This 4-ingredient yogurt cake is my go-to on quiet weekends. Just eggs, sugar, yogurt, and cornstarch make a soft, moist cake with a subtle tang.
The Easiest Yogurt Cake You'll Ever Make (Only 4 Ingredients!)
This 4-ingredient yogurt cake is one of my favorites because it's simple yet feels special. I love it plain with a dusting of sugar, but adding whipped cream and berries makes it a light, healthy dessert.
Since it's a no-flour, no-butter cake, the texture stays creamy with a subtle tang from the yogurt. It's a classic four-ingredient yogurt cake that proves you don't need much to make something truly delicious.
Why You'll Love This Recipe
- Quick and Easy: This cake requires just a handful of ingredients and simple steps, making it perfect for last-minute baking.
- Moist and Tender Texture: Thanks to the yogurt, this cake has a delightful moistness that keeps it from feeling dry or heavy.
- Great for All Occasions: Serve it as a dessert, a snack, or even a simple breakfast treat.
Ingredients
Here is a list of everything you need:
- Eggs: I prefer using fresh, room-temperature eggs. They help hold everything together and add moisture and richness to the cake.
- Sugar: I use granulated sugar to sweeten the cake and balance the yogurt's tanginess. It also keeps the cake soft and gives it a golden crust. You can swap it for raw or brown sugar if you like.
- Yogurt: I use natural yogurt, also at room temperature. It keeps the cake moist and adds a nice tangy flavor.
- Cornstarch: Cornstarch is my go-to for this recipe. It makes the cake soft and light without the heaviness of regular flour.
How to Make 4 Ingredient Yogurt Cake
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Prepare Batter: Whisk eggs and sugar until well blended, then add yogurt and whisk until combined.
2. Add Cornstarch: Sift in cornstarch and whisk until smooth.
3. Bake: Pour mixture into a parchment-lined baking bowl. Bake at 390°F/200ºC for 12 minutes, then at 355°F/180ºC for 45 minutes, and finally at 340°F/170ºC for 5 minutes.
4. Cool and Serve: Cool to room temperature, refrigerate for 2 hours, remove parchment, and serve.
Variations
- Lemon Sugar: Add lemon sugar instead of normal sugar to add a refreshing lemon flavor.
- Spices: For extra flavor, you can add different spices like cardamon, ginger, cinnamon, vanilla, almond extract, orange extract, etc.
My Tips for Recipe Success
Use Room Temperature Ingredients: I always let the eggs and yogurt sit out for a bit before baking. It makes the batter mix smoother and gives the cake a better texture.
Don't Overmix: I stir just until everything comes together. Mixing too much can make the cake heavy instead of soft and creamy.
Check for Doneness: I like to test with a toothpick in the center; if it comes out clean, the cake is ready.
Storage Tips: I keep leftovers in an airtight container in the fridge. It stays fresh for up to three days and tastes even better chilled.
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Recipe
4 Ingredient Yogurt Cake
Ingredients
- 5 Eggs
- 60 g Granulated Sugar
- 500 g Yogurt
- 50 g Corn Starch
Instructions
- Add eggs and sugar to the mixing bowl, whisk with a balloon whisk, and mix well everything to combine. Add yogurt to the egg-sugar mixture and whisk and mix well everything to combine.
- Sieve through the corn starch into the egg mixture, whisk, and mix well until everything is fully combined. Pour the cake mixture into a baking bowl lined with parchment paper.
- Bake in a preheated oven first 12 mins @ 390ºF (200ºC), then 355ºF (180ºC) for 45 mins then 340ºF (170ºC) for 5 mins.
- Remove from the oven, let it cool down to room temperature, and then refrigerate for 2 hours.
- Remove from the fridge, remove the paper, and ready to serve.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
James says
Hi Estefania, thanks for showing me how to make this delicious cake, this is a very healthy dessert that I can make every now and then. I will definitely try some of the variation that you mentioned.