Delicious Greek Yogurt Cake You’ll Want to Make Again!

Why Youll Love 3 Ingredient Yogurt Cake

This cake is proof that baking can be easy and still feel special. When I say three ingredients, I mean it. Greek yogurt, eggs, and cornstarch come together to make a silky, lightly tangy, almost cheesecake-like slice. If you want it a touch sweeter, a bit of sugar or honey does the trick, but you honestly do not need it.

The texture is a standout. It is soft and light with a gentle wobble fresh from the oven that settles as it cools. You can eat it warm with a spoon or chill it for a firmer bite. It is naturally gluten-free if you use cornstarch, and it works with regular or low-fat Greek yogurt, though I love the richness of full-fat.

Time-wise, it is a breeze. There is no creaming butter, no electric mixer required if you do not want one, and no long ingredient list. This is the kind of treat you can throw together while your coffee brews. It makes a nice breakfast slice with fruit, an afternoon pick-me-up, or a not-too-sweet dessert after dinner.

It also travels well. I have taken this Greek Yogurt Cake to potlucks, and it gets attention because it is different. People expect something heavy, then they taste this and realize it is light and bright. If you like recipes that punch above their weight, this is it.

How to Prepare

Ingredients

• 1 cup (240 g) full-fat Greek yogurt
• 4 large eggs, room temperature
• 1/2 cup (60 g) cornstarch
• Optional: 3 to 4 tablespoons sugar or honey, pinch of salt, 1 teaspoon vanilla, zest of 1 lemon

Step-by-step

Preheat your oven to 350°F or 175°C. Line an 8-inch round pan with parchment on the bottom and lightly grease the sides. A springform pan makes unmolding easy.

Whisk the yogurt and eggs in a bowl until smooth. If you are using sugar, honey, vanilla, or zest, add them now and whisk again. The mixture should be silky.

Sift in the cornstarch. This helps avoid lumps. Whisk gently until just combined. Try not to overmix. You want a smooth batter without air pockets.

Pour and bake for 28 to 35 minutes. The center should be set but still slightly jiggly. The top may lightly brown and that is perfect.

Cool in the pan for 10 minutes, then loosen the sides with a thin knife. You can serve warm for a custardy feel or chill for at least 2 hours for clean slices. I usually chill it on a rack so the bottom does not get soggy.

Pan and baking tips

Line the pan well. This cake is delicate, so parchment is your friend. If you only have a larger pan, reduce the bake time a bit.

Do not overbake. If it goes too long, it will lose that tender, creamy interior. Pull it when the center has a slight jiggle that firms up as it cools.

Serve it your way. Warm with berries, cool with a dusting of powdered sugar, or drizzle with honey. It is versatile and unfussy.

“I made this on a Tuesday night with what I had, and my family asked where I bought it. It was gone by the next morning. Zero stress, big payoff.”

Variations and Substitutions for 3 Ingredient Yogurt Cake

Think of this recipe as a base you can play with. A simple swap or a small add-in changes the whole vibe without extra work. Here are my favorites.

Vanilla twist: Add 1 teaspoon vanilla and a tablespoon of sugar for a dessert feel. A dusting of powdered sugar on top looks pretty.

Lemon or orange: Zest one citrus fruit into the batter and serve with a dollop of yogurt on top. The citrus perks up the tang in the Greek yogurt.

Berry swirl: Dot the top with 1/2 cup of fresh berries or spoonfuls of jam before baking. Gently swirl with a knife.

Chocolate chip: Stir in 1/3 cup mini chocolate chips. If you chill the cake, the chips give it an icebox cake feel.

Gluten-free and dairy-free: Cornstarch already keeps it gluten-free. For dairy-free, use a thick dairy-free yogurt, like coconut Greek-style yogurt. I also stir in a pinch of salt to balance the sweetness with dairy-free options.

What does Yogurt Do for Cake?

Yogurt is a multitasker. It adds moisture, tenderness, and that signature tang that keeps each bite interesting. The protein gives structure so your cake sets nicely without heavy flour. The natural acidity helps the batter relax and turn out soft instead of dry.

In this Greek Yogurt Cake, the yogurt is the star. It makes the crumb silky and almost custardy, especially when served warm. It also plays well with other flavors. Vanilla, lemon, berries, and honey all pop against that creamy base. If you have ever wondered why yogurt is common in Mediterranean baking, this cake answers it with one bite.

The fat content matters too. Full-fat makes it richer and more cheesecake-like. Low-fat still works and bakes faster. Either way, yogurt helps set the cake gently so it stays light rather than dense.

What to Serve with Yogurt Cake

You can dress this cake up or keep it simple. I tend to keep toppings minimal so the delicate texture shines. Here are a few pairings that never miss.

• Fresh berries and a drizzle of honey
• Lemon curd or a squeeze of fresh lemon
• Powdered sugar and finely grated dark chocolate
• Whipped cream with a pinch of cinnamon
• Toasted nuts like pistachios or almonds for crunch
• Breakfast plate: slice with yogurt, granola, and fruit
• Afternoon coffee or black tea to balance the sweetness

Common Questions

Can I use regular yogurt instead of Greek? Yes, but strain it first for 15 to 30 minutes so it is thicker. Greek yogurt gives the best texture.

Is sugar required? No. If your yogurt is plain, add a few tablespoons of sugar or honey if you prefer it sweeter. I like it lightly sweet.

What size pan works best? An 8-inch round or square pan. A 9-inch works too, but reduce the bake time.

How do I store leftovers? Refrigerate in an airtight container for up to 3 days. It tastes great cold, and the texture firms up.

Why did my cake crack? It can crack if it bakes too long or cools too quickly. It still tastes great. Dust with powdered sugar and you are set.

Sweet, Simple, and So Repeatable

This Greek Yogurt Cake is such an easy win. Three main ingredients, minimal effort, and a texture that keeps you going back for one more bite. I love that it works for breakfast or dessert and that it adapts to whatever you have on hand. If you want more inspiration, check out the helpful walkthrough at 3 Ingredient Yogurt Cake – The Modern Nonna and the classic spin in Easy Yogurt Cake | The Mediterranean Dish. Give it a try and tell me how you topped yours.