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

Cook Time: 50

Total Time: 1 5

Servings: 8

Calories: 120kcal

Ingredients

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.