This 4 ingredient yogurt cake combines plain yogurt, eggs, sugar, and cornstarch for a soft, creamy, custard-like center. It is naturally flourless and needs only one mixing bowl, a whisk, and four everyday ingredients.
Why You'll Love This 4 Ingredient Yogurt Cake
- Only four ingredients: Eggs, plain yogurt, sugar, and cornstarch create the complete cake without flour, butter, or oil.
- Creamy chilled texture: The soft center settles between baked custard and cheesecake once the cake has chilled.
- Simple preparation: One mixing bowl and a whisk are enough to prepare the smooth batter.
- No flour required: Cornstarch helps the yogurt and egg mixture set while keeping the finished cake soft.
I grew up around desserts that made the most of simple ingredients already in the kitchen. This cake follows that same practical approach, using only four everyday ingredients. I make it when I want something easy that still feels a little special. Its creamy finish reminds me of Portuguese custard tarts, without the pastry or separate custard. That simplicity keeps it useful whenever I want a chilled dessert without a long ingredient list.
The first time I made this cake, I expected a traditional sponge texture. Instead, the plain yogurt and eggs produced a soft center between cheesecake and baked custard. The sugar keeps the flavor gently sweet, while cornstarch helps the mixture set without flour. I follow three oven temperatures, then chill the cake until its texture becomes creamier. For a lighter result with whipped egg whites, I make my fluffy yogurt cake instead.
Key Ingredients for 4 Ingredient Yogurt Cake
Each ingredient has a specific role in helping this simple yogurt cake set.
- Eggs: I use large eggs because they provide the structure that allows this flourless cake to set.
- Plain yogurt: For me, plain yogurt gives the cake its creamy base and a gentle tang after chilling.
- Granulated sugar: I keep the sweetness light so the yogurt flavor and custard-like texture remain noticeable.
- Cornstarch: Sifting the cornstarch helps me create a smooth batter without small dry lumps.
How to Make 4 Ingredient Yogurt Cake
The complete measurements are in the recipe card below.
1. Mix the batter: Whisk the eggs with the sugar, then add the plain yogurt and mix until smooth.
2. Add the cornstarch: Sift in the cornstarch and whisk until the batter is completely smooth.
3. Fill the prepared baking glass bowl: Pour the batter into a parchment-lined 8-inch (20 cm) oven-safe glass bowl.
4. Bake and chill: Bake using the three temperature stages, cool for about 30 minutes, then refrigerate before slicing.
Tips for 4 Ingredient Yogurt Cake
- Whisk until completely smooth: A uniform yogurt and egg mixture helps the cake bake without streaks through the center.
- Sift the cornstarch: Breaking up dry clumps allows the cornstarch to blend evenly into the wet batter.
- Test the center: Insert the skewer into the middle rather than near the edge to check that the cake has baked through.
Storage
I keep leftover yogurt cake in an airtight container in the refrigerator for up to three days. It keeps its creamy texture best when served chilled.
What to Serve with 4 Ingredient Yogurt Cake
I serve this cake well chilled with coffee. For a fruit contrast, I would add a little small-batch strawberry jam. A spoonful of lemon curd would add a sharper citrus finish.
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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 until fully combined. Add 500 g plain yogurt and whisk until smooth.
- Sift 50 g cornstarch into the mixture. Whisk until smooth, then pour the batter into the prepared glass bowl.
- Bake for 12 minutes. Reduce the oven to 320°F / 160°C. Bake for another 45 minutes.
- Reduce the oven again to 300°F / 150°C. Bake for 5 minutes. A skewer inserted into the center should come out clean.
- Remove the cake from the oven and cool for about 30 minutes. Refrigerate for 2 hours before removing the parchment, slicing and serving.
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.