3 Ingredient Yogurt Cake

Short Description

This delightfully simple cake requires just three primary ingredients—yogurt, eggs, and cornstarch—for a moist, tender loaf with minimal effort and maximum comfort.

Why You’ll Love This Recipe

• Only three main ingredients (plus vanilla if desired)
• Naturally gluten-free and low in added sugar
• Light, moist texture with a subtly tangy flavor
• Perfect for breakfast, tea time, or a simple dessert
• Easy to customize with toppings or flavored yogurt

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1½ cups (315 g) yogurt (plain or vanilla-style)
• 4 eggs
• Optional: 1 teaspoon pure vanilla extract
• 5 tablespoons (55 g) cornstarch

Directions

1. Preheat the oven to 350 °F (175 °C). Line a loaf pan with parchment paper.
2. In a mixing bowl, whisk together the yogurt and eggs until smooth.
3. Stir in vanilla extract if using, then add the cornstarch. Whisk until the batter is completely uniform and free of lumps.
4. Pour the batter into the lined loaf pan.
5. Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean (a few moist crumbs are okay).
6. Remove from oven and let cool in the pan. Once cooled, slice and serve—top with fresh berries, a drizzle of maple syrup, honey, or any fruit compote you like.

Servings And Timing

• Servings: Serves 6–8 slices
• Prep Time: ~5 minutes
• Cook Time: 50–60 minutes
• Total Time: ~55–65 minutes

Variations

• Yogurt flavor: Use vanilla, coconut, or fruit-flavored yogurt—sweeter yogurts yield sweeter cake.
• Additional sugar: Stir in ¼ cup granulated sugar into plain yogurt for extra sweetness.
• Fruit mix-ins: Fold in fresh berries, chopped apples, or citrus zest before baking.
• Spiced twist: Add a pinch of cinnamon or nutmeg to the batter.
• Topping ideas: Top warm slices with whipped cream, lemon glaze, or yogurt yogurt swirl.

Storage/Reheating

• Storage: Store cooled cake wrapped in plastic or in an airtight container at room temperature for up to 2 days, or refrigerate up to 4 days.
• Reheating: Enjoy slices warm by lightly toasting or microwaving briefly (about 20 seconds) to soften texture.

FAQs

1. Can I use a gluten‑free cornstarch substitute?

Yes—tapioca starch or arrowroot powder can be used one-to-one for a similar texture.

2. Can I double the recipe for a larger cake?

Yes—use a larger pan and adjust baking time accordingly; check doneness with a skewer.

3. Will flavored yogurt change the texture?

Not significantly—only sweetness and flavor vary. Ensure yogurt isn’t too runny for best results.

4. Can I bake this in muffin tins?

Yes—bake in muffin tins for about 20–25 minutes. Keep an eye on them until toothpick comes out clean.

5. Is this cake vegan?

Traditional version is not. To veganize, use flax ‘eggs’ or chia eggs and plant-based yogurt—results may be slightly denser.

6. How do I know the cake is done?

Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s done.

7. Can I make it ahead?

Yes—cake stores well and can be made a day in advance. Add fresh toppings before serving.

8. Can I freeze leftovers?

Yes—slice and freeze portions in parchment-wrapped bundles. Thaw at room temperature before serving.

9. Is the cake dense or light?

The cake is moist and moderately dense but still soft and tender thanks to yogurt and eggs.

10. Can I substitute cornstarch with flour?

Flour will change the texture and possibly make it heavier. For a light, silky finish, cornstarch is best.

Conclusion

This 3 Ingredient Yogurt Cake is an effortless yet satisfying dessert or snack—with minimal ingredients and prep, you get a moist, subtly sweet loaf that’s endlessly customizable. Perfect with fruit toppings or a simple drizzle of honey, it’s a reliable go-to for quick homemade baking.

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