This fluffy yogurt cake recipe combines full-fat Greek yogurt with whipped egg whites for a soft, airy Japanese-style crumb. It comes together from simple ingredients and needs only a powdered-sugar finish before serving.
Why You'll Love This Fluffy Yogurt Cake
- Light, airy crumb: Whipped egg whites give the cake its soft structure without making it feel heavy.
- Gentle sweetness: A small amount of sugar keeps the Greek yogurt's slight tang noticeable.
- Simple finish: The cooled cake needs only an optional dusting of powdered sugar before serving.
- Controlled baking: Two oven temperatures help the centre cook without browning the top too quickly.
There was a small bakery near where I lived that displayed simple, softly textured cakes without elaborate decoration. This fluffy yogurt cake reminds me of those quiet coffee breaks because it feels delicate without being overly rich. Its gentle sweetness suits the same relaxed moment as my lemon olive oil cake. The airy crumb also recalls the softness I enjoy in my blueberry muffin recipe. That uncomplicated style is why this remains the yogurt cake I return to most often.
I keep the sweetness gentle so the tang from the Greek yogurt remains noticeable. For me, whipped egg whites give each slice its soft, cloud-like crumb. Folding them slowly preserves the air, while the low oven temperatures help the cake bake evenly. This creates a lighter result than my 4 ingredient yogurt cake, which has a creamy, custard-like centre. Gradual cooling then lets the cake settle without losing its delicate structure.
Key Ingredients for Fluffy Yogurt Cake
These ingredients work together to create the cake's light structure and gentle flavour.
- Full-fat Greek yogurt and eggs: I use thick Greek yogurt with separated eggs for a slight tang and an airy structure.
- Granulated and powdered sugar: I keep the batter gently sweet, then use powdered sugar as an optional finish.
- Cornstarch and baking powder: For me, this combination keeps the crumb delicate without making the cake feel dense.
- Salt: A small amount helps me balance the sweetness and bring the yogurt flavour forward.
How to Make Fluffy Yogurt Cake
The complete printable recipe includes the measurements below, but this overview shows the four main stages.
1. Make the yolk base: In a large bowl, whisk egg yolks and sugar until creamy, then mix in baking powder and cornstarch.
2. Add yogurt and smooth it out: Add the Greek yogurt and a pinch of salt, then whisk until smooth.
3. Fold in the whipped egg whites: In a clean bowl, beat egg whites until stiff peaks form. Gently fold them into the yolk mixture in three additions, keeping the batter light and airy.
4. Bake and cool the cake: Pour the batter into a parchment-lined 8-inch cake pan. Bake at 320°F / 160°C for 40 minutes, then reduce the temperature to 285°F / 140°C and continue baking for an additional 10 minutes. Turn off the oven, let the cake sit for 10 minutes, then transfer to a cooling rack to cool completely.
Tips for Fluffy Yogurt Cake
- Choose full-fat Greek yogurt: Its thick consistency supports the soft structure without making the batter excessively loose.
- Start at room temperature: Room-temperature yogurt and eggs combine more evenly, helping the batter remain smooth.
- Check the centre: Test the cake after the final baking stage; the skewer should come out clean.
- Dust just before serving: Adding the powdered sugar at the end keeps the finish visible on the moist surface.
Storage
I keep the cake in an airtight container; it stays soft on the counter for a day, or in the fridge for up to four days.
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Recipe
Fluffy Yogurt Cake
Ingredients
- 400 g plain full-fat Greek yogurt - at room temperature
- 4 medium egg yolks - at room temperature
- 3 tablespoons granulated sugar
- 1 teaspoon baking powder
- 3 tablespoons cornstarch
- 4 medium egg whites - at room temperature
- ⅛ teaspoon salt
- 1 tablespoon powdered sugar - for optional dusting
Instructions
- Line the base and sides of a solid 8-inch (20 cm) round cake pan with parchment paper. Extend the parchment above the rim. Preheat a oven to 320°F / 160°C.
- Whisk 4 medium egg yolks with 3 tablespoons granulated sugar until pale and creamy. Mix in 1 teaspoon baking powder and 3 tablespoons cornstarch. Add 400 g plain full-fat Greek yogurt and ⅛ teaspoon salt, then whisk until smooth.
- Beat 4 medium egg whites in a separate clean bowl until stiff peaks form. Gently fold them into the yogurt mixture in three additions without deflating the batter.
- Pour the batter into the prepared pan. Bake for 40 minutes. Reduce the temperature to 285°F / 140°C. Bake for another 10 minutes, until a skewer inserted into the centre comes out clean.
- Turn off the oven and leave the fluffy yogurt cake inside for 10 minutes. Transfer the pan to a wire rack and cool completely. Remove the cake and dust it with 1 tablespoon powdered sugar before serving, if desired.
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.
John says
I love how moist and fluffy this yogurt cake is. The flavor is perfect, and it's so easy to whip up on a weeknight.