This creamy yogurt cake is incredibly simple to make and features a soft, custard-like texture with a slightly chewy exterior. Made with just three wholesome ingredients—Greek yogurt, eggs, and cornstarch—it’s a healthier option compared to traditional yogurt cakes. Plus, it’s naturally low in calories and sugar, and the batter comes together in just five minutes!
What’s even better? You can bake this cake in the oven or cook it in the air fryer. It’s a perfect treat to enjoy as a light dessert or afternoon snack.
Why You’ll Love This Creamy Yogurt Cake
I was recently inspired to create a thick, rich yogurt cake with a smooth and creamy bite. It’s incredibly easy to make and lighter than most desserts, thanks to the minimal ingredients. Whether you bake it or air fry it, the result is a soft and slightly chewy cake that feels indulgent without the heaviness.
Only 3 Simple Ingredients
- Greek Yogurt
Use sweetened nonfat Greek yogurt for the best results. Since there’s no additional sugar in the batter, a flavored yogurt like vanilla works great. You can experiment with other flavors, but avoid unsweetened varieties unless you plan to sweeten the batter yourself. - Eggs
Eggs give this cake structure and help create that creamy, custard-like consistency. - Cornstarch
Cornstarch thickens the batter slightly and absorbs excess liquid from the yogurt, resulting in a creamy texture without any graininess.
Note: You won’t taste the cornstarch in the final cake—it simply helps hold everything together.
How Sweet Is This Cake?
This is a very mildly sweet cake—almost like a light cheesecake. If you prefer a sweeter flavor, you can:
- Stir in up to ¼ cup of sugar to the batter (or ½ cup if using plain yogurt).
- Drizzle honey, maple syrup, or your favorite sweetener over the top before serving.
Cooking Method: Air Fryer vs. Oven
Air Fryer (Preferred Method)
- Preheat to 320°F (160°C)
- Cook for 20–23 minutes
- Results: Caramelized top, less deflating, firmer edges, quicker cook time
Oven
- Preheat to 350°F (177°C)
- Bake for 70–75 minutes
- Results: Same creamy texture, more moisture, more deflation after baking
How to Make Creamy Yogurt Cake
Prep Time: 5 minutes
Cook Time: 20–75 minutes
Total Time: ~30 minutes (air fryer) or ~80 minutes (oven)
Servings: 8 slices
Ingredients
- 1 ⅔ cups (400 g) nonfat vanilla Greek yogurt
- 4 large eggs
- 4 tbsp (32 g) cornstarch
Instructions
- Prep the Pan
Lightly spray a 6-inch round cake pan and line it with one large sheet of parchment paper, allowing the paper to come up above the edges. Don’t worry if the paper wrinkles—this is a rustic-style cake! - Mix the Batter
In a large mixing bowl, whisk together the yogurt and eggs until fully combined. Add the cornstarch and whisk until the batter is smooth and lump-free. - Cook the Cake
- Air Fryer: Preheat to 320°F. Pour the batter into the pan and air fry for 20–23 minutes. The cake should be puffed, set in the center, and have a golden caramelized top.
- Oven: Preheat to 350°F. Bake for 70–75 minutes until the cake is puffed and firm.
- Cool and Chill
Let the cake cool at room temperature for 30 minutes. Then refrigerate for at least 2 hours (or overnight) to allow the flavors to develop. - Serve
Remove from the fridge 15–30 minutes before serving for the best texture. Optional: drizzle with honey or your favorite sweetener before slicing and serving.
Tips and Variations
- Sweetness: Add sugar to the batter if desired (see notes above).
- Pan Options: A 6-inch one-piece round cake pan or springform pan both work well.
- Flavor Ideas: Try other yogurt flavors like honey, strawberry, or lemon for a twist.
More Yogurt Cake Recipes to Try
- 3-Ingredient Fluffy Yogurt Cake
- 3-Ingredient Healthy Yogurt Cake
- 3-Ingredient Chocolate Yogurt Cake
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