Effortless Creamy 3 Ingredient Yogurt Cake (Print Version)
# Ingredients:
01 -
4 large eggs
02 -
4 tbsp (32 g) cornstarch
03 -
1 2/3 cups (400 g) vanilla Greek yogurt, nonfat
# Instructions:
01 -
Use a 6-inch round pan and give it a light coat of nonstick spray. Take a single big piece of parchment paper, fit it snugly in the pan so it covers the inside, and let it stick out a little along the edges. Press it down firmly.
02 -
Whisk the yogurt and eggs in a large bowl until they’re smooth. If you like things sweeter, now’s the time to add sugar. Then slowly stir in the cornstarch until no lumps remain.
03 -
Pour the smooth batter into your lined pan, spreading it out so it’s nice and even.
04 -
Heat the air fryer to 320°F (160°C). Bake the cake for about 20 to 23 minutes, or until it rises, the top turns golden, and the batter firms up. Don’t worry if it slightly deflates as it cools—it’s normal!
05 -
Warm your oven to 350°F (177°C). Place the pan in and bake for 70-75 minutes. The top should be golden brown, and the batter should be solidified. As it cools, the cake will settle a bit.
06 -
Let the cake sit at room temperature for about half an hour, then pop it in the fridge for at least 2 hours. For extra tasty results, leave it refrigerated overnight.
07 -
Bring the cake out of the fridge 15-30 minutes before slicing it to let it warm up slightly. If you’d like, drizzle some honey or a sweetener over the top before serving.
# Notes:
01 -
Want it sweeter? Mix in 1/4 cup sugar if your yogurt’s flavored or 1/2 cup if you’re using plain.
02 -
Both a springform pan or a standard 6-inch round cake pan work for this recipe.
03 -
The cake turns out a little differently whether you choose an air fryer or oven—but both options work well!