Why This Cake Is Special & What to Expect
This is one of those “magical” minimal recipes: with just three ingredients — yogurt, eggs, and a thickener (cornstarch or a similar starch) — you get a cake that’s creamy, custard‑like, light, and with a tender crumb. It borders between a flan / cheesecake / souffle in texture.
Many blogs and recipe sites show versions: e.g. “3‑Ingredient Creamy Yogurt Cake” (using yogurt, eggs, flour)
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, or versions that skip flour entirely and use cornstarch as thickener.
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Because the formula is so simple, technique, temperature, and ingredient quality matter a lot. Some bakers report that if you bake too long or use too much thickener, the cake can become rubbery or firm rather than creamy.
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This guide aims to help you get the ideal balance: creamy yet sliceable, with just three core ingredients, plus optional enhancements.
Ingredient Theory & What You Can Vary
Core Ingredients
Yogurt
Use a thick yogurt (Greek yogurt is ideal) because it has less water.
Flavored yogurt (e.g. vanilla) can add sweetness and aroma. Some versions use “sweetened nonfat vanilla Greek yogurt” as base.
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If using plain unsweetened yogurt, you can optionally add a sweetener or serve with a topping.
Eggs
Eggs provide structure, lift, and richness.
Room temperature eggs mix more evenly.
Most recipes use whole eggs (not separating yolks/whites) for simplicity.
Thickener (Cornstarch or another starch)
The thickener binds the water in the yogurt and gives structure so the cake isn’t runny.
Some versions use flour, but pure 3‑ingredient versions tend to use cornstarch.
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The amount of thickener is critical — too much, and the cake becomes gummy; too little, and it won’t set.
Optional/Enhancement Ingredients (if you want to “cheat” but still minimal)
Vanilla extract or citrus zest (for flavor)
Sweetener (if yogurt is plain)
Toppings: fresh fruit, honey, powdered sugar, compotes
Many of the minimal recipes skip these to preserve the “3‑ingredient” promise, but they’re good to know.
Equipment & Preparation Notes
Cake pan: small round (6‑inch or 7‑inch) or similar. Some use an air fryer or oven.
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Parchment paper to line the pan
Mixing bowl, whisk
Sifter (for cornstarch)
Cooling rack
Refrigerator (chilling improves texture)
Optional: hand mixer or stand mixer
Because the batter is fairly loose and delicate, you want good control over mixing and gentle folding so you don’t deflate air you’ve incorporated.
Step‑by‑Step Recipe
Here is a detailed procedure, with tips and notes to get the best result.
Yield & Timing
Yields: about 8 slices (depending on pan size)
Prep: ~5–10 minutes
Bake: ~30‑60 minutes, depending on pan, temperature, and thickness
Chilling / resting: at least 1–2 hours (better overnight)
Total: ~1.5 to 2 hours (or more with chilling)
Ingredients (Base 3‑Ingredient Version)
1 cup (≈ 240 g) thick yogurt (Greek yogurt, vanilla or plain)
3 large eggs
¼ cup (≈ 30 g) all-purpose flour — or 3 tbsp (≈ 24–32 g) cornstarch or starch (for flourless version)
Note: Some versions replace flour with cornstarch entirely to keep it “no flour.”
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Optional (not counted among the 3):
1 tsp vanilla extract
Zest of lemon or orange
Sweetener/honey if yogurt is plain
Instructions
1. Preheat & Prepare Pan
Preheat your oven to 350 °F (175 °C) (or the temperature your version calls for).
Grease and line your cake pan with parchment paper (bottom and sides), so you can lift out the cake easily.
2. Mix Eggs & Yogurt
In a bowl, whisk the eggs until they are smooth and somewhat frothy.
Add the yogurt and mix until fully combined and smooth.
If you're using vanilla extract or zest, stir it in here.
3. Add the Flour / Starch
Sift the flour or cornstarch to avoid lumps.
Gently fold the flour/starch into the yogurt-egg mixture. Use a spatula or whisk just until combined. Don’t overmix. The batter should be homogeneous but light.
4. Pour & Tap
Pour the batter into the prepared pan, smoothing the top.
Gently tap the pan on the counter a few times to release air bubbles.
5. Bake
Place in the oven and bake. Time depends on pan size and whether you're using flour or starch.
The “flour” version might take ~30–35 minutes (according to one blog)
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The “starch / no flour” versions sometimes bake longer (50–70 minutes) to fully set.
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You want the top to be lightly golden and for a toothpick or skewer inserted to come out clean (or almost clean). The center may jiggle a bit — it will firm as it cools.
6. Cool & Chill
Remove from oven and let the cake cool in the pan for ~10 minutes.
Then lift out (using parchment) and transfer to a wire rack to cool fully.
Refrigerate for at least 1–2 hours (or overnight) before serving — chilling improves the texture and helps it hold shape.
7. Serve
Slice and serve chilled or at room temperature.
Optionally top with fresh fruit, honey, a dusting of powdered sugar, or compote for extra flavor.
Extended Tips, Variations & Troubleshooting (to flesh out length)
Tips for Best Results
Use full-fat thick yogurt: Low-fat yogurts may have more water and yield a looser cake.
Do not overbake: The interior should remain creamy. Overbaking will dry it out.
Avoid overmixing: Once flour/starch is in, mix just until combined to retain lightness.
Chill thoroughly: The cake firms up in the fridge and gets that custard‑like texture.
Sift starch/flour: Prevent lumps which affect texture.
Pan size matters: If your pan is too large, cake becomes thin and overbakes; too small, center may stay undercooked.
Test early: Start checking a few minutes before the suggested time, since ovens vary.
Variations & Flavored Twists
Vanilla / Citrus Twist
Add 1 tsp pure vanilla extract
Or add lemon or orange zest for brightness
Sweetened Version
If using plain yogurt, mix in 2–4 tbsp sugar or honey
Or drizzle honey/fruit compote on top
Berry Yogurt Cake
Use flavored yogurt (e.g. strawberry) in place of plain
Or fold in fresh or frozen berries gently before baking
Chocolate Swirl
Melt a small amount of chocolate, swirl into batter before baking
Gluten-Free / Grain-Free
Use cornstarch, arrowroot, or tapioca in place of flour
Use a yogurt that’s gluten-free
Air Fryer Version
Some sources indicate you can cook this cake in an air fryer (320 °F) for ~20–23 minutes for the starch version.
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Troubleshooting Common Problems
Symptom Likely Cause Fix / Adjustment
Cake collapses or deflates too much Overbaked, cooled too quickly, too much starch Reduce bake time slightly, cool gradually
Texture too rubbery / dense Too much cornstarch / overbaking Use a bit less starch, shorten baking time
Center is undercooked Baking time insufficient, pan too large Extend baking time, use smaller pan
Edges too brown / dry Oven too hot, too long bake Reduce temperature, tent with foil late
Cake doesn’t unmold Pan wasn’t lined or edges stuck Use parchment lining, run a knife around edges
Some users comment that their version turned out “rubbery and solid” and suggest reducing cornstarch and baking time.
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Full Printable Master Recipe
Here’s a consolidated, printable version of the creamy 3‑ingredient yogurt cake:
Creamy 3‑Ingredient Yogurt Cake
Yields: ~8 slices
Total Time: ~1.5–2 hours (including chilling)
Prep Time: ~5–10 min
Bake Time: ~30–60 min (depending on version)
Ingredients
1 cup (≈ 240 g) thick yogurt (Greek, vanilla or plain)
3 large eggs
¼ cup (≈ 30 g) all-purpose flour OR ~3 tbsp (≈ 24–32 g) cornstarch (for flourless version)
Optional (not counted among 3):
1 tsp vanilla extract
Zest of lemon or orange
Sweetener (if yogurt is plain)
Toppings: fresh fruit, honey, powdered sugar
Method
Preheat oven to 350 °F (175 °C). Grease and line a small round cake pan with parchment.
Whisk eggs until smooth. Add yogurt and mix until homogeneous.
Sift in flour or cornstarch; fold gently until no lumps. Add vanilla/zest if using.
Pour batter into pan, smooth top, tap to remove bubbles.
Bake until top is set and center almost set (time depends on version).
Cool in pan ~10 min, then unmold and cool fully on rack.
Refrigerate at least 1–2 hours (or overnight).
Slice and serve chilled or at room temp. Add toppings if desired.
Why This Recipe Works (and When It Fails)
The yogurt + eggs create a custard-like matrix.
The starch absorbs excess moisture to help it set without needing flour or fat.
Minimal ingredients reduce variables, but also increase sensitivity to proportions, oven variability, and technique.
If too much starch or overbaked, texture becomes dense or rubbery (as users have reported).
Chilling is critical to firm the cake and develop flavor.
If you like, I can convert this into a metric / Moroccan‑adapted version, or send you a version with flavor additions (like chocolate, fruit, citrus) already scaled. Veux-tu que je te donne ça maintenant ?
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