3 Ingredient Creamy Yogurt Cake (No Flour, Butter or Oil) is a surprisingly simple dessert that’s soft, custardy, and tangy from the yogurt, making it a gentle sweet option for everyday treats and special occasions alike.
Why make this recipe
This 3 Ingredient Creamy Yogurt Cake (No Flour, Butter or Oil) is worth trying because it strips baking down to the essentials and still delivers on taste and texture. With just yogurt, eggs, and cornstarch you get a light, creamy cake that’s lower in added fat than many traditional cakes. It’s a great option when you want a quick, fuss-free dessert with minimal cleanup. The recipe is also naturally gluten-free (if you use corn- or gluten-free cornstarch) and can be adapted for different dietary needs with simple swaps. Whether you have unexpected guests, are baking with kids, or want a health-forward dessert, this cake is practical and satisfying.
How to make 3 Ingredient Creamy Yogurt Cake (No Flour, Butter or Oil)
This cake is as much about technique as it is about ingredients. Properly combining the eggs and yogurt gives structure, while the cornstarch is the sole thickening agent. You can bake it in an oven or an air fryer — both yield a puffed, barely set cake with a delicate crust and a custard-like interior.
Here’s the step-by-step approach with small tips baked in:
- Measure carefully. Use a liquid measuring cup or scale to get the right yogurt amount. Too much or too little can affect texture.
- Whisk the eggs and yogurt together thoroughly until smooth and slightly homogenous in color. You want tiny bubbles but not a foam.
- Sift or whisk the cornstarch into the yogurt-egg mix. This helps avoid lumps and ensures an even set.
- Pour into a prepared 6-inch cake pan. The pan size is important; a much larger pan will make the cake too thin and overbake.
- Choose your baking method: air fryer for speed and a lightly browned top, oven for a very even bake. Follow the timed guidelines below.
- Don’t rush the cooling. The cake sets further as it cools and chills, giving the classic creamy interior.
Ingredients :
- 1 2/3 cups nonfat vanilla Greek yogurt
- 4 large eggs
- 4 tbsp cornstarch
Ingredient notes and substitutions:
- Nonfat vanilla Greek yogurt: This gives tang, sweetness and body. If you prefer richer texture, substitute full-fat or 2% Greek yogurt; the cake will be creamier and slightly more indulgent. For a lower-sugar option, use plain nonfat Greek yogurt and add a tablespoon of honey or a sugar substitute if desired. If you need dairy-free, try a thick, high-protein plant-based yogurt (unsweetened soy or coconut-based Greek-style yogurt), but expect some changes in flavor and set.
- Eggs: Large eggs add structure, protein, and moisture. If you need an egg-free version, try an aquafaba substitute (3 tablespoons aquafaba per egg) but results will vary and the texture will be lighter and more like a mousse. Note: make sure to follow proper egg-handling and freshness guidelines for best results.
- Cornstarch: This is the only dry binder. Arrowroot or tapioca starch can be used as alternatives with similar thickening properties; you may see minor differences in texture and clarity. If you must avoid corn for allergy reasons, use potato starch or certified gluten-free alternatives.
Directions :
Step 1 Spray the interior of a 6-inch round cake pan with cooking spray and line with parchment paper, letting it come up above the pan edges for a rustic look.
Step 2 Whisk yogurt and eggs in a large bowl until combined. Add cornstarch and whisk until smooth. Pour into prepared pan.
Step 3 Air fryer: Preheat to 320°F (160°C) and bake for 20-23 min until puffed and set. Oven: Preheat to 350°F (177°C) and bake for 70-75 min until puffed and set.
Step 4 Cool at room temp for 30 min, then refrigerate for at least 2 hrs before serving. Let come to room temp before serving, optionally drizzle with honey.
Pro Tips for Success 3 Ingredient Creamy Yogurt Cake (No Flour, Butter or Oil)
- Use room-temperature eggs and yogurt. Cold ingredients can make it harder for the mixture to combine evenly and may change bake time.
- Whisk until smooth but don’t over-aerate. You want a smooth batter with small bubbles, not a stiff meringue texture.
- Check doneness by touch. The cake should be slightly springy and the center should barely wobble; it will continue to set as it cools and chills.
- Line the pan with parchment that extends above the rim—this makes it much easier to lift the cake out cleanly and creates that rustic, bakery-style edge.
- If baking in the oven, placing the cake on the lower middle rack helps the heat reach the center evenly. If the top browns too quickly, tent it lightly with foil.
- For consistent results in the air fryer, rotate the pan halfway through the bake if your air fryer has hotspots.
Flavor Variations 3 Ingredient Creamy Yogurt Cake (No Flour, Butter or Oil)
- Lemon-Vanilla: Add 1 tablespoon lemon zest and 1 teaspoon vanilla extract. A light lemon glaze (1/2 cup powdered sugar + 1-2 teaspoons lemon juice) brightens the cake.
- Berry Swirl: Fold in 1/3 cup lightly pureed strawberries or raspberries just before pouring into the pan. Swirl with a spoon for a marbled effect; reduce added sugar if using sweetened fruit.
- Honey & Cinnamon: Stir 1–2 tablespoons of honey and 1/2 teaspoon ground cinnamon into the batter for a warm, cozy flavor. Top with a thin honey drizzle after chilling.
- Citrus-Cardamom: Add 1 teaspoon orange zest and 1/4 teaspoon ground cardamom to the batter for a fragrant twist.
- Chocolate-Chip (light): Fold in 2 tablespoons mini dark chocolate chips. Because the cake is delicate, use small chips and fold gently to keep the batter from deflating.
Serving Suggestions 3 Ingredient Creamy Yogurt Cake (No Flour, Butter or Oil)
- Classic: Serve slices plain or with a light drizzle of honey. The simplicity highlights the tang from the yogurt and the cake’s custard-like crumb.
- Fresh fruit and herbs: Top with sliced strawberries, blueberries, or a compote, and add a few mint leaves for color contrast.
- Yogurt cream: Whip equal parts Greek yogurt and a light cream substitute or whipped topping, sweeten lightly, and spoon beside each slice.
- Coffee pairing: This cake pairs beautifully with brewed coffee or a milky latte. Its modest sweetness balances darker roasts.
- Dessert board: Cut into squares and include alongside nuts, fresh fruit, and a small bowl of honey for an informal dessert spread.
Storage and Freezing Instructions 3 Ingredient Creamy Yogurt Cake (No Flour, Butter or Oil)
Short-term refrigeration:
- Store leftover cake covered in the refrigerator for up to 4 days. Keep it in an airtight container or wrapped tightly with plastic wrap to prevent it from picking up odors and drying out.
Freezing:
- This cake freezes well for up to 2 months. Slice the cake first or freeze whole. Wrap tightly in plastic wrap and then in a layer of aluminum foil or place in a freezer-safe container. Thaw overnight in the fridge, then bring to room temperature or serve slightly chilled depending on your preference.
Reheating:
- For a warm slice, microwave individual portions for 10–15 seconds. Take care not to overheat—this cake is best slightly warm or at room temperature to preserve the creamy texture.
- If serving from frozen, thaw in fridge and allow at least 30–60 minutes at room temperature before serving, or serve chilled with a drizzle of honey or fruit compote.
Nutrition Facts (Per Serving) — approximate (serves 6)
- Calories: 105 kcal
- Protein: 10 g
- Carbohydrates: 11 g
- Fat: 3.5 g
- Fiber: 0 g
- Sodium: 90 mg
Note: Nutrition facts are approximate and depend on the exact brands and yogurt type used. Using full-fat yogurt will increase calories and fat; sugar content will vary with vanilla-sweetened vs plain yogurt.
FAQ About 3 Ingredient Creamy Yogurt Cake (No Flour, Butter or Oil)
Can I make this cake without a 6-inch pan?
Yes. A 6-inch round pan is recommended because it gives the cake the right thickness and baking time. If you only have an 8-inch pan, the cake will spread thinner and bake faster; keep an eye on it and reduce the oven time by 10–20 minutes, checking for a gentle set in the center. For loaf pans or muffin tins, you’ll need to adjust bake time significantly—muffins will take less time, and a loaf will take longer.
Why use cornstarch instead of flour?
Cornstarch acts as a fine, neutral thickener that gives the cake a tender, custard-like structure without the gluten that flour provides. That helps keep the crumb delicate and soft rather than chewy. Cornstarch also works well in small quantities and produces a lighter, silkier texture that’s perfect for this minimal-ingredient recipe.
My cake cracked or sank—what happened?
Cracking or sinking can result from overmixing, sudden temperature changes, or overbaking. Overmixing incorporates too much air and the cake can rise then collapse. Rapid cooling can cause a fragile center to sink. Likewise, if the cake is overbaked it can dry and crack. To avoid these issues, mix gently, bake until the center is just set, and follow the recommended cooling steps: cool at room temperature before refrigerating.
Can I make this cake ahead for a party?
Absolutely. This cake is a great make-ahead dessert. Bake and chill it for at least two hours or overnight; chilling enhances the texture and makes slicing cleaner. Keep it refrigerated, and allow the cake to come to room temperature for 20–30 minutes before serving, or serve chilled depending on your preference.
How should I slice the cake so pieces look neat?
Use a sharp knife and warm the blade under hot water, then wipe dry before slicing. This technique helps the knife glide through the custard-like interior and leaves cleaner edges. For very neat presentation, chill the cake for several hours or overnight and then slice; chilled cakes slice with less crumbling.
Is this cake suitable for people with gluten intolerance?
Yes, when made with cornstarch that is certified gluten-free, this cake is naturally free of wheat flour and can be suitable for those avoiding gluten. Always check ingredient labels because cross-contamination can occur in some processing facilities. If you need a certified gluten-free dessert for guests, use certified gluten-free yogurt and cornstarch.
Can I reduce the sugar or use a sugar-free yogurt?
Yes. If you use plain nonfat Greek yogurt instead of vanilla-sweetened yogurt, the cake will be less sweet and you can sweeten it to taste with honey, maple syrup, or sugar alternatives. Keep in mind that the flavor profile changes—vanilla yogurt adds both sweetness and vanilla flavor—so vanilla extract could be added if using plain yogurt.
Will the cake rise much during baking?
The cake will puff up modestly while baking due to steam and egg structure, then settle slightly as it cools. It won’t rise as much as a traditional flour-based layer cake, since it lacks chemical leaveners (like baking powder). The small rise creates a light top layer with a creamy interior.
Final Thoughts
This 3 Ingredient Creamy Yogurt Cake (No Flour, Butter or Oil) proves that simple ingredients can yield an elegant dessert. It’s forgiving, quick to prepare, and versatile enough to dress up with fruit, spices, or a light glaze. The recipe is especially helpful when you want a low-fuss dessert that still feels thoughtful and homemade. Whether you bake it in the oven or try the air fryer for a speedy version, the end result is a tender, custardy cake that’s easy to love and easy to adapt.
Conclusion
For the original recipe reference and a helpful walkthrough, see 3 Ingredient Creamy Yogurt Cake (No Flour, Butter or Oil).
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3 Ingredient Creamy Yogurt Cake (No Flour, Butter or Oil)
- Total Time: 90 minutes
- Yield: 6 servings
- Diet: Gluten-Free
Description
A surprisingly simple dessert that’s soft, custardy, and tangy from the yogurt, ideal for everyday treats and special occasions.
Ingredients
- 1 2/3 cups nonfat vanilla Greek yogurt
- 4 large eggs
- 4 tbsp cornstarch
Instructions
- Spray the interior of a 6-inch round cake pan with cooking spray and line with parchment paper.
- Whisk yogurt and eggs in a large bowl until combined. Add cornstarch and whisk until smooth. Pour into prepared pan.
- For air fryer: Preheat to 320°F (160°C) and bake for 20-23 mins until puffed and set. For oven: Preheat to 350°F (177°C) and bake for 70-75 mins until puffed and set.
- Cool at room temp for 30 mins, then refrigerate for at least 2 hrs before serving. Let come to room temp before serving, optionally drizzle with honey.
Notes
Use room-temperature eggs and yogurt for best results. Whisk until smooth but don’t over-aerate. If using an 8-inch pan, reduce bake time by 10–20 minutes.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American