Why You’ll Love This Recipe

I love this recipe because it’s incredibly simple, requires only three ingredients, and is so versatile. The cake has a wonderful creamy texture with a slightly caramelized surface when cooked in the air fryer. Plus, it’s a great way to satisfy my sweet tooth without the added calories or guilt of a traditional cake. It’s perfect for anyone looking for a quick, healthy treat that’s not overly sweet but still full of flavor. You can also customize the sweetness level to your liking with a drizzle of honey or sugar, making it adaptable to any craving!

Ingredients

1 2/3 cups (400g) nonfat vanilla Greek yogurt (sweetened)

4 large eggs

4 tbsp (32g) cornstarch

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

How to Make the Yogurt Cake

Step 1: Prepare the Pan

I start by spraying a 6-inch round cake pan with cooking spray and lining it with parchment paper that comes up slightly above the sides of the pan. Don’t worry if the paper wrinkles—it gives the cake a rustic look that adds to its charm.

Step 2: Make the Batter

In a large bowl, I whisk together the yogurt and eggs until smooth, making sure the eggs are fully incorporated.

If I prefer a sweeter cake, I can add sugar at this stage (about 1/4 cup of sugar for a subtle sweetness). I then gradually add the cornstarch and continue whisking until the batter is smooth and lump-free.

Step 3: Cook the Cake

Air Fryer Method:

I preheat the air fryer to 320°F (160°C).

Then, I pour the batter into the prepared pan and cook for about 20-23 minutes. The cake should puff up, and the surface will caramelize, with no jiggle left when touched.

Oven Method:

I preheat the oven to 350°F (177°C).

I bake the cake for about 70-75 minutes. The cake will puff up and become golden brown. Once cooled, the surface may wrinkle slightly, which is perfectly normal.

Step 4: Cool and Serve

I allow the cake to cool for about 30 minutes at room temperature, then transfer it to the fridge to chill for at least 2 hours (or overnight for the best flavor).

Before serving, I let the cake sit at room temperature for 15-30 minutes to soften slightly. For added sweetness, I can drizzle it with honey or my favorite sweetener.

Notes:

Sweetness: This cake is naturally low in sweetness. If I prefer a sweeter cake, I can add about 1/4 cup of sugar to the batter. If using plain yogurt, I might increase the sugar up to 1/2 cup. Drizzling honey on top when serving is also a great way to add sweetness.

Pan Options: I can use either a 6-inch round cake pan or a 6-inch round springform pan for this recipe, depending on what I have available.

Texture Differences: The air fryer method creates a cake with a beautifully caramelized surface, while the oven version tends to have a slightly moister texture but might deflate more.

More Yogurt Cake Variations:

3 Ingredient Fluffy Yogurt Cake: For a lighter, fluffier texture, I could try whipping the eggs separately and folding them into the yogurt mixture.

3 Ingredient Healthy Yogurt Cake: To make it even healthier, I could use plain Greek yogurt and substitute sugar with a natural sweetener like stevia or monk fruit.

3 Ingredient Chocolate Yogurt Cake: For a chocolate twist, I could add cocoa powder or melt some dark chocolate into the batter for a rich, chocolaty version.

Storage

The cake can be stored in the refrigerator for up to 3 days. Just cover it tightly with plastic wrap or store it in an airtight container. The texture will remain creamy and delicious for a few days, making it a perfect make-ahead dessert.

FAQs

Can I make this cake in a different-sized pan?

Yes, I can use a slightly larger or smaller pan, but keep in mind the cooking time might need to be adjusted. A larger pan will make the cake thinner, so it will likely bake faster, while a smaller pan may require a bit more time.

Can I make this cake with a non-sweetened yogurt?

I can use non-sweetened yogurt, but I’ll need to adjust the sweetness by adding sugar or another sweetener since the non-sweetened yogurt won’t provide any sweetness on its own.

How do I know when the cake is done?

The cake is done when the surface is golden brown, and it’s no longer jiggly. If baking in the oven, it should take about 70-75 minutes, but if it’s in the air fryer, 20-23 minutes should do the trick.

Can I freeze this cake?

Yes! I can freeze this cake for up to a month. To do so, I let it cool completely, wrap it in plastic wrap, and then in aluminum foil before freezing. When I’m ready to enjoy it, I thaw it overnight in the fridge and let it come to room temperature before serving.

Can I add fruit to the cake?

Definitely! I can add fresh fruit like berries or even a swirl of fruit jam to the batter before baking to make it even more flavorful and visually appealing.

Conclusion

This 3-Ingredient Creamy Yogurt Cake is the perfect guilt-free dessert or snack! It’s incredibly simple to make, with a light and creamy texture that satisfies my sweet cravings without the need for excessive sugar or fat. Whether baked in the oven or air fryer, it’s a delicious and healthier alternative to traditional cakes that’s sure to become a favorite in my recipe collection!

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