

Rather than yogurt being a mere supporting ingredient to give the cake extra moistness, it is the star here in abundance, creating a light, fluffy texture almost like an airy, crustless cheesecake.

The recipe is from “Claudia Roden’s Mediterranean” (Ten Speed Press, 2021), of which I received a review copy.

The incomparable cookbook writer, who was born in Egypt and now lives in the United Kingdom, has been chronicling Middle Eastern cuisines for decades, and educating all of our palates along the way.

Her latest cookbook showcases the classics she loves to prepare for friends and family, which are imbued with the flavors of Provence, Cairo, Sicily, Morocco and beyond.

Take a taste of everything from “Gazpacho Andaluz,” “Spicy Bulgur and Nut Salad,” and “Spiced Saffron Rice” to “Octopus in Red Wine and Potato Salad,” “Chicken in a Spicy Honey Sauce Buried in Vermicelli,” and “Apple Parfait with Calvados.”

This batter for this Turkish yogurt cake includes a whopping 1 2/3 cups whole milk Greek yogurt, 4 eggs (with the whites whipped separately), sugar, lemon juice and zest, and all of 3 tablespoons flour. Yup, that’s it.

Fluffy and tangy.

As it bakes, it will rise like a souffle, before settling down again. Roden instructs to bake it until it is only lightly browned. But I took it slightly beyond that, only because I like the caramelized taste. Feel free to do you, though.

This is definitely more cheesecake-like than cake-like. Think a Japanese cheesecake, only much more moist and more egg-y in texture. All that yogurt gives it a very bright and tangy taste, too.

No wonder it’s a treat that Roden says she and her family make all the time.

It’s baked in a cake pan with a removable bottom for ease.

(Serves 6 to 8)

4 eggs, separated

1/2 cup sugar

3 tablespoons all-purpose flour

1 2/3 cups whole-milk Greek yogurt

Grated zest and juice of 1 unwaxed lemon

Preheat the oven to 350 degrees. Butter a 9-inch round nonstick cake pan with a removable bottom.

Using an electric hand mixer, beat the egg whites until soft peaks form.

In another bowl, using the same mixer, beat the egg yolks with the sugar until thick and pale. Add the flour, yogurt, lemon zest, and lemon juice and beat to a homogeneous cream.

Gently fold the egg whites into the yogurt mixture and pour into the prepared pan. Bake for 40 to 45 minutes, until the top is lightly browned — watch it carefully for the last few minutes of cooking so that it doesn’t brown too much. The cake will puff up like a souffle and then subside. Let cool a little before lifting it out onto a serving plate.

Serve the cake warm or cold.

For garnishing: For a beautiful accompaniment to the yogurt cake, briefly rinse 1 pound strawberries, hull, and cut them in half through the stem end, then sprinkle with 5 tablespoons superfine sugar and the juice of 1/2 lemon and let sit for 1 hour before serving.

From “Claudia Roden’s Mediterranean” by Claudia Roden

More Yogurt Love: Greek Yogurt Sorbet by Janet Fletcher

And: Greek Yogurt Cake

Easy Yogurt Cake Recipe – Light, airy, fluffy with a light lemon flavor. This ultimate yogurt cake is also moist and jiggly; just the perfect texture! It’s lower in calories so everyone can enjoy a slice.

Yogurt Cake Recipe

Yogurt cake is a healthy dessert made with yogurt, egg, lemon, all-purpose flour, corn starch, and sugar. This cake has a similar texture to Japanese cheesecake, which is soft, airy, and fluffy. The difference is this cake has a light lemon scent.

It is absolutely delicious and delightful to enjoy any time during the day.

Yogurt cake is easy and quick to prepare. Bake the cake in a water bath to avoid the top cracking. This tastes great either warm or chilled. Try this ultimate yogurt cake for your next dinner party and impress your guests.

Why this Recipe Works?

This recipe is easy to prepare and takes only 20 minutes of active time. Bake the cake in a water bath for 1 hour and it is ready to serve.

This low-calorie yogurt cake recipe creates a creamy, cheesecake-like dessert from healthy ingredients. Everyone can enjoy a slice of this healthier option.

This recipe also works for any occasion. Bake the cake in a muffin pan for individual desserts. Just adjust your baking time.

Recipe Ingredients

This simple yogurt cake recipe calls for seven everyday ingredients: eggs, unsweetened yogurt, salt, lemon, all-purpose flour, corn starch, and sugar.

There are some great substitutes so you can use what you have:

  • If using sweetened yogurt, reduce the sugar to 3 or 4 tablespoons when beating the egg white.
  • If you’d like to add more flavor to the cake, you can add one teaspoon of vanilla paste or honey to the batter when making the egg yolk batter.

How to Make Yogurt Cake?

First, separate all three egg yolks and whites into two separate large bowls.

Prepare the egg yolk mixture by combining yogurt, salt, and lemon zest and whisk well. Add all-purpose flour and corn starch and mix to combine.

Next, beat the egg whites with lemon juice and sugar until medium peaks form. Then, fold in the egg yolk batter and mix well but carefully to not deflate the whites.

Bake the cake in a water bath and you will have a soft, jiggly cake after 1 hour.

Baking Tips

  • Use room temperature eggs to ensure the meringue reaches maximum volume.
  • To avoid cracking at the top, beat the egg white until medium peak not stiff peak.
  • DO NOT OVERMIX the meringue with the egg yolk batter. Fold gently to keep a fluffy batter.
  • To prevent the cake from shrinking on the side, don’t open the oven door while baking. Once the cake is done, leave the cake in the oven for 10 more minutes with the oven door closed (or slightly open) before taking it out.

Frequently Asked Questions

How Long Does Yogurt Cake Last?

Cover the cake with plastic wrap and keep it in the refrigerator for a couple of days.

What Pan Should I Use to Bake Yogurt Cake?

Use a 6-inch round cake tin or springform pan. You can also use cupcake tins to make mini yogurt cakes and serve them individually.

How Many Calories Per Serving?

This recipe has only 169 calories per serving.

Get tricks for quick & easy meals!

Light, airy, fluffy with a light lemon flavor. This ultimate yogurt cake is also moist and jiggly; just the perfect texture! It’s lower in calories, so everyone can enjoy a slice.

  • Separate three egg yolks and egg whites into two large bowls.
  • Combine egg yolks, yogurt, salt, and lemon zest together and whisk well. Sift all-purpose flour and corn starch into the egg yolk mixture and continue whisking until there are no more lumps. Set aside.
  • Beat egg whites till frothy with an electric hand mixer. Add lemon juice and 1/3 of sugar while beating at high speed.
  • Slowly add the rest of the sugar to the egg white mixture while beating. Beat until medium peaks form.
  • Preheat the oven to 150°C (302°F).
  • Use a spatula and gently fold the egg white mixture into egg yolk batter in 3 batches until well combined. (Do not overmix.)
  • Pour batter into a 6-inch round springform pan lined with parchment paper. Tap the pan a few times down on the table to remove any air bubbles trapped in the batter.
  • Bake for 30 minutes.
  • Then, change the oven temperature to 140°C (284°F) and continue baking for 30 minutes until browned.
  • Once the cake is done, leave the cake in the oven for 10 minutes before taking it out (with the oven off).
  • Remove from the oven. Let the cake cool down and remove it from the pan. Enjoy it immediately, or refrigerate for 3 hours before serving.

Amount Per Serving (1 g)

% Daily Value*

Saturated Fat 2g

Polyunsaturated Fat 2g

* Percent Daily Values are based on a 2000 calorie diet.

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In a medium bowl, using a hand mixer on medium speed, lightly beat eggs (approximately 30 seconds).

Add the oil, sugar and yogurt, beat for 1 minute until smooth.

Add flour and baking powder and beat until well combined approximately another minute.

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Pour into the prepared cake pan and bake for approximately 35-40 minutes or until tested done (when toothpick or knife inserted in cake comes out clean or with a few crumbs attached).

Let cool completely then dust with powdered sugar if desired.

  • Yogurt – either regular or greek yogurt will work
  • Eggs – large room temperature
  • Vegetable oil – I use sunflower or corn oil
  • Sugar
  • Flour – all purpose or cake flour
  • Baking powder
  • Powdered sugar – also known as icing or confectioners sugar – for dusting the finished cake

2 containers of yogurt (containers are 125 grams each), 1 container of oil, 2 containers of sugar and 3 containers of flour, 3 eggs and 1 package of baking powder, now how easy is that? And it makes the perfect snack, breakfast cake or even some Yummy Strawberry Cupcakes.

Swaps and Substitutions

Beyond the yogurt’s flexibility, there is lots of wiggle room in the remaining ingredients, too.

  • A neutral oil like vegetable oil or canola oil won’t lend any flavor to the cake, while olive oil will provide a hint of savory flavor that’s buttery and a touch peppery. Choose whichever oil you like—or really, whatever you happen to currently have in your pantry.
  • You can swap up to half of the all-purpose flour for whole wheat flour in this recipe. The results will be a nuttier and denser cake that would be nice for breakfast, especially toasted.
  • Swap up to 1/2 cup of almond flour for the all-purpose flour, which will make the cake even more tender and lend some added richness.
  • Bake in a 9-inch round cake pan instead of a 9×5-inch loaf pan. Check for doneness at the 40 minute mark.

What you will need to make this cake

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  • Hand Mixer   – Just what you need to make this yummy cake of course a standup mixer works too.
  • Springform Cake Pan   – I have to admit whenever I bake a cake I always reach for a spring form pan.
  • Mixing Bowls   – I never seem to have enough mixing bowls.
  • Wooden Spoons  – Italian mix things up more with wooden spoons than with spatulas.

What makes a cake fall?

  • There are a lot a reasons a cake may fall, but the most common ones are, your oven temperature is off, you can always check it with an oven  thermometer to check this.
  • You open the oven door too early. Never open the oven door before 25-30 minutes of baking.
  • Once the batter is mixed it should be baked, letting a cake batter sit too long can cause it to fall. The baking powder or baking soda usually start acting immediately and will only last for a very short period of time, therefore if the cake batter is left to stand before baking then there is always a risk that the baking powder or soda will have expired by the time that the cake goes into the oven.
  • Your baking powder or soda has expired and is no long active.
  • Use room temperature ingredients.
  • The pan size might not be the correct size, sometimes using a bundt pan will help.

The Origins of Yogurt Cake

Yogurt cake, or gâteau au yaourt, is a classic French baked good. It’s so simple, it’s often the first thing French children are taught to bake and, traditionally, the ingredients were measured out in small, individual yogurt cups. It’s a little bit like the French version of pound cake. It’s flavored simply like pound cake too, with just a splash of vanilla.

How Else to Eat this Luscious Yogurt Cake?

This cake seems to just disappear off the counter in a couple days in our house – I think we have a serious problem with cake-elves, but I can never catch those little tricksters in the act! I can attest to the fact that a slab of this gloriously tangy and fluffy cake eaten out of hand is truly a treat. It satisfies any cheesecake cravings you may have, without any of the heavy cheesecake calories that usually go along with it. It’s that delicious Greek yogurt – it provides the cheesecake flavour notes, and the beaten eggs provide the fluffiness. (Together they actually contribute a good amount of protein to this cake.)

Try the yogurt cake:

  • plain, with a dusting of powdered sugar
  • topped with whipped cream and fresh berries or fruit
  • topped with ice cream and chocolate sauce
  • served with a big dollop of rhubarb curd – spring on a plate!
  • alongside a bowl of baked rhubarb compote
  • topped with a dollop of jam and a spoonful of lightly sweetened yogurt – double yogurt delight!
  • with berry sauce and ice cream or whipped cream
  • with praline cream
  • alongside a fresh fruit salad
  • as part of a dessert platter with this Strawberry Flip Dip

However you choose to serve it, this simple Yogurt Cake can be the dessert star at your next gathering (it would make a lovely Easter finale) or it can be the everyday cake everyone looks for on the countertop when they’re feeling ‘snackish’. It fills that role admirably well at our house. In fact, a cup of tea and a slab of this cake make a mighty fine breakfast when I’m feeling like a light bite in the morning.

Light, bright, and not too sweet – this yogurt cake’s one of those unsung heroes in the cake world.

Guten Appetit!

How to store the yogurt cake

The cake can be stored well covered at room temperature for up to 3 days. You can also store it in the refrigerator, make sure it is covered well so no air gets to it, which can dry it out. Bring it to room temperature before serving. It will keep for up to 5-6 days in the fridge.

How to freeze the cake

Once the cake is completely cooled, double wrap it with either foil or plastic wrap and then place in a freezer safe bag. It will keep in the freezer for up to 3 months. Let the cake thaw overnight on the counter before serving, or overnight in the fridge fully wrapped.

What does adding yogurt to a cake do?

Adding yogurt helps to make a cake moister.

Can I use plain yogurt?

Yes you can although you may want to add a flavoring such as vanilla, orange, lemon or even almond.

So choose your favourite fruit greek yogurt or regular fruit yogurt and turn on the oven. This cake is also a perfect Easy Summer Dessert Recipe. Enjoy!

What’s the best yogurt to use?

And it can also be made with any flavour of yogurt, I find that greek yogurt, 0 fat (yes 0 fat!) or regular yogurt both work well. If you use greek yogurt then it is a good idea to use 3/4 cup of yogurt and 1/4 cup of milk, that’s because greek yogurt is thicker than regular yogurt. Each makes this Easy Yogurt Cake super moist and delicious.

More Yogurt Cake Recipes

  • cups (400 g) nonfat vanilla Greek yogurt
  • tbsp (32 g)
  • Spray the interior of a 6-inch round cake pan with cooking spray and then line the interior with a single large sheet of parchment paper so that it completely covers the interior of the cake pan and comes up slightly above the pan. Press and crease the parchment paper as needed so that it sticks to the interior of the pan. It is okay that the parchment paper will be wrinkled and uneven around the edges. This is supposed to be a rustic-looking cake so the cake edges will not be perfectly round.
  • Add yogurt and eggs to a large mixing bowl. Whisk until eggs are thoroughly combined. If adding sugar, mix it in now. Add in the cornstarch and whisk until batter is smooth. Pour batter into the prepared baking pan.
  • You can use a 6-inch one-piece round cake pan or a 6-inch round springform pan.
  • I use this 6 inch round cake pan.*
  • *This product link is an affiliate link. This means I earn a commission from qualifying purchases.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

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Ways to Flavor Yogurt Cake

Since it’s such a basic cake, you can absolutely have fun with flavors and add-ins.

My favorite simple twist is to add fresh lemon zest to the batter for added brightness. I also love stirring in a bit of tea leaves to make this Earl Grey Yogurt Cake, which really dresses the cake up.

Almond extract makes for a lovely vanilla extract substitute, if you have it and enjoy its marzipan-like flavor. Or try stirring a handful of chopped chocolate into the batter. While not traditional, there’s no denying it’s a family-pleasing addition.

How to make Homemade cake flour

For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.

  • Make sure to use a regular one-piece round cake pan. Do not use a springform pan or a round cake pan with a removable bottom. This cake bakes in a waterbath and cake pans with removable bottoms can cause leaking and overcooking. Some people suggest simply wrapping the bottom of a springform pan in foil so that water from the waterbath doesn’t get inside, but even though water doesn’t leak in, the bottom layer of the cake still is affected by the boiling water and ends up cooking too much, creating a dense bottom layer.
  • To make it easier to remove the cake from the cake pan, you will want to make some parchment paper handles like the ones shown below. To do this, first grease the inside of your cake pan. Then place in two strips of parchment paper that run across the cake pan from one side to the other with some overhang. The two strips should cross and form an “X’ at the bottom of the pan. Then line the bottom and sides of the cake pan with parchment paper as you would normally do.
  • Please refrigerate the cake after is done cooling. Just leaving it out for a few hours at room temperature is not enough. Letting the cake refrigerate will allow the flavors of the cake to develop. If you don’t refrigerate the cake, it tastes like a moist souffle that isn’t very sweet and doesn’t have much flavor. However, after you refrigerate it, the cake is much sweeter, you taste the tanginess from the yogurt and the overall texture of the cake is better also (it is very moist when it is first baked but some of that moisture evaporates when you refrigerate it).

More Unique Cake Recipes to Try

  • straight from fridge
  • cup (227 g) whole milk plain greek strained yogurt
  • full fat sweetened condensed milk
  • Preheat oven to 350°F (177°C). Spray the inside of an 7 inch round cake pan with a cooking oil spray. Line with parchment paper. You will want to create handles along with lining the bottom and sides so that you can remove the cake easily after it is done. See notes for how to line the cake pan properly.
  • Separate egg yolks and whites. Place eggs whites into fridge until ready to use.
  • Add egg yolks, yogurt and condensed milk to a large mixing bowl. When measuring out the yogurt, be careful to remove any excess liquid (yogurt often has some liquid/water in the container, you don’t want any of that in your mixture). Whisk until ingredients are fully incorporated and you have a smooth batter.
  • Remove egg whites from fridge. Place into a separate large mixing bowl. Beat at highest speed until stiff peaks form. I prefer to use a stand mixer but you can also use a hand mixer.
  • Add one third of the egg white mixture to your egg yolk batter. Fold it in gently with a spatula until no egg white lumps remain. Because this batter is very liquidy, make sure you scoop up batter from the very bottom of the bowl each time you fold to make sure all of the batter gets incorporated with the egg whites. Repeat with the next 1/3 and then remaining 1/3. Your batter should look very light and airy.
  • Pour batter into prepared baking pan. The cake will be baked in a water bath. To do this, place your cake pan into a larger baking pan that is at least 2 inches deep. I used a 9 x 9 inch baking pan. Place your cake pan into the bigger pan. Pour just enough water (cold tap water) into the outer pan so that the water level reaches 1/2 inch. Make sure to add the water to the outer pan after you’ve put the cake in. If you add 1/2 inch of water before, the added weight of the cake pan and cake batter will push up your water level more than 1/2 inch which can cause the bottom of the cake to cook too fast, which will create a dense bottom. I recommend using a ruler to measure the water level.
  • Before serving, bring cake out of the refrigerator. If desired, you can dust top with powdered sugar. You can serve the cake cold or at room temperature.
  • This cake is best made at least one day ahead of time because it needs to refrigerate for several hours or ideally overnight, so please keep this in mind if you are making it for an event.
  • This cake is sweet but not super sweet. I was really inspired by Japanese cheesecake which is also not super sweet. If you prefer sweeter desserts, you can add a sweet topping to the cake or you can add an extra 1/4 cup of condensed milk to the batter. However, adding the extra condensed milk may cause the bottom of your cake to have a thicker layer.
  • I use this Fat Daddio 7 inch round cake pan.*
  • *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
  • Before lining the cake pan, you want to create some handles so that you can easily lift your cake out of the pan. See tips section and photo in post for reference. Then, line the bottom and sides of the cake pan with parchment paper as usual.
  • I have only tested this with full fat plain greek yogurt and full fat sweetened condensed milk.
  • I used US standard large eggs.
  • Nutrition estimate does not include powdered sugar topping.

Storing Tips

This cake keeps exceptionally well. Store it well wrapped on the counter for up to 5 days. Alternatively, it can be frozen for up to 2 months. Defrost it on the counter overnight before serving at room temperature.

How to serve the cake

I think it depends on when you are serving the cake, if you serve it for breakfast then a little dusting of powdered sugar is perfect. If you want to serve it as a dessert then why not serve it with a delicious Blueberry Sauce, a dollop of whipped cream, a scoop of ice cream or even dress it up as a Strawberry Shortcake?

The Best Yogurt to Use in Baking

This is a flexible, pantry staple cake, and the ingredients prove it. Both Greek or plain yogurt can be used, so you don’t have to run out to the store as long as you have one of the two in your fridge.

While you can technically bake this cake with nonfat or low-fat yogurt, its texture and flavor are really the best when made with whole milk, full fat yogurt, as the fat in the yogurt is what lends the cake its signature tenderness and richness. It’s also what is traditionally used in the original French version.

If you’re feeling ambitious or you already are in the practice you can make your own Homemade Greek Yogurt. It’s easier than you might think.

  • In a large bowl, combine egg yolks, condensed milk and yogurt. Whisk until you have a smooth mixture.
  • Then, beat the egg whites until stiff peaks. This can be done with a hand mixer or stand mixer, but I prefer stand mixer.
  • Gently fold the egg whites into the batter in three batches. The batter is then poured into your prepared cake pan.
  • The cake needs to be baked in a water bath. This simply means you need to put the cake pan in a bigger pan and fill the outer pan with water.

How to Make Creamy Yogurt Cake

The yogurt and eggs are whisked together until the eggs are completely incorporated. The cornstarch is then whisked in until no lumps remain. The batter is then poured into your prepared baking pan and ready to be baked or cooked in the air fryer.

Fluffy Yogurt Cake Texture

If you’ve ever had Japanese cheesecake, the texture of this cake is very similar to that. It’s a cross between a souffle and a sponge cake. It’s very light, airy, and soft. I actually have a 3 Ingredient Japanese cheesecake recipe as well.

How to Serve a Yogurt Cake

You can just dust the top with powdered sugar for a simple presentation.

a slice of this cake is a perfect snack

Or top the cake with a pillow of softly whipped cream (see how to stablilize whipped cream here, so it stays fresh and fluffy for days), and then pile on a mound of fresh berries or fruit, and dust it with some more powdered sugar ‘snow’ (the only kind of snow I want to be seeing around here).

Cooking Yogurt Cake

If you cook it in the air fryer, it takes less time (around 20 minutes) and the surface of the cake has a nice caramelized appearance. The cake also deflates less when it is done cooking and the cake is not too moist. This is my preferred method for making this cake.

If you bake this cake, it will turn out but it does take longer baking time (around 70 minutes) and the cake does deflate more when it is finished so the exterior may look a little bit wrinkly. The texture of the cake is the same as the air fryer version but it is a little more moist.

Yogurt Cake Sweetness and Texture

This is a very low sugar cake and will not taste very sweet. However, it can be easily adjusted to suit personal preferences. You can drizzle some honey or other sweetener of choice over the top of your cake. You can also add sugar to the cake batter (this is discussed in detail in the notes section of the recipe card).

This yogurt cake has a very creamy texture, almost like a cheesecake. The exterior of the cake is a little chewy.

Why bake with room temperature ingredients?

With cakes and other baking, it’s always better to use room temperature ingredients. So, take any cold ingredients out of the refrigerator an hour ahead of time or sooner if it’s cool in your kitchen. Room temperature ingredients blend easier, creating a silky batter, which will help to create a light tender baked good.

More Delicious Italian Cakes

Breakfast, Desserts, Snack

  • any flavour yogurt** (I find flavoured regular natural yogurt to be the best / room temperature )
  • eggs (room temperature)
  • all purpose flour or cake flour

EXTRAS

  • Pre-heat the oven to 350F degrees (180 cm). Grease an 8 inch (20cm) cake pan or a 9½-10 inch (24 cm) bundt pan.
  • In a medium bowl, using a hand mixer on medium speed, lightly beat the eggs approximately 30 seconds, add oil, sugar and yogurt, beat for 1 minute until smooth, add flour and baking powder and beat until well combined approximately another minute.
  • Pour into the prepared cake pan and bake for approximately 35-40 minutes or until tested done (when a toothpick inserted in the centre of the cake comes out dry or with a few crumbs attached). Let cool 15-20 in the pan then move to a wire rack to cool completely. When cool, sprinkle with powdered sugar if desired.

BLUEBERRY SAUCE

For room temperature ingredients be sure to remove the ingredients from the fridge about 45-60 minutes before using.

I find flavoured regular yogurt to be the best, in the video I used Strawberry.

it can also be made with any flavour of yogurt, I find that greek yogurt, 0 fat (yes 0 fat!) or regular yogurt both work well. If you use greek yogurt then it is a good idea to use 3/4 cup of yogurt and 1/4 cup of milk or water, that’s because greek yogurt is thicker than regular yogurt.

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The Taste and Texture of Yogurt Cake

Yogurt cake celebrates its plainness and that’s what I love about it! It’s tender and fluffy, barely sweet, and has a wonderful hint of tang from the yogurt.

The yogurt and oil provide lots of moisture, so it can sit on your counter for a few days without any fear of it drying out. In fact, I actually prefer it on day two, once the texture softens even more.

More Moist and Delectable Cake Recipes

  • 3/4 cup (
  • 1 cup ( plain whole milk yogurt, regular or Greek
  • , canola oil, or olive oil, plus more for coating the pan
  • 1 1/2 cups (
  • , for dusting (optional)
  • Add the dry ingredients:
    To the bowl with the wet ingredients, whisk in the baking powder and kosher salt. Add the flour and stir with a rubber spatula until just combined and all of the flour is incorporated. (A few small lumps in the batter are fine, be sure to not overmix.)
  • Cool the cake:
    Transfer the pan to a cooling rack and let cool for 10 minutes before using the parchment paper sling to lift the cake out of the pan and onto the cooling rack to cool completely.
  • Dust with powdered sugar, if desired, before slicing and serving.

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Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

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Flourless Yogurt Cake

The light fluffy texture of this fantastic flourless yogurt cake is almost soufflé-like and the flavour is tangy and cheesecake-like. It’s a decadent treat you can eat without feeling guilty – a lightened up cheesecake made without heavy cream cheese. Serve it just plain, sprinkled with a dusting of powdered sugar, or dress it up for company with billows of softly whipped cream and a pile of fresh berries.

  • fine sea salt
  • (325gms) Greek yogurt, 2% fat content or higher
  • pure vanilla extract
  • (50gms) cornstarch, potato starch, arrowroot starch, or any combination of these
  • Preheat the oven to 325°F (170°C). Tear off a large piece of parchment paper and push it down into a 7-inch (18 cm) round springform pan or cake pan so that the paper sticks up at least an inch (2.5cm) all the way around. Flatten the creases in the paper as best you can. To get the best rise and fluffiest cake, it’s important to use this small size of pan. If you use a larger pan (no bigger than 8-inch/20cm) the yogurt cake will be flatter and not quite as fluffy, but still taste as good.
  • Using a stand mixer or hand mixer, beat the egg whites with the salt until they are stiff. Remove them to a separate bowl.
  • Add the egg yolks to the mixing bowl along with the sugar. Beat them together until they are pale yellow and fluffy. This will take 3 to 4 minutes on high speed. Beat in the yogurt and vanilla. Then add the starch and continue beating until it is mixed in.
  • Fold the beaten egg whites into the yolk/yogurt mixture ⅓ at a time. Gently fold in until only pea-sized pockets of beaten whites remain. Don’t over-fold. Pour the batter into the parchment-lined baking pan. Bang it on the counter a few times to get any air bubbles to rise.
  • Bake for 40 to 50 minutes, until the center no longer feels liquid when gently pressed with your finger, and the edges are nicely browned.
  • Allow the cake to cool in the pan, then lift it out using the paper and gently peel off the parchment paper from the cake. Dust with icing sugar and serve with whipped cream and fresh fruit.
  • Serves 6 to 8.

If I just have cornstarch, that works great – it is the starch I use most often when I make this cake. But if you happen to have either some potato starch or arrowroot starch and substitute it for some of the cornstarch (even using 2 tablespoons each of all three starches), I find the texture of the cake seems to be even a bit more silky. I discovered this one day when I had only a bit of cornstarch left in the jar.

*I always use organic cornstarch, to ensure it is not made from genetically modified corn.

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  • Eggs
  • Whole Milk Plain Greek Yogurt
  • Sweetened Condensed Milk

Eggs: Eggs are the key to the structure and texture of this cake. Eggs are separated and the egg whites are whipped to stiff peaks and folded in. This is what allows the cake to be so light and fluffy.

Greek Yogurt: For this recipe you do need to use Greek-strained yogurt. Regular yogurt is too runny. Try to use a brand of Greek yogurt that is very thick. I’ve come across some that are very runny and almost the same as regular yogurt. I have only tested this with whole milk Greek yogurt. I don’t think it will work with low fat or fat free.

Condensed milk: Make sure to use full fat sweetened condensed milk.

  • Greek Yogurt
  • Eggs
  • Cornstarch

Greek Yogurt: For this recipe you will want to use a sweetened nonfat Greek yogurt. The cake has no other sugar other than the sugar from the yogurt, so I recommend using a sweetened Greek yogurt that has a regular amount of added sugar to it. I used vanilla flavored Greek yogurt but other flavors should work as well. I have made a version of this cake with regular yogurt but the texture is more firm and less creamy and soft.

Eggs: The eggs provide structure for this cake.

Cornstarch: This recipe uses a small amount of cornstarch. You will not taste it at all, however, it helps absorb the excess liquid from the yogurt without affecting the texture of the cake.

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