Introduction

This 3 Ingredient Creamy Yogurt Cake is a simple yet delicious dessert that balances lightness with a rich texture. Made from just Greek yogurt, eggs, and cornstarch, it’s perfect for a quick bake that feels special. Whether you use an air fryer or oven, this cake offers a moist and tender slice every time.

The image shows a round baked cheese tart on a white plate placed on a white marbled surface. The crust is golden brown and thick, with a slightly crimped edge. The filling has a creamy yellow color with a smooth texture, while one side is darker brown, showing a baked layer with a slight shine. In the background, there are soft-focused fresh strawberries and raspberries in a white bowl. The lighting is soft and natural, emphasizing the warm tones of the tart. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 2/3 cups (400 g) nonfat vanilla Greek yogurt
4 large eggs
4 tablespoons (32 g) cornstarch

Instructions

Step 1: Spray the inside of a 6-inch round cake pan with cooking spray. Line it with a single large sheet of parchment paper that completely covers the interior and extends slightly above the edges. Press and crease the parchment to stick it to the pan’s interior; wrinkles are fine for a rustic look.
Step 2: In a large bowl, whisk together the yogurt and eggs until fully combined. Add the cornstarch and mix until the batter is smooth and even. Pour the batter into the prepared pan.
Step 3: For air fryer baking, preheat to 320°F (160°C) and bake for 20-23 minutes. The cake should rise with a caramelized top and firm batter. For oven baking, preheat to 350°F (177°C) and bake for 70-75 minutes until puffed and caramelized on top. The cake will deflate slightly once removed.
Step 4: Let the cake cool at room temperature for about 30 minutes. Then refrigerate for at least 2 hours or overnight to enhance the flavor. Remove from the fridge 15-30 minutes before serving and optionally drizzle with honey or your favorite sweetener.

Tips & Variations

For a sweeter cake, add 2–3 tablespoons of sugar or honey to the yogurt and egg mixture before adding cornstarch.
Use full-fat Greek yogurt for a richer, creamier texture.
You can substitute cornstarch with tapioca starch for a slightly different crumb.
Add a teaspoon of vanilla extract for extra flavor if using plain yogurt instead of vanilla.

Storage

Store the cake covered in the refrigerator for up to 3 days. It’s best served chilled or brought to room temperature for 15-30 minutes before eating. Reheat gently in a low oven if desired, but the cake is delicious cold and keeps its moist texture well.

How to Serve

The image shows a close-up of a single slice of creamy cheesecake on a white plate. The cheesecake has two main layers: a light yellow, smooth, and thick layer of cheesecake filling on top of a pale golden crust at the bottom. The top of the cheesecake slice is lightly dusted with powdered sugar, giving it a soft white texture. On the top edge of the slice, there are three bright red raspberries arranged neatly. The plate is set on a white marbled surface, with a gold fork placed to the right of the plate. In the blurred background, there is a larger round cheesecake and a few more raspberries. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use plain Greek yogurt instead of vanilla?

Yes, plain Greek yogurt works well. To add sweetness and flavor, mix in some vanilla extract and sugar or honey before baking.

Why do I need to line the pan with parchment paper?

Lining the pan helps prevent sticking and makes it easier to lift the delicate cake out once baked. The parchment also contributes to the rustic edge shape the cake has.