This creamy yogurt cake is just 3 ingredients and takes only a few minutes to prepare. You don’t even need a mixer to make the batter. You also don’t need flour, butter or oil to make the cake. The cake is low in sugar and calories.
This yogurt cake has been trending recently and I had to try it out for myself. I was initially drawn to how much it looks like Basque Burnt Cheesecake. And I was also intrigued by how simple it is. I tested out several versions and share my many tips below. I also tweaked the original recipe slightly to make the measurements more friendly for those living in the US.
Ingredients
- Vanilla Yogurt
- Eggs
- Cornstarch
Vanilla Yogurt: This cake is made with sweetened vanilla yogurt. You can use other flavors though it will change the flavor and color of your cake. You can use whole milk yogurt or low fat yogurt. I have also made this cake successfully with Greek yogurt. Make sure you use a yogurt that has a normal or higher amount of sugar. You don’t want to use a low sugar yogurt because the only sweetness for this recipe comes from the yogurt. I used Yoplait original low fat vanilla yogurt.
I do not have any substitutions for eggs or cornstarch.
Yogurt Cake Texture
This cake looks like a cheesecake but the texture is not the same. The texture is similar to a custard, but more firm. It is both creamy and firm and a little chewy around the edges.
Yogurt Cake Sweetness
This is meant to be a low sugar cake so it is not very sweet. It is mildly sweet and tangy from the yogurt. You do need to let the cake rest in the fridge as it will not be sweet enough when it is fresh out of the oven. You can definitely add some sugar to the cake to make it sweeter, but keep in mind that the cake will no longer be low calorie or low sugar if you add sugar.
If you want to add sugar, whisk granulated sugar in with the yogurt before adding in the eggs. You will likely need around 1/4 cup but you can taste and adjust as needed. If you are using unsweetened yogurt, you will need closer to 1/2 cup sugar.
Measurements
The original recipe that has been circulating has measurements in grams. Specifically, 400 grams of yogurt, 4 eggs and 40 grams of cornstarch. I made the original recipe but wanted to simplify the conversion for US measurements because using the exact conversions required a lot of extra measuring spoons. So I did tweak the recipe slightly to make it easier for those using US measurements. If you are not in the US, feel free to use the metric measurements above.
Cake Pan
This cake can be made in a springform pan or a round cake pan without a removable bottom. For either one, you will use will it with one sheet of parchment paper which will create a rustic appearance because the parchment paper will wrinkle around the sides of the round cake pan. A single parchment paper is needed for a springform pan because otherwise the batter will leak through if you use separate pieces to line the sides and bottom. You can use two different pieces of parchment paper for a round cake pan without a removable bottom, but I found that the cake will still shrink and wrinkle so it won’t have smooth round edges even if you use separate parchment paper pieces.
More Easy Cakes to Try
- 1 1/2 cups (375 g) vanilla yogurt
- 4 large eggs
- 5 tbsp (44 g) cornstarch
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Preheat oven to 350°F. Line the interior of a 6 inch springform pan or round cake pan with parchment paper. You want to use a single sheet of parchment paper so that the bottom is completely lined and it is okay that the parchment paper will be wrinkled and uneven around the edges. Just try your best to press it flatly against the sides and bottom. This is supposed to be a rustic-looking cake so the cake edges will not be perfectly round.
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In a large bowl add yogurt. If you are using sugar (see notes), add it now and whisk it in. Add eggs, one at a time, whisking after each addition until the egg is completely blended into the yogurt. When you are finished, you should have a smooth batter.
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Sift the cornstarch into the batter. You can do this using a mesh strainer. Whisk the cornstarch into the batter, until no cornstarch lumps remain.
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Pour batter into prepared baking pan. Bake for about 1 hour or until cake is puffed up, no longer wet on top and the surfaces has a caramelized appearance. When the cake comes out of the oven it will begin to deflate and wrinkle. Let cake cool at room temperature for about 30 minutes and then place into fridge for at least 2 hours before serving. Letting the cake sit in the fridge will help develop the flavors. If you try to eat the cake right away, it will be a little eggy and not sweet. Remove cake from the fridge about 15 minutes before serving so that the came can come back to room temperature, which will make it less firm and more creamy.
- I share a lot of tips and information of what to expect from this cake in the post. Please review before making the cake.
- This is a low sugar cake and the only sweetness comes from the yogurt. If you desire a sweeter cake, you can add about 1/4 cup of granular sugar.
- This cake can be made with low fat, whole milk or greek yogurt. You can use other flavors other than vanilla. If using greek yogurt, you may want to add a few tbsp of sugar since greek yogurt usually is tangier than regular yogurt. You do want to select a yogurt with a normal or high amount of sugar because it is the only source of sweetness for this cake. A low sugar yogurt will not work as well because your cake won't be sweet enough. I used Yoplait original vanilla low fat yogurt.
- This cake can be made in a larger or smaller round cake pan but if you use a larger pan, your cake will be thinner. Baking time will also be different if you use a larger or smaller baking pan.
- Use a single sheet of parchment paper if using a springform pan, otherwise, the batter will leak through. See post for more details.
Serving: 1slice, Calories: 82kcal, Carbohydrates: 11g, Protein: 4g, Fat: 2g, Saturated Fat: 1g, Sodium: 49mg, Potassium: 71mg, Fiber: 1g, Sugar: 4g, NET CARBS: 10g
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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