4 Ingredient Yogurt Cake

This 4 ingredient yogurt cake is soft, creamy, and naturally flourless. Made with eggs, yogurt, sugar, and cornstarch, it bakes into a light cake with a texture somewhere between a custard and a cheesecake.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 1 2

Total Time 1 7

Ingredients

▢ 5 large eggs
▢ 60 g granulated sugar
▢ 500 g plain yogurt
▢ 50 g cornstarch

Instructions

Add 5 large eggs and ¼ cup granulated sugar to a mixing bowl. Whisk well with a balloon whisk until combined. Add 2 cups plain yogurt and whisk again until fully incorporated.
Sift ⅓ cup 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

Whisk the Batter Well: Whisk the eggs, sugar, and yogurt until the mixture looks completely smooth. I find this helps the cake bake with a soft, creamy texture.

Sift the Cornstarch: I always sift the cornstarch before adding it so it blends evenly into the batter and avoids little lumps.

Cool Before Chilling: Let the cake cool fully at room temperature before placing it in the fridge. I find this helps the texture settle properly.

Chill Before Slicing: I like to chill the cake for 2 hours before slicing because the texture becomes creamier and the slices come out cleaner.

Nutrition