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.
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.
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.
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.
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.
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.
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FAQ
Can I use vanilla yogurt instead of Greek yogurt in baking?
Can I use vanilla yogurt instead of sour cream in baking?
Is vanilla yogurt the same as plain yogurt?