Creamy 3-Ingredient Yogurt Cake

There are three ingredients, one bowl, and the kind of creamy, custardy center that makes you close your eyes on the first bite. That’s what this little cake is all about. It’s like a cheesecake’s chill cousin: lighter, tangier, and ridiculously easy. If you’ve got plain Greek yogurt, a can of sweetened condensed milk, and some eggs, you’re fifteen minutes of mixing + a gentle bake away from dessert that tastes like you really tried.

My husband calls this “the sneaky cheesecake” because it appears out of nowhere on random Tuesdays. Our kid eats it cold from the fridge with strawberries and leaves sticky fingerprints on every surface. It’s become the thing I bake when the week feels chaotic but I still want a sweet moment at the end—no crust, no fancy gear, just a water bath and patience while it chills.

How to Make It

Grab an 8-inch springform, because this batter is basically custard and needs walls. Wrap the bottom and sides in two layers of foil so no sneaky water bath leaks in—ask me how I know. Whisk together 1 can of sweetened condensed milk, 4 large eggs, and 1 3/4 cups full-fat Greek yogurt until smooth and glossy. Don’t go wild; air bubbles make the top a little crater-y. Set the pan in a bigger roasting pan, pour in the batter, then pour hot water into the outer pan so it comes halfway up the sides of your cake pan.

Bake low and slow at 325°F until the edges are set and the center has a soft jiggle—think Jell-O that’s shy—about 45 to 55 minutes. Let it cool in the pan. Then chill it at least 4 hours (overnight is dreamy). Slice, top with berries or a swipe of jam, and try not to eat it standing over the sink like a raccoon. Or do. I’m not judging.

✔Ingredient Notes

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– Greek Yogurt (full-fat): The body and tang. Full-fat makes it plush; nonfat gets a little squeaky. Room temp helps it whisk smooth—cold yogurt fights back.
– Sweetened Condensed Milk: Not evaporated milk—different thing! This gives sweetness and that silky, almost fudgey set. A pinch of salt cuts the sweet if you like.
– Eggs (large): Structure. If your cake comes out watery, you probably shorted an egg or your oven runs cool. Room temp eggs = fewer lumps and a smoother top.

✔Recipe Steps

1. Heat oven to 325°F and boil a kettle of water.
2. Wrap an 8-inch springform pan tightly in two layers of foil; lightly grease and line the bottom with parchment.
3. Whisk 1 can (14 oz) sweetened condensed milk with 4 large eggs until smooth; whisk in 1 3/4 cups full-fat Greek yogurt just until no streaks remain.
4. Set the springform inside a roasting pan, pour in the batter, then pour hot water into the roasting pan to reach halfway up the sides.
5. Bake 45–55 minutes until edges are set and the center wobbles slightly; turn off oven, crack the door, and rest 10 minutes.
6. Cool on a rack, then chill at least 4 hours (overnight best); unmold, slice, and serve.

What to Serve It With

– Fresh berries and a dust of powdered sugar
– Lemon curd or a quick blueberry compote
– Honey drizzle and chopped pistachios
– A dollop of whipped cream or a spoon of jam straight from the jar
– Coffee, obviously. Or tea if you’re feeling calm and put-together.

✔Tips & Mistakes

– Wrap that pan like you mean it. Water bath leaks = soggy bottom. No thanks.
– Don’t overbake. Pull it when the middle has a gentle jiggle; it firms up in the fridge.
– If the top cracks, it’s still delicious. Hide it with berries and carry on.
– Room temp ingredients blend smoother and bake more evenly—worth the 20-minute wait.
– Avoid vigorous whisking; tiny bubbles can give you pockmarks on top. Gentle is the vibe.

✔Storage Tips

Pop leftovers in a covered container and keep in the fridge up to 4 days. It’s dreamy cold—like cheesecake after a long nap. Slices freeze well too: wrap individually and freeze up to 1 month; thaw in the fridge. Breakfast slice? Absolutely. I’ve eaten it with coffee at 7 a.m. with zero regrets.

✔Variations and Substitutions

– Use regular whole-milk yogurt: Strain it 30 minutes through a sieve or cheesecloth so it’s thicker, then proceed.
– Go dairy-free: Swap in sweetened condensed coconut milk and a thick coconut yogurt. Slight coconut vibes, very good.
– Lemon moment: Add finely grated lemon zest to the batter (optional, but bright and happy).
– Caramel version: Sub dulce de leche for the condensed milk for a toasty, caramel-scented cake.
– Pan swap: A 9-inch pan works, but the cake will be thinner and bake ~5 minutes faster. Keep an eye on the jiggle.

Frequently Asked Questions

Creamy 3-Ingredient Yogurt Cake

This ultra-creamy, lightly sweet 3-ingredient yogurt cake sets up silky like a cheesecake with nothing more than Greek yogurt, eggs, and cornstarch. Simple to make, delicately tangy, and perfect chilled.

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Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cup plain full-fat Greek yogurt room temperature
• ▢ 4 large eggs room temperature
• ▢ 0.5 cup cornstarch sifted

Instructions

Preparation Steps

• Preheat oven to 325°F. Grease an 8-inch round cake pan and line the bottom with parchment. For an extra-smooth top, wrap the outside of the pan with foil if using a water bath.
• In a large bowl, whisk the eggs until lightly frothy, about 0.5 minute.
• Whisk in the Greek yogurt until completely smooth and uniform.
• Sift the cornstarch over the mixture and whisk until no lumps remain. For the silkiest texture, strain the batter through a fine-mesh sieve into a clean bowl.
• Pour the batter into the prepared pan and tap gently to release bubbles. Optional: Set the pan inside a larger pan and pour hot water into the larger pan to reach halfway up the sides (water bath).
• Bake for 45 to 55 minutes until the edges are set and the center has a slight jiggle. If using a water bath, start checking at 45 minutes.
• Turn off the oven, crack the door, and let the cake rest inside for 10 minutes. Remove, cool to room temperature, then refrigerate until cold, about 2 hours, before slicing.
• Run a thin knife around the edge, invert to unmold if desired, and serve chilled.

Notes

Use full-fat Greek yogurt for the creamiest texture. A water bath helps prevent cracks and promotes even baking but is optional. For a hint of flavor without adding bulk, you can include a little lemon zest or vanilla extract.