Fluffy Yogurt Cake

Slice of easy yogurt cake dusted with powdered sugar, showing a light, moist crumb and golden-brown edges on a white plate.

This fluffy yogurt cake is light, airy, and gently sweet, made with Greek yogurt and whipped egg whites for a soft cloud-like crumb. It’s an easy Japanese-style yogurt cake recipe that feels delicate but comes together with simple ingredients.

Recipe Developer-Estefania

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Prep Time 15

Cook Time 50

Total Time 2 5

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

Use Room-Temperature Ingredients: I always let the yogurt and eggs sit out first because the batter mixes more smoothly and stays lighter.

Whisking Egg Yolks: I like to whisk the yolks with sugar until they’re pale and thick. It adds air, helps the cake rise, and makes the texture soft.

Whip the Egg Whites Properly: I beat the whites until stiff peaks form, but I stop as soon as they hold their shape. Overbeating can make them harder to fold in smoothly.

Fold Gently: I like to fold the whites in slowly with a spatula so the batter keeps as much air as possible. That is what gives this cake its soft, fluffy texture.

Cool Gradually: I leave the cake in the turned-off oven for a few minutes because it helps it settle more gently and reduces the chance of a sudden drop.

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