This 4 ingredient yogurt cake is one of those desserts that looks almost too simple to work. With just eggs, yogurt, sugar, and cornstarch, it bakes into a soft, creamy cake with a texture somewhere between a cheesecake and a custard.
Why You'll Love My 4 Ingredient Yogurt Cake
- Made with only 4 simple ingredients.
- Naturally flourless with a creamy texture.
- Easy to prepare with one bowl and a whisk.
- Perfect for making ahead and chilling overnight.
I keep coming back to this recipe because it proves that simple ingredients can create something surprisingly special. After chilling, the texture becomes smooth and creamy, making it perfect for dessert, an afternoon coffee break, or whenever you want something sweet without much effort. If you enjoy simple creamy desserts, you may also like my No-Bake Oreo Cheesecake or Portuguese Custard Tarts.
A lot of the desserts I grew up around didn't rely on long ingredient lists. They were simple recipes that made the most of what was already in the kitchen. This yogurt cake reminds me of that approach. There are no complicated techniques, no special equipment, and no ingredients that require a trip to a specialty store. Just a bowl, a whisk, and four ingredients.
The first time I made this cake, I expected it to be more like a traditional sponge cake. Instead, it came out with a creamy texture that reminded me of a cross between cheesecake and baked custard. After a few hours in the refrigerator, it became even better. Now it's one of the desserts I make when I need something easy that still feels a little special.
What Makes This Yogurt Cake Different?
Unlike many traditional cakes, this recipe contains no flour, butter, or oil. The combination of eggs, yogurt, and cornstarch creates a naturally flourless cake with a soft, creamy texture.
It also uses only four ingredients, making it one of the simplest desserts you can make. While many cakes rely on several flavorings and leavening agents, this one gets its texture from the balance of yogurt and eggs. The result is a baked yogurt cake that feels light yet satisfying.
Key Ingredients in 4 Ingredient Yogurt Cake
Here is a list of everything you need:
- Eggs, Sugar & Cornstarch: I use eggs to give the cake structure, sugar for gentle sweetness, and cornstarch to help create that soft, custard-like texture without using flour.
- Yogurt: I use plain yogurt because it keeps the cake creamy and slightly tangy. It also helps the cake feel light while still setting beautifully after baking and chilling.
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 / 200°C (350°F convection / 180°C fan for 12 minutes, then at 355°F / 180°C (320°F convection / 160°C fan) for 45 minutes, and finally at 340°F / 170°C (300°F convection / 150°C fan) for 5 minutes.
4. Cool and Serve: Cool to room temperature, refrigerate for 2 hours, remove parchment, and serve.
Tips for the Best 4 Ingredient Yogurt Cake
Use a Deep Baking Pan: This cake rises quite a bit during baking before settling as it cools. I like using a deep pan to give it enough room to expand comfortably.
Let the Flavor Develop Overnight: I think this cake tastes even better the next day. The yogurt flavor becomes more noticeable, and the texture turns even creamier after an overnight chill.
Serve It Well Chilled: While the cake can be eaten after the recommended chilling time, I find it has the best texture when served straight from the fridge.
Storage
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 large eggs
- 60 g granulated sugar
- 500 g plain yogurt
- 50 g cornstarch
Instructions
- Add 5 large eggs and 60 g granulated sugar to a mixing bowl. Whisk well with a balloon whisk until combined. Add 500 g plain yogurt and whisk again until fully incorporated.
- Sift 50 g cornstarch into the mixture. Whisk until smooth and fully combined, then pour the batter into a parchment-lined baking bowl.
- Bake in a preheated oven for 12 minutes at 390°F / 200°C (350°F convection / 180°C fan). Reduce the temperature to 355°F / 180°C (320°F convection / 160°C fan) and bake for 45 minutes. Reduce the temperature again to 340°F / 170°C (300°F convection / 150°C fan) and bake for 5 minutes more.
- Remove the cake from the oven and let it cool completely at room temperature.
- Refrigerate for 2 hours, then remove the parchment paper, slice, and 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.