3-Ingredient Fluffy Yogurt Cake – Light, Airy, and Delightfully Simple
If you’re looking for a dessert that’s easy to make but deliciously impressive, this 3-Ingredient Fluffy Yogurt Cake is a must-try. With only three main ingredients – eggs, yogurt, and sweetened condensed milk – this cake is incredibly light and airy, making it a perfect treat for any occasion. It’s a great option for those who enjoy simple, creamy desserts without the fuss.
Why You’ll Love This Fluffy Yogurt Cake
This yogurt cake is inspired by Japanese-style cheesecake, but with fewer ingredients and a simpler method. The secret lies in the whipped egg whites, which give the cake its signature fluffy texture. The cake is subtly sweet with a slight tang from the yogurt, making it both refreshing and satisfying. Best of all, it requires no fancy equipment or elaborate techniques!
3-Ingredient Fluffy Yogurt Cake Recipe
Ingredients
- 4 large eggs, separated (keep the whites cold in the fridge)
- 1 cup (227 g) whole milk plain Greek strained yogurt
- 3/4 cup (177ml/238g) full-fat sweetened condensed milk
Directions
- Preheat and Prep
Preheat your oven to 350°F (177°C). Grease a 7-inch round cake pan with cooking spray, then line it with parchment paper, leaving some paper overhanging to create handles for easy removal. - Separate the Eggs
Separate the egg yolks from the egg whites. Keep the egg whites in the fridge until you’re ready to whip them. - Make the Batter
In a large bowl, whisk together the egg yolks, Greek yogurt, and sweetened condensed milk until smooth and well incorporated. - Whip the Egg Whites
Remove the egg whites from the fridge and, using a stand mixer or hand mixer, beat on high speed until stiff peaks form. This step is crucial for achieving a fluffy texture in the cake. - Fold in the Egg Whites
Gently fold one-third of the beaten egg whites into the egg yolk mixture with a spatula. Continue folding in the remaining egg whites in two more portions, ensuring the batter is fully incorporated without deflating the air. - Prepare a Water Bath and Bake
Pour the airy batter into the prepared cake pan. Place the pan inside a larger baking dish that’s at least 2 inches deep. Pour cold water into the outer pan until it reaches about 1/2 inch up the side of the cake pan. - Bake
Bake in the preheated oven for 40 minutes. Then, reduce the oven temperature to 325°F (163°C) and continue baking for an additional 10 minutes. The cake should rise and develop a dark brown surface. - Cool Gradually
Turn off the oven, leaving the cake inside with the door closed for one hour. This helps the cake set and prevents it from collapsing due to a sudden temperature change. - Chill
After an hour, remove the cake from the oven. Use the parchment handles to lift it out of the pan. Let it cool to room temperature, then refrigerate (uncovered) for several hours or overnight for the best texture. - Serve
Optionally, dust the top with powdered sugar before serving. Enjoy the cake cold or at room temperature.
Recipe Details
- Prep Time: 15 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 5 minutes (plus chilling time)
- Calories: 230 kcal per serving
- Servings: 8 servings
Tips for Making the Perfect Fluffy Yogurt Cake
- Use Cold Egg Whites: Keeping the egg whites cold helps them whip up more efficiently and hold air, which is key to a fluffy cake.
- Be Gentle When Folding: Fold carefully to avoid deflating the egg whites, which will affect the cake’s texture.
- Let the Cake Rest in the Oven: Cooling in the oven prevents it from collapsing and gives the cake a delicate, custardy texture.
Serving Suggestions
This Fluffy Yogurt Cake is delightful on its own, but here are some ways to enjoy it even more:
- With Fresh Fruit: Serve with fresh berries, kiwi, or mango for a burst of color and flavor.
- With a Dusting of Powdered Sugar: A light dusting of powdered sugar adds a touch of elegance.
- With a Dollop of Whipped Cream: Top each slice with whipped cream or a drizzle of honey for a luxurious finish.
Storing Leftovers
Store the cake in an airtight container in the refrigerator for up to 3 days. Its texture improves after chilling, making it ideal for a make-ahead dessert.
Final Thoughts
This 3-Ingredient Fluffy Yogurt Cake is a light, airy delight that’s perfect for any occasion. With its simple ingredients and dreamy texture, it’s sure to impress friends, family, or anyone lucky enough to get a slice. Give it a try, and enjoy this easy, elegant dessert!
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3 Ingredient Fluffy Yogurt Cake
- Total Time: 1 hour 5 minutes (plus chilling time)
- Yield: 8 1x
Description
This 3 Ingredient Fluffy Yogurt Cake is a perfect example of how a simple dessert can still be incredibly satisfying. With just eggs, Greek yogurt, and sweetened condensed milk, this cake comes out light, airy, and full of delicate flavor. The texture is soft and fluffy, making each bite melt in your mouth.
Ingredients
4 large eggs, separated (straight from the fridge)
1 cup (227 g) whole milk plain Greek strained yogurt
3/4 cup (177ml/238g) full-fat sweetened condensed milk
Instructions
Preheat your oven to 350°F (177°C). Spray the inside of a 7-inch round cake pan with cooking oil spray. Line the bottom and sides of the pan with parchment paper, leaving handles for easy removal of the cake once baked.
Separate the egg yolks from the egg whites. Place the egg whites in the fridge until ready to use.
In a large mixing bowl, whisk together the egg yolks, yogurt, and sweetened condensed milk until smooth and fully incorporated.
Remove the egg whites from the fridge and beat them in a separate large mixing bowl at the highest speed until stiff peaks form. A stand mixer works best, but a hand mixer will also do the job.
Gently fold one-third of the beaten egg whites into the egg yolk mixture using a spatula. Continue folding in the remaining egg whites in two more portions, being careful to incorporate the batter fully from the bottom of the bowl.
Pour the light and airy batter into the prepared cake pan.
Prepare a water bath by placing the cake pan into a larger baking dish (at least 2 inches deep). Pour cold tap water into the outer pan until the water level reaches 1/2 inch.
Bake the cake in the preheated oven for 40 minutes. Then, reduce the oven temperature to 325°F (163°C) and continue baking for 10 more minutes, or until the cake has risen and the surface is dark brown.
Turn off the oven but leave the cake inside with the door closed for one hour. This helps the cake finish cooking and prevents sudden collapse due to a temperature drop.
After one hour, remove the cake from the oven and use the parchment paper handles to lift it from the pan. Let the cake cool to room temperature, then refrigerate (uncovered) for several hours or overnight.
Before serving, you can dust the top with powdered sugar if desired. Serve cold or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 230