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Just three basic ingredients, and you've got yourself a dreamy, fluffy yogurt cake that feels like you spent all day making it. Greek yogurt, eggs, and cornstarch work some magic together, giving you a texture a lot like Japanese cheesecake—only way lighter and way less work.
I stumbled onto this combo during one of those months when my pantry was almost empty and dessert choices were slim. It started as a little test but now it’s my top pick when I want to impress folks or just treat myself on a regular weeknight.
Dreamy Key Ingredients
- Large eggs: These give the cake its sturdy body and make it nice and rich. They blend way better if you let them warm up from the fridge first.
- Cornstarch: This is what makes everything silky and custardy. Just check that it's still fresh so you don’t lose the thickness you want.
- Nonfat vanilla Greek yogurt: Makes each bite creamy and a little sweet. Go for yogurt with real vanilla if you can for an even better flavor.
Simple Instructions
- Cooling time:
- Set your cake to cool for about half an hour right on the counter, then move it to the fridge for a couple of hours. If you can, let it chill overnight — it just gets better.
- Pick your bake method:
- Baking in the oven? Heat to 350°F, then let the cake cook for 70 to 75 minutes. Using an air fryer? Get it to 320°F and bake for 20–23 minutes. The cake should puff up and get a golden top.
- Mix it up:
- Dump yogurt and eggs into a big bowl, then whisk until it looks all smooth. Add the cornstarch slowly as you go so you don't get clumps. Whisk until the batter’s super silky.
- Get your pan ready:
- Spray a 6-inch round pan with a bit of oil, line it with parchment, and let the paper hang over the edges. Don't stress about wrinkles—the rustic look is half the fun.
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This one always takes me back to my grandma’s kitchen and her Japanese cheesecakes—except this hardly takes any work at all. I still laugh remembering my friends’ faces when I told them there was no butter or cream cheese in it. Pure shock when they had that first bite!
Sweeter Twist
This cake is on the less-sweet side, so you’ll taste all that tangy yogurt goodness. If your sweet tooth is calling, stir in a quarter cup of sugar, or even bump up to half a cup if you’re starting with plain, unsweetened yogurt. Want to skip adding sugar? Just drizzle each slice with something tasty like honey, maple syrup, or a little fruit sauce when you serve it.
Texture Swaps
How you cook this cake totally changes how it turns out. Go air fryer for a thicker, more golden crust or use the oven for a fluffier middle and even texture. Both ways work, but oven-baked is a bit softer inside, sort of like a soufflé. Want it extra soft and pudding-like? Knock off a couple of minutes from the cook time and keep an eye on it.
Yummy Ways to Serve
This simple yogurt cake tastes great on its own but feels extra special with some seasonal fruit. Top it with berries and powdered sugar in the summer, or try warm apples or pears with cinnamon in the colder months. Want to go fancy? Add a scoop of vanilla ice cream or a little whipped cream for that wow factor.
Keeping It Fresh
It’ll stay tasty in the fridge for about 5 days, as long as you stash it in a sealed container. If anything, it’s even yummier after a day or two. Freezing doesn't really work—the texture just gets weird. Let it warm up on the counter for 15–30 minutes before digging in for best flavor.
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Frequently Asked Questions
- → Is plain Greek yogurt okay to use instead of vanilla one?
Totally! Swap in plain, but you might want to toss in some honey or sugar if you want it sweeter.
- → What’s the best way to cook this up?
Bake it in your oven at 350°F (177°C) for about 70-75 minutes or use an air fryer at 320°F (160°C) for 20-23 minutes. Either one works awesome.
- → My cake shrunk after baking, what’s up with that?
That’s totally normal. The cake puffs up while it bakes and drops a bit when it cools down. It still tastes just as yummy.
- → If I want mine sweeter, what should I do?
Just add 1/4 to 1/2 cup sugar to your batter or drizzle some syrup or honey on top before you serve it.
- → How long does it need to chill after baking?
Leave it at least two hours in the fridge. If you can, stick it in there overnight for bigger flavor and let it warm up on the counter for a bit before serving.