Creamy Yogurt Cake Recipe
Introduction
This creamy yogurt cake is a simple, light dessert that’s tender and slightly tangy. Made with just a handful of ingredients, it’s perfect for a quick treat or a healthy snack that feels like a special indulgence.
Ingredients
- 1½ cups plain Greek yogurt (or any thick, unsweetened yogurt)
- 2 large eggs
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Sweetener to taste (stevia, monk fruit, or 1–2 tablespoons honey/maple syrup)
- Pinch of salt
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line a 6-inch or 7-inch round cake pan with parchment paper and lightly grease it to prevent sticking.
- Step 2: In a mixing bowl, whisk together the yogurt, eggs, and cornstarch until the mixture is smooth and free of lumps.
- Step 3: Stir in the vanilla extract, your chosen sweetener, and a pinch of salt until everything is well combined.
- Step 4: Pour the batter into the prepared pan and smooth the top with a spatula for even baking.
- Step 5: Bake for 30–35 minutes until the top is set, slightly golden, and the center jiggles gently when moved.
- Step 6: Allow the cake to cool to room temperature, then refrigerate it for at least 2 hours to set fully.
- Step 7: Slice and serve chilled, adding toppings like fresh fruit, powdered sweetener, or coconut cream if desired.
Tips & Variations
- Use full-fat Greek yogurt for the creamiest texture and richest flavor.
- Swapping cornstarch for arrowroot powder works well for a grain-free option.
- Add lemon zest or cinnamon to the batter for an extra flavor boost.
- For a vegan twist, try a plant-based yogurt and an egg substitute such as flax eggs, though texture may vary.
- Top with seasonal berries or a drizzle of honey to complement the tangy cake.
Storage
Store the cooled cake covered in the refrigerator for up to 3 days. It tastes best chilled and can be gently reheated in a warm oven for a few minutes if preferred warm, but keep in mind it may soften further.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular yogurt instead of Greek yogurt?
Greek yogurt is preferred because it’s thicker and helps the cake set properly. Regular yogurt can be used but may result in a looser texture, so strain it to remove excess liquid before using.
How do I know when the cake is done?
The cake is ready when the top is set and lightly golden, and the center jiggles gently but isn’t liquid. It will firm up more after chilling in the fridge.
PrintCreamy Yogurt Cake Recipe
This Creamy Yogurt Cake is a light, moist, and subtly sweet dessert made with simple ingredients like Greek yogurt, eggs, and cornstarch. Perfect for a healthy treat, it offers a delicate texture with a creamy center and a slightly golden top. It’s easy to prepare and can be customized with your choice of natural sweeteners and toppings.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 45 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Yogurt Cake
- 1½ cups plain Greek yogurt (or any thick, unsweetened yogurt)
- 2 large eggs
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Sweetener to taste (stevia, monk fruit, or 1–2 tablespoons honey/maple syrup)
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 6-inch or 7-inch round cake pan with parchment paper, then lightly grease it to prevent sticking.
- Mix Wet Ingredients: In a mixing bowl, whisk together the plain Greek yogurt, eggs, vanilla extract, and your choice of sweetener until the mixture is smooth and free of lumps.
- Add Cornstarch and Salt: Incorporate the cornstarch and a pinch of salt into the yogurt mixture, whisking until fully combined to create a smooth batter.
- Pour Batter into Pan: Pour the batter into the prepared cake pan, then smooth the top evenly with a spatula for an even bake.
- Bake the Cake: Place the pan in the preheated oven and bake for 30 to 35 minutes. The top should be set and slightly golden, while the center should still jiggle gently when you move the pan.
- Cool and Chill: Remove the cake from the oven and allow it to cool completely to room temperature. Then refrigerate for at least 2 hours to set the creamy texture.
- Serve: Slice the chilled cake and serve. Optionally, top it with fresh fruit, powdered sweetener, or coconut cream for added flavor and garnish.
Notes
- Ensure the yogurt is thick and unsweetened for the best texture and flavor.
- You can substitute cornstarch with arrowroot powder if preferred.
- Adjust sweetener quantity according to your taste and dietary needs.
- Use a small 6 or 7-inch pan to achieve the perfect thickness; larger pans will spread the batter too thin.
- The cake center should jiggle slightly after baking—this is normal and contributes to the creamy texture.
- Refrigerating the cake is essential to fully set the dessert before serving.
- Store leftovers covered in the refrigerator for up to 3 days.
Keywords: Creamy Yogurt Cake, Greek Yogurt Dessert, Healthy Cake, Low Fat Cake, Easy Yogurt Cake
