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Creamy Yogurt Cake Recipe

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★★★★★

4.7 from 85 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Pour Batter into Pan: Pour the batter into the prepared cake pan, then smooth the top evenly with a spatula for an even bake.
  5. 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.
  6. 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.
  7. 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

Find it online: https://tastewithamy.com/creamy-yogurt-cake-recipe/