This fluffy yogurt cake is soft, light, and gently sweet, made with Greek yogurt and whipped egg whites for that airy texture. It's simple to prepare but feels delicate and different from a classic cake.
Why You'll Love This Recipe
- Soft, light, and airy texture
- Made with simple ingredients you likely already have
- Not too sweet, with a gentle yogurt flavor
- Easy to prepare, but feels a little special
There was a small bakery near where I lived for a while that always had the lightest cakes in the window, never overly decorated, just simple and soft. This reminds me of that kind of baking. Not heavy, not overly rich, just something you slice and enjoy slowly with a coffee, much like my lemon olive oil cake or the softer crumb you get in a blueberry muffin recipe.
Now, when I make it at home, I keep it simple. I don't change much, because the texture is what makes it. The yogurt gives a slight tang, and the whipped egg whites keep everything light. It sits somewhere between a yogurt egg cake and a Japanese-style fluffy cake, but without the extra steps. If I want something even more minimal, I'll go for my 4 ingredient yogurt cake, but this version is the one I come back to most often.
Key Ingredients for Fluffy Yogurt Cake
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Greek Yogurt & Eggs: I use full-fat Greek yogurt with eggs because together they create that soft, airy structure. The whipped egg whites are what give the cake its light texture.
- Sugar & Powdered Sugar: I keep the sweetness light so the texture stays the focus, with just a dusting on top to finish.
- Cornstarch & Baking Powder: I use these to keep the crumb delicate and prevent the cake from feeling dense.
- Salt: Just a small amount helps balance everything and bring out the yogurt flavor.
How to Make 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. 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.
Variations
- Vanilla Yogurt Cake: Mix in 1-2 teaspoons of vanilla extract for a classic flavor.
- Lemon Yogurt Cake: Add the zest of one or two lemons and a tablespoon of fresh lemon juice to the batter.
My Tips for Fluffy Yogurt Cake
Use a Clean Bowl for the Egg Whites: I always make sure there is no trace of yolk or grease in the bowl, because even a little can stop the whites from whipping properly.
Bake at Low Temperature: I like to bake this cake gently at a lower heat so it cooks evenly all the way through without browning too fast on top.
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 greek yogurt - room temperature
- 4 egg yolks - room temperature
- 3 tablespoon granulated sugar
- 1 teaspoon baking powder
- 3 tablespoon cornstarch
- 4 egg whites - room temperature
- ⅛ teaspoon salt
- 1 tablespoon powdered sugar - for dusting
Instructions
- Line an 8-inch (20 cm) round cake pan with parchment paper and set aside. Preheat the oven to 320℉ (160°C).
- In a large mixing bowl, whisk together the egg yolks and sugar until the mixture is pale and creamy. Add the baking powder and cornstarch, and mix until well combined. Add the Greek yogurt and salt, and whisk until smooth.
- In a separate clean bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the whipped egg whites into the egg yolk mixture in three additions. Be careful not to deflate the egg whites to keep the cake light and fluffy.
- Pour the batter into the prepared cake pan. Bake in the preheated oven at 320℉ (160°C) for 40 minutes, and 10 minutes at 285℉ (140°C), then turn off the oven and let cool in the oven for 10 minutes. Remove the cake from the oven and transfer it to a wire rack to cool completely.
- Once cooled, dust the top with powdered sugar just before serving, if you like.
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.