If you love simple desserts that taste incredible without complicated steps, this 3-Ingredient Creamy Yogurt Cake will become your new favorite recipe. It’s soft, lightly sweet, slightly tangy, and incredibly creamy — all made with just three basic ingredients.

3-Ingredient Creamy Yogurt Cake

Author: Rachel Mills

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Description

Simple, creamy and oh-so-soft: try this 3-Ingredient Creamy Yogurt Cake! 🥣🥚🌾 Ready in under an hour — perfect with tea or for breakfast.

Ingredients

– 3 large eggs 🥚

– 1 cup (240 g) full-fat Greek yogurt 🥣

– 1 1/4 cups (150 g) self-raising flour 🌾

Instructions

1 Preheat the oven to 175°C (350°F). Grease and line a 20 cm (8 in) round cake pan.

2 In a large bowl, beat the eggs vigorously for 1–2 minutes until slightly frothy to incorporate air.

3 Add the Greek yogurt to the eggs and whisk until smooth and homogenous.

4 Sift the self-raising flour into the wet mixture in two additions, folding gently with a spatula until just combined. Do not overmix to keep the cake light.

5 Pour the batter into the prepared pan, smoothing the top with a spatula.

6 Bake for 30–35 minutes, or until the top is golden and a skewer inserted into the center comes out clean or with a few moist crumbs.

7 Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

8 Serve plain, dusted with powdered sugar, or with fresh fruit and a spoonful of yogurt for extra creaminess.

No flour. No oil. No butter. No complicated techniques.

Whether you need a quick dessert, a lighter cake option, or an easy recipe for beginners, this yogurt cake delivers delicious results every time.

Why You’ll Love This 3-Ingredient Yogurt Cake

✔ Only 3 ingredients

✔ No flour or butter
✔ Naturally light and creamy
✔ Perfect for beginners

✔ Budget-friendly
✔ Great for last-minute desserts

It has a texture somewhere between a cheesecake and a sponge cake — soft, moist, and slightly custardy.

What Are the 3 Ingredients?

This simple cake uses:

Greek Yogurt (plain, full-fat recommended)
Eggs

Sweetened Condensed Milk

That’s it!

Each ingredient plays an important role:

Greek Yogurt adds creaminess and structure
Eggs provide lift and stability
Sweetened Condensed Milk adds sweetness and richness

Ingredients (Exact Measurements)

1 cup (240g) plain Greek yogurt
3 large eggs
1 can (14 oz / 397g) sweetened condensed milk

How to Make 3-Ingredient Creamy Yogurt Cake

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C).

Line an 8-inch round cake pan with parchment paper or lightly grease it.

Step 2: Mix the Ingredients

In a large mixing bowl:

Add the Greek yogurt.
Crack in the eggs.
Pour in the sweetened condensed milk.

Whisk until completely smooth and well combined. Make sure there are no lumps.

You can also blend everything in a blender for an ultra-smooth texture.

Step 3: Pour into Pan

Pour the mixture into the prepared cake pan. Tap the pan gently on the counter to remove air bubbles.

Step 4: Bake

Bake for 40–50 minutes, or until:

The center is set
The top is lightly golden

A toothpick inserted comes out mostly clean

The cake may puff up slightly while baking and settle as it cools.

Step 5: Cool Completely

Let the cake cool at room temperature, then refrigerate for at least 2 hours before slicing.

Chilling helps it firm up and develop a creamy texture.

Texture & Flavor

This yogurt cake has:

A light cheesecake-like consistency

A mild tang from yogurt
A balanced sweetness
A smooth, creamy finish

It’s not overly sweet, making it perfect for those who prefer lighter desserts.

Tips for Perfect Results

Use full-fat Greek yogurt for the creamiest texture.
Do not overbake — the center should still have a slight jiggle.

Let it chill fully before slicing.
Use room temperature eggs for smoother mixing.

Optional Add-Ins (If You Want to Customize)

While the classic recipe uses only three ingredients, you can add:

1 teaspoon vanilla extract
Lemon zest for brightness
Fresh berries on top

Powdered sugar for garnish
A drizzle of honey

These additions are optional but enhance flavor beautifully.

How to Store Yogurt Cake

Refrigerator

Store in an airtight container for up to 4 days.

Freezer

Wrap slices individually and freeze for up to 1 month. Thaw overnight in the refrigerator.

Because of its creamy texture, this cake is best served chilled.

Nutritional Overview (Approximate Per Slice)

Depending on slice size:

Calories: 180–220
Protein: 6–8g

Carbohydrates: 20–25g
Fat: 6–9g

It’s lighter than traditional cheesecake or butter cakes.

Serving Ideas

This cake pairs beautifully with:

Fresh strawberries or blueberries
A dollop of whipped cream

A spoonful of fruit compote
A light dusting of cocoa powder
Hot coffee or tea

Its simplicity makes it elegant and versatile.

Common Questions

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt works best because it’s thicker. If using regular yogurt, strain it first to remove excess liquid.

Can I make it without condensed milk?

Sweetened condensed milk is essential for sweetness and structure in this version.

Why did my cake crack?

Overbaking or baking at too high a temperature can cause cracks.

Why This Cake Is So Popular

The 3-Ingredient Creamy Yogurt Cake has become popular because:

It requires minimal effort

It uses pantry staples
It feels like a healthier dessert option
It delivers a rich, creamy texture without cream cheese

It’s perfect for busy home bakers and anyone who loves simple recipes.

Final Thoughts

The 3-Ingredient Creamy Yogurt Cake proves that you don’t need a long ingredient list to create something delicious. With just yogurt, eggs, and sweetened condensed milk, you can bake a soft, creamy dessert that tastes elegant and satisfying.

Whether you’re making it for family, guests, or just yourself, this easy yogurt cake is guaranteed to impress.

Simple ingredients. Minimal effort. Maximum flavor.

Give it a try — it might become your go-to quick dessert recipe.

3-Ingredient Creamy Yogurt Cake – The Easiest Light & Fluffy Dessert