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.