The texture of this yogurt cake is soft and creamy
The texture of this yogurt cake is soft and creamy. It only has three ingredients and doesn’t need flour, butter, or oil. It’s also healthier than most traditional yogurt cakes. Making the batter only takes about five minutes. You can bake this cake in the oven or cook it in the air fryer. It is a great dessert or snack.
Recently, I got the idea to make a thick and creamy cake with yogurt. It also has few calories and sugars. I really like that this cake can be made in the air fryer or the oven.
Things you need
Eggs, Greek yogurt, and cornstarch
Greek Yogurt:
You should use a nonfat Greek yogurt that has been sweetened for this recipe. The only sugar in the cake comes from the yogurt, so I suggest using a sweetened Greek yogurt with a normal amount of sugar added. I used Greek yogurt with vanilla flavor, but other flavors should work too. I made this cake with regular yogurt, but the texture is firmer and not as creamy and soft.
Eggs:
The eggs give this cake its shape.
This recipe calls for a small amount of cornstarch. You won’t taste it at all, but it helps soak up the extra liquid from the yogurt without changing the cake’s texture.
The sweetness and texture of yogurt cake
This cake doesn’t have much sugar in it, so it won’t taste very sweet. But it’s easy to change to fit your tastes. You could drizzle honey or another sweetener of your choice over the top of your cake. You can also add sugar to the batter for the cake (the recipe card’s notes section goes into more detail about this).
The texture of this yogurt cake is very creamy, like that of a cheesecake. The outside of the cake is a little chewy.
How to Make Yogurt Cake with Cream
The eggs and yogurt are mixed together with a whisk until the eggs are fully mixed in. Then, the cornstarch is whisked in until there are no lumps. Then, pour the batter into the baking pan you set up and get ready to bake or cook it in the air fryer.
Making Yogurt Cake
You can bake this cake in the oven or cook it in the air fryer.
You can cook it in the air fryer for about 20 minutes, and the outside of the cake will look nice and caramelized. The cake also doesn’t lose as much air when it’s done cooking, and it’s not too wet. This is how I like to make this cake best.
You can bake this cake, but it will take longer (about 70 minutes) and it will deflate more when it’s done, so the outside may look a little wrinkled. The cake has the same texture as the one made in the air fryer, but it is a little more moist.
Yogurt cake with only three ingredients
- Number of servings: 8
- Time to get ready: 5 minutes
- Time to cook: 23 minutes
- Total Time: 28 minutes
Dessert is the course.
Food: American
The yogurt cake is so smooth and creamy. It only has three ingredients and is a quick and easy snack or dessert.
Things you need
- ◯ 1 2/3 cups (400 g) of Greek yogurt with no fat and vanilla flavor
- ◯ 4 large eggs
- ◯ 4 tablespoons (32 grams) of cornstarch
How to do it
- Use cooking spray to coat the inside of a 6-inch round cake pan. Then, use a single large sheet of parchment paper to line the inside of the pan so that it completely covers the inside and comes up slightly above the pan. To make sure the parchment paper sticks to the inside of the pan, press and crease it as needed. The parchment paper can have wrinkles and uneven edges. The edges of the cake won’t be perfectly round because it’s supposed to look rustic.
- Put the yogurt and eggs in a big bowl. Whisk the eggs together until they are well mixed. Mix in the sugar now if you’re going to. Whisk in the cornstarch until the batter is smooth. Put the batter in the pan that has been prepared.
- Set the air fryer to 320°F (160°C) and cook for 20 to 23 minutes. The batter shouldn’t be runny or jiggly, and the cake should be puffed up and have a caramelized look on the outside. When the cake comes out, it should lose some air, but not too much. Set the oven to 350°F (177°C) before you cook. For about 70 to 75 minutes, or until the cake is puffed up, the batter is no longer jiggly, and the surface of the cake is caramelized. The cake will start to lose air and may wrinkle when it comes out of the oven.
- Let the cake cool for about 30 minutes at room temperature, then put it in the fridge for at least 2 hours before serving. I usually make mine the night before and put it in the fridge overnight. Putting the cake in the fridge will help the flavors come out. Take the cake out of the fridge 15 to 30 minutes before serving so it can warm up to room temperature. When serving, you can drizzle honey or another sweetener on top if you want.
Notes
- This cake isn’t very sweet at all. You can make the cake sweeter by adding about 1/4 cup of granulated sugar to the batter. If you’re using plain nonfat Greek yogurt with no sugar added, you can add 1/2 cup. You can also pour honey on top before you serve it.
- You can use a round springform pan or a round cake pan that is 6 inches wide and 6 inches deep.
- I use this round cake pan that is 6 inches wide.
- *This link to the product is an affiliate link. This means that I get paid a commission on certain purchases.
- For more information on the differences between the air fryer and the oven versions, see the post.
Nutrition
Serving size: 1 slice; calories: 68; carbohydrates: 6g; protein: 5g; fat: 2g; saturated fat: 1g; sodium: 44mg; fiber: 0.1g; sugar: 2g; NET CARBS: 6