What I love most about this recipe is how effortlessly it comes together. I don't need flour, butter, oil, or complicated baking techniques to create a satisfying homemade dessert. With just 10 minutes of preparation and a little patience while it chills, I can enjoy a light, creamy cake that tastes almost like a cross between cheesecake and baked custard.
Whether I'm preparing a dessert for a family gathering, a weekend treat, or something sweet to enjoy with coffee, this easy yogurt cake is always a wonderful choice.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
For this easy yogurt cake, I use four simple ingredients that work together to create its signature creamy texture.
2 cups (500 g) plain Greek yogurt
4 large eggs
½ cup (100 g) granulated sugar
½ cup (65 g) cornstarch
Directions
Making this 4 Ingredient Yogurt Cake is incredibly straightforward. I follow these simple steps to achieve a smooth batter and a perfectly baked dessert.
Preheat the Oven:
I start by preheating my oven to 350°F (175°C). Then, I line an 8-inch (20 cm) round cake pan with parchment paper, making sure the bottom and sides are covered to prevent sticking.
Mix the Yogurt and Sugar:
In a large mixing bowl, I combine the Greek yogurt and granulated sugar. I whisk everything together until the mixture becomes smooth and the sugar is well incorporated.
I make sure there are no large lumps of yogurt before moving to the next step.
Add the Eggs:
Next, I add the eggs one at a time, whisking well after each addition.
I continue mixing until the batter becomes creamy and uniform. I avoid excessive whisking because I want a smooth, delicate texture rather than incorporating too much air.
Incorporate the Cornstarch:
I sift the cornstarch directly into the yogurt mixture to prevent lumps.
Using a whisk, I gently mix until the cornstarch is completely incorporated and the batter is silky smooth.
Pour Into the Pan:
I pour the prepared batter into my parchment-lined cake pan and gently smooth the surface with a spatula.
I also tap the pan lightly against the countertop to release any large air bubbles.
Bake the Cake:
I place the pan in the preheated oven and bake for approximately 40–45 minutes.
I know the cake is ready when the edges are set and lightly golden while the center still has a slight jiggle.
I avoid overbaking because the center continues to firm up as the cake cools.
Cool and Refrigerate:
Once the cake is baked, I remove it from the oven and allow it to cool completely in the pan.
After cooling, I transfer it to the refrigerator for at least 2 hours.
This chilling step is essential because it allows the cake to firm up and develop its signature creamy, cheesecake-like texture.
Slice and Serve:
When the cake is fully chilled, I carefully remove it from the pan and slice it with a sharp knife.
I enjoy serving it plain, but sometimes I add fresh berries, a light dusting of powdered sugar, or a spoonful of fruit compote for extra flavor.
Servings and Timing
I love that this recipe requires very little hands-on preparation, making it ideal for busy days or whenever I need a simple make-ahead dessert.
Variations
One of my favorite things about this yogurt cake is how easily I can customize it while keeping the preparation simple.
Lemon Yogurt Cake:
When I want a fresh, citrusy flavor, I add 1–2 teaspoons of finely grated lemon zest to the batter. I love how the lemon complements the natural tanginess of Greek yogurt.
Vanilla Yogurt Cake:
For a classic dessert flavor, I mix in 1 teaspoon of vanilla extract. This small addition gives the cake a warm, sweet aroma that pairs beautifully with its creamy texture.
Chocolate Yogurt Cake:
When I'm craving chocolate, I replace 1–2 tablespoons of the cornstarch with unsweetened cocoa powder. I sift both ingredients together before adding them to the batter.
Berry Yogurt Cake:
I sometimes scatter a small handful of blueberries or raspberries over the batter before baking. I make sure the berries are dry so they don't introduce too much moisture.
Honey Yogurt Cake:
For a different sweetness, I like to drizzle a little honey over each chilled slice just before serving. This adds a lovely floral flavor without changing the original cake batter.
Coconut Yogurt Cake:
When I want a tropical twist, I add a small amount of finely shredded coconut to the mixture. I enjoy pairing this version with fresh mango or pineapple.
Storage/Reheating
Because this cake has a delicate, custard-like texture, I find that proper storage is important for keeping it fresh and creamy.
Refrigerating:
I store leftover yogurt cake in an airtight container in the refrigerator for up to 3–4 days.
I prefer keeping it chilled because the texture becomes firmer and smoother after refrigeration.
Freezing:
If I want to save some slices for later, I wrap each portion tightly in plastic wrap and place them in a freezer-safe container.
I freeze the cake for up to 1 month for the best texture.
When I'm ready to enjoy it, I let the slices thaw overnight in the refrigerator. I keep in mind that freezing may slightly change the creamy consistency.
Reheating:
I personally prefer serving this yogurt cake cold or slightly chilled because it tastes more like a creamy cheesecake.
If I want a softer texture, I simply let a slice sit at room temperature for about 10–15 minutes before eating.
I generally avoid reheating it in the microwave or oven because excessive heat can make the delicate custard texture rubbery or cause it to release moisture.
FAQs
Can I use regular yogurt instead of Greek yogurt?
I recommend Greek yogurt because its thick consistency helps the cake set properly. If I only have regular yogurt, I strain it through cheesecloth or a fine-mesh strainer until it becomes thick and creamy. This helps remove excess liquid that could otherwise affect the cake's texture.
Why is my yogurt cake still jiggly in the center?
I expect a slight jiggle in the center when the cake comes out of the oven. This is normal because the cake continues to firm up while cooling and chilling. However, if the center looks liquid or flows when I gently move the pan, I bake it for a few more minutes and check again.
Can I make this yogurt cake without cornstarch?
I prefer using cornstarch because it plays an important role in thickening and stabilizing the cake. Without it, the texture may be too soft to slice properly. If I need an alternative, I can experiment with another starch, such as potato starch, although I know the final texture may differ.
Why did my yogurt cake sink after baking?
I don't worry if my yogurt cake sinks slightly as it cools. Since this recipe doesn't contain flour or baking powder, it naturally settles after coming out of the oven. I also avoid overmixing the batter and opening the oven door too frequently, which can contribute to excessive rising and sinking.
Can I prepare this yogurt cake a day in advance?
Absolutely! I actually enjoy making this cake the day before I plan to serve it. After baking and cooling, I refrigerate it overnight in a covered container. The extra chilling time allows the cake to become firmer and easier to slice, making it a convenient dessert for gatherings and special occasions.
Conclusion
This 4 Ingredient Yogurt Cake is a perfect example of how I can create a delicious homemade dessert with just a few simple ingredients. I love its creamy, custard-like texture, lightly sweet flavor, and incredibly easy preparation.
With Greek yogurt, eggs, sugar, and cornstarch, I can make a beautiful cake without flour, butter, oil, or complicated baking steps. The result is a light yet satisfying dessert that reminds me of cheesecake while having its own unique texture and flavor.
Whether I serve it plain, decorate it with fresh berries, or add a little lemon zest for extra freshness, this recipe always feels like a special treat.
For me, the best part is knowing that I can prepare everything in just 10 minutes and let the oven and refrigerator do the rest. It's a simple, reliable recipe that I love keeping in my collection whenever I'm craving something creamy, sweet, and homemade.
📖 Recipe:
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4 Ingredient Yogurt Cake
- Total Time: 2 hours 55 minutes
- Yield: 8 slices
- Diet: Gluten Free
Description
This easy 4 Ingredient Yogurt Cake is a creamy, lightly sweet dessert with a delicate cheesecake-like texture. Made with Greek yogurt, eggs, sugar, and cornstarch, it's a simple flourless treat perfect for any occasion.
Ingredients
2 cups (500 g) plain Greek yogurt
4 large eggs
½ cup (100 g) granulated sugar
½ cup (65 g) cornstarch
Instructions
- Preheat the oven to 350°F (175°C). Line an 8-inch (20 cm) round cake pan with parchment paper, covering the bottom and sides.
- In a large mixing bowl, combine the Greek yogurt and granulated sugar. Whisk until smooth and well combined.
- Add the eggs one at a time, whisking gently after each addition until the batter is creamy and uniform. Avoid overmixing.
- Sift the cornstarch into the yogurt mixture and whisk gently until completely incorporated and no lumps remain.
- Pour the batter into the prepared cake pan. Smooth the surface with a spatula and gently tap the pan against the countertop to release large air bubbles.
- Bake for 40–45 minutes, until the edges are set and lightly golden and the center still has a slight jiggle. Avoid overbaking.
- Remove the cake from the oven and allow it to cool completely in the pan. Refrigerate for at least 2 hours to develop a firm, creamy texture.
- Carefully remove the chilled cake from the pan, slice into 8 equal portions, and serve plain or with your favorite toppings.
Notes
Use thick, plain Greek yogurt for the creamiest texture. Full-fat yogurt produces a richer cake, while lower-fat yogurt creates a lighter version.
Bring the eggs to room temperature before mixing for a smoother batter.
For a lemon variation, add 1–2 teaspoons of finely grated lemon zest.
For a vanilla variation, add 1 teaspoon of vanilla extract.
For a chocolate variation, replace 1–2 tablespoons of cornstarch with unsweetened cocoa powder.
For a berry variation, scatter a small handful of fresh blueberries or raspberries over the batter before baking.
For extra sweetness, drizzle chilled slices with honey or serve with fresh fruit, powdered sugar, or fruit compote.
Regular yogurt can be substituted if strained thoroughly to remove excess liquid.
Potato starch may be used instead of cornstarch, although the final texture may differ.
A slight jiggle in the center after baking is normal. The cake firms up as it cools and chills.
The cake may sink slightly during cooling because it contains no flour or baking powder.
For a gluten-free dessert, use certified gluten-free cornstarch and verify the other ingredient labels.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Freeze individual slices tightly wrapped in plastic wrap inside a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator.
Serve chilled or allow slices to rest at room temperature for 10–15 minutes before eating. Avoid reheating to preserve the creamy texture.
This cake is ideal for making one day ahead because overnight refrigeration improves its firmness and makes slicing easier.
Total time includes at least 2 hours of chilling. Additional cooling time may be needed.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice (approximately 95 g)
- Calories: 180 kcal
- Sugar: 16 g
- Sodium: 75 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 0 g
- Protein: 9 g
- Cholesterol: 110 mg
