Three-Ingredient Yogurt Cake

April 15, 2026

Some desserts feel like a project. This one feels like a quiet little magic trick: thick vanilla Greek yogurt, eggs, and cornstarch whisked into a pale batter that bakes into a smooth, sliceable cake with a gentle wobble in the center. The first time I tested it, I couldn’t get over how “real dessert” it tastes for something that comes together in one bowl—no flour, no butter, no oil.

It’s lightly sweet (thanks to vanilla yogurt), clean-tasting, and pleasantly rich from the eggs, with a cool, custardy finish after chilling. If you like the vibe of my creamy yogurt cake but want an even simpler, no-fuss version you can bake in a 6-inch pan, this is the one to make tonight.

Why You’ll Love This Recipe

Only 3 ingredients, one bowl: You whisk the yogurt and eggs until uniform, then whisk in cornstarch—no mixer needed.
Custard-meets-cake texture: After chilling, it slices cleanly but still has that soft, creamy middle that feels almost cheesecake-adjacent.
Vanilla-forward and gently sweet: Using vanilla Greek yogurt means the flavor is built in—no extra sugar required.
Two ways to bake: It works in an air fryer (quick!) or the oven (hands-off and steady), using the same batter and same 6-inch pan.
Great make-ahead dessert: It needs a chill, which makes it ideal for prepping earlier in the day and serving cold.

The Story Behind This Recipe

I developed this version when I wanted a true “pantry-minimal” cake I could throw together with what was already in my fridge—vanilla Greek yogurt and eggs—then rely on cornstarch for structure so it sets into neat, creamy slices (a little like my classic yogurt cake, but even more streamlined).

What It Tastes Like

This cake is lightly sweet with a clear vanilla aroma the moment you cut into it. The crumb is tight and custardy rather than fluffy—think smooth and creamy with a gentle spring at the edges. Chilled, it tastes clean and rich (eggs do that), and the vanilla yogurt keeps it mellow instead of sugary.

Ingredients You’ll Need

This recipe is all about balance: vanilla Greek yogurt brings sweetness and tang (plus a thick base), eggs add richness and help it set, and cornstarch tightens the batter so it bakes up sliceable instead of spoonable. Stick with Greek yogurt here—its thickness is what gives you that dense, creamy structure.

1 2/3 cups nonfat vanilla Greek yogurt
4 large eggs
4 tbsp cornstarch

How to Make Three-Ingredient Yogurt Cake

Prep your pan. Spray a 6-inch round cake pan with cooking spray, then line it with parchment paper. (That parchment is your insurance policy—this cake is delicate when warm.)
Whisk yogurt + eggs until smooth. In a large bowl, whisk together the vanilla Greek yogurt and eggs. Keep going until the mixture looks evenly pale and completely uniform—no streaks of egg.
Whisk in the cornstarch. Sprinkle in the cornstarch and whisk until the batter is lump-free. The batter should look smooth, glossy, and thick—like a loose custard.
Fill the pan. Pour the batter into the prepared pan and smooth the top with a spatula so it bakes evenly.
Bake (choose your method).
- Air fryer: Preheat to 320°F (160°C). Bake for 20–23 minutes.
- Oven: Preheat to 350°F (177°C). Bake for 70–75 minutes.
  You’re looking for a cake that’s set around the edges with a center that may still have a slight jiggle. The top should look dry and set, not wet.
Cool, then chill to fully set. Let the cake cool at room temperature for 30 minutes, then refrigerate for at least 2 hours. This chill time is where the texture turns sliceable and creamy.
Serve. Slice cold. If you’d like, drizzle with a little honey right before serving.

Tips for Best Results

Whisk until the batter is truly uniform. Any streaks of egg can bake into little bits—take the extra 30 seconds to get it silky and consistent in color.
Sprinkle the cornstarch in gradually. Adding it in a shower (not a dump) helps it dissolve smoothly so you don’t fight lumps.
Don’t judge doneness by firmness alone. This cake continues to set as it cools and chills; it’s normal for the center to have a gentle wobble right out of the oven/air fryer.
Chill the full 2 hours before slicing. Warm, it’s fragile and can stick to the knife; cold, it cuts into clean wedges.
Use parchment, even in a nonstick pan. Between the egg-rich batter and the creamy texture, parchment makes unmolding dramatically easier.

Variations and Substitutions

Honey drizzle (optional): A thin drizzle right before serving adds shine and a little floral sweetness without changing the cake itself.
Baking method choice: Air fryer gives you speed; oven gives you a longer, gentler bake. The batter is the same either way—use what you have. If you’re in a “small batch sweets” mood, you might also like my 3-ingredient funfetti cake mix cookies for another minimal-ingredient treat.

How to Serve It

Serve it well-chilled for the best texture. I like clean slices with a light honey drizzle right on top so it settles into the surface. This is also a nice add-on to a spring dessert spread—if you’re already baking cupcakes for a party, pair it with ideas from my spring cupcake collection or the alternate round-up here and let the yogurt cake be the creamy, not-too-sweet option.

How to Store It

Store the cake covered in the refrigerator (it’s best cold anyway). For the cleanest slices, keep it chilled until right before serving. If you’re using the optional honey, drizzle it on at serving time so the top stays neat and set.

Final Thoughts

This is one of those “trust the chill time” recipes: simple batter, gentle bake, and then the refrigerator does the finishing work—leaving you with a cool, vanilla-scented, custardy cake that feels far more special than the ingredient list suggests.

Conclusion

If you’d like to compare notes with other takes on this style of cake, take a look at The Modern Nonna’s 3-ingredient yogurt cake, Wholefood Soulfood Kitchen’s version, or Kirbie’s Cravings (no flour, butter, or oil)—then come back and make the one that fits your kitchen best.