3 Ingredient Creamy Yogurt Cake (No Flour, Butter, or Oil) is a surprisingly simple, tender cake that feels decadent despite using just three pantry staples in its batter. This no-fuss dessert is perfect when you want something sweet, light, and quick without bringing out a lot of equipment or specialty ingredients.
why make this recipe
There are many reasons to try the 3 Ingredient Creamy Yogurt Cake (No Flour, Butter, or Oil). First, it’s genuinely easy: just whisk, pour, and bake. That makes it ideal for busy weeknights, beginner bakers, or anyone who wants a low-effort treat.
This cake is also naturally lower in fat than many traditional cakes because it skips butter and oil. Using yogurt gives the crumb a creamy, moist texture while adding protein. If you’re looking for a dessert that’s lighter but still satisfying, this is a great choice.
Finally, it’s extremely forgiving. The batter is simple and tolerant of small measurement changes, and you can bake it in either an oven or an air fryer. That flexibility makes it a practical recipe for apartments, small kitchens, or when you want to minimize cleanup.
how to make 3 Ingredient Creamy Yogurt Cake (No Flour, Butter, or Oil)
Follow these steps for a tender, custard-like cake that puffs up and sets into a delicate sliceable dessert. This recipe works in a conventional oven or an air fryer—choose the method that fits your setup.
Ingredients :
1 2/3 cups nonfat vanilla Greek yogurt
4 large eggs
4 tbsp cornstarch
Ingredient Notes and swaps:
- Nonfat vanilla Greek yogurt: You can use full-fat or low-fat Greek yogurt instead for a richer texture. If you prefer less sugar, use plain Greek yogurt plus 1–2 tsp vanilla extract and a little honey or maple syrup to taste. Greek-style skyr works well too.
- Eggs: These give structure and richness. If needed, use pasteurized egg products for food safety, or try an egg replacement (see FAQ about egg-free options).
- Cornstarch: This is the binder that replaces flour and keeps the crumb delicate. Arrowroot or tapioca starch can be swapped 1:1 if you prefer. If you must avoid cornstarch, experiment with a 1:1 mix of finely ground oats and a binding agent, but texture will differ.
Directions :
Step 1 Spray the interior of a 6-inch round cake pan with cooking spray and line with parchment paper, letting it come up above the pan edges for a rustic look.
Step 2 Whisk yogurt and eggs in a large bowl until combined. Add cornstarch and whisk until smooth. Pour into prepared pan.
Step 3 Air fryer: Preheat to 320°F (160°C) and bake for 20–23 min until puffed and set. Oven: Preheat to 350°F (177°C) and bake for 70–75 min until puffed and set.
Step 4 Cool at room temp for 30 min, then refrigerate for at least 2 hrs before serving. Let come to room temp before serving, optionally drizzle with honey.
Pro Tips for Success 3 Ingredient Creamy Yogurt Cake (No Flour, Butter, or Oil)
- Whisk thoroughly: Beat the yogurt and eggs until they’re smoothly combined and slightly aerated. Small air bubbles help the cake puff up and give a lighter texture.
- Use room-temperature eggs: Room-temp eggs incorporate more easily with the yogurt, producing a smoother batter and more consistent rise.
- Don’t overfill the pan: Because the batter puffs, fill a 6-inch pan no more than two-thirds full to avoid overflow, especially in the air fryer.
- Check for set center: The cake is done when the top is puffed and the center springs back slightly. A toothpick may come out mostly clean — a few moist crumbs are okay.
- Chill before slicing: Cooling and then refrigerating helps the cake set firmly so you can slice cleanly without squishing the custard-like interior.
- Parchment lift: Letting the parchment extend above the pan edges makes it easy to lift the cake out, which is especially helpful with a delicate texture.
Flavor Variations 3 Ingredient Creamy Yogurt Cake (No Flour, Butter, or Oil)
- Citrus twist: Stir in 1–2 tsp finely grated lemon or orange zest to the batter for brightness. A splash of fresh lemon juice also pairs nicely with vanilla yogurt.
- Berry swirl: Fold in a small handful of crushed raspberries or a few spoonfuls of berry jam into the batter before baking for a fruity ribbon in each slice.
- Spiced vanilla: Add 1 tsp ground cinnamon and a pinch of nutmeg for a warm, cozy flavor. This is especially nice in cooler months.
- Cocoa or mocha: Mix 1–2 tbsp unsweetened cocoa powder with a little additional cornstarch (to keep texture steady) for a chocolate version. A pinch of instant espresso can deepen the flavor.
- Honey-almond: Stir in 1–2 tbsp honey and fold in 1–2 tbsp finely chopped toasted almonds after baking for crunch on top.
Serving Suggestions 3 Ingredient Creamy Yogurt Cake (No Flour, Butter, or Oil)
This cake is light and versatile when it comes to serving. Here are few ways to present it:
- Simple drizzle: A light drizzle of honey or maple syrup highlights the yogurt’s creamy tang without overpowering the cake.
- Fresh fruit: Serve slices with a side of fresh berries, thinly sliced peaches, or poached pears to add color and natural sweetness.
- Dusting of sugar: A fine dusting of powdered sugar or a sprinkle of cinnamon adds a pretty finish that’s quick and classic.
- Yogurt topping: For an extra creamy plate, spoon a dollop of plain or lightly sweetened Greek yogurt on top, then finish with citrus zest.
- Parfait-style: Break the cake into chunks and layer with fresh fruit and yogurt for a casual trifle or parfait presentation.
- With tea or coffee: The cake’s mild sweetness makes it an excellent companion to afternoon tea or a cup of coffee.
Storage and Freezing Instructions 3 Ingredient Creamy Yogurt Cake (No Flour, Butter, or Oil)
Short-term storage:
- Refrigerate: Store the cake covered in the refrigerator for up to 4–5 days. Because it contains dairy and eggs, it’s best kept chilled.
- Wrap well: Use plastic wrap or an airtight container to prevent the cake from absorbing other flavors in the fridge.
Freezing:
- Freeze slices: To freeze, wrap each slice tightly in plastic wrap and place in a freezer-safe bag or container. Label with the date.
- Thawing: Thaw in the refrigerator overnight, then bring to room temperature or warm briefly in a low oven (275°F / 135°C) for 5–10 minutes to refresh texture.
- Shelf life: Frozen cake will keep well for up to 2 months. The texture after thawing will be slightly different but still enjoyable.
Reheating:
- Oven: Reheat at a low temperature (about 275°F / 135°C) for 5–10 minutes until warmed through.
- Microwave: For a quick warm slice, microwave on low power for 15–25 seconds, watching carefully to avoid overcooking.
Nutrition Facts (Per Serving) — approximate (6 servings)
Calories: 120 kcal
Protein: 9 g
Carbohydrates: 11 g
Fat: 3.5 g
Fiber: 0 g
Sodium: 75 mg
Nutrition notes:
- These values are estimates based on the given ingredients and a yield of six slices from a 6-inch cake. Actual numbers will vary with yogurt brand (nonfat vs. full-fat), exact cup measurements, and serving size.
- Using full-fat yogurt raises calories and fat; using plain yogurt with added sweetener slightly changes carb totals. Cornstarch contributes the majority of carbs in this recipe.
FAQ About 3 Ingredient Creamy Yogurt Cake (No Flour, Butter, or Oil)
Can I use plain Greek yogurt instead of vanilla?
Yes, you can swap plain Greek yogurt for vanilla. If you use plain yogurt and want sweetness, add 1–2 tablespoons of honey, maple syrup, or granulated sugar, and 1 teaspoon of vanilla extract for flavor. Keep in mind that a flavored yogurt already contains added sugar, which affects sweetness and calories.
What happens if I don’t have cornstarch?
Cornstarch is the primary binder here and gives the cake its delicate structure. You can substitute arrowroot or tapioca starch 1:1 without changing texture much. If you replace cornstarch with flour, the result will be denser and no longer aligned with the “no flour” premise, but it will still make an edible cake.
Can I make this recipe without eggs?
An egg-free version is possible but will be noticeably different. Aquafaba (the liquid from canned chickpeas) can replace eggs in many recipes—use 3 tbsp of aquafaba per egg, whipped until foamy. Expect a slightly different texture and potentially a less stable rise; chilling longer before serving helps with slicing.
How do I know when the cake is done?
The cake is set when it’s puffed and the center springs back gently when touched. It should not look wet or sloshy; a toothpick inserted into the center may come out with a few moist crumbs but should not be coated in raw batter. In the oven the bake time is longer (70–75 min), and in an air fryer it’s quicker (20–23 min), so use visual cues more than the clock.
Why did my cake sink in the middle?
Sinking can occur if the cake is underbaked or if it cools too quickly. Make sure you bake it until the center is set and puffed. After baking, cool the cake at room temperature to avoid rapid cooling; then refrigerate for the recommended time before slicing. Overwhipping or adding too much air can sometimes cause a sudden collapse, so whisk gently to combine rather than aggressively beat the batter.
Can I scale this recipe up for a larger pan?
You can scale the batter, but keep proportions consistent: for every 1 2/3 cups of yogurt, use 4 eggs and 4 tablespoons cornstarch as the base ratio. If you double the recipe for a larger pan, you’ll need to adjust bake time and possibly the temperature slightly; larger volumes bake more slowly, so test for doneness with the spring-back test and a toothpick.
Final Thoughts
This 3 Ingredient Creamy Yogurt Cake (No Flour, Butter, or Oil) is the kind of recipe that surprises people: tiny ingredient list, modest effort, and a delightful, custard-like finish. It’s flexible, easy to adapt with fruit, spices, or citrus, and forgiving enough for cooks of all skill levels. Whether you’re baking in an oven or trying the air fryer method, this cake proves you don’t need butter, oil, or flour to make something special.
Conclusion
For the original source and a quick reference to the recipe that inspired this guide, visit 3 Ingredient Creamy Yogurt Cake (No Flour, Butter or Oil).
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3 Ingredient Creamy Yogurt Cake (No Flour, Butter, or Oil)
- Total Time: 90 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A surprisingly simple and light cake made with just three ingredients: yogurt, eggs, and cornstarch. Ideal for quick weeknight desserts.
Ingredients
- 1 2/3 cups nonfat vanilla Greek yogurt
- 4 large eggs
- 4 tbsp cornstarch
Instructions
- Spray the interior of a 6-inch round cake pan with cooking spray and line with parchment paper.
- Whisk yogurt and eggs in a large bowl until combined. Add cornstarch and whisk until smooth. Pour into prepared pan.
- Preheat air fryer to 320°F (160°C) and bake for 20–23 minutes, or preheat oven to 350°F (177°C) and bake for 70–75 minutes until puffed and set.
- Cool at room temperature for 30 minutes, then refrigerate for at least 2 hours before serving.
Notes
For a richer texture, you can substitute full-fat or low-fat Greek yogurt. Letting the cake cool in the fridge helps it set firmly for clean slicing.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5g
- Sodium: 75mg
- Fat: 3.5g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 186mg
