There’s something irresistibly magical about recipes that are both simple and impressive. The kind you stumble upon and wonder—Why haven’t I been making this my whole life? The creamy yogurt cake we’re about to dive into is exactly that: a silky, custard-like dessert made with only three ingredients—and not a grain of flour, butter, or oil in sight.
Yes, you read that right. This cake requires only plain whole milk yogurt, eggs, and sweetened condensed milk. It’s airy, subtly sweet, and surprisingly versatile. Whether you’re hosting a brunch, planning a light dessert after dinner, or just craving a guilt-free slice of something smooth and comforting, this yogurt cake is the one to make.
No mixers. No complicated steps. No obscure ingredients.
Just everyday staples, combined in a way that transforms them into something far greater than the sum of their parts.
1. Why You’ll Love This Creamy Yogurt Cake
Let’s be honest: most cakes require planning, multiple ingredients, and a fair amount of cleanup. But not this one.
Here’s why this creamy yogurt cake will become a repeat favorite in your kitchen:
- ✅ Only 3 Ingredients – No flour, no oil, no butter, no sugar. Just yogurt, eggs, and condensed milk.
- ✅ Light & Velvety Texture – It bakes into a custard-soft, cheesecake-like texture that melts in your mouth.
- ✅ Naturally Sweetened – Sweetened condensed milk provides all the sweetness you need.
- ✅ Healthier Than Traditional Cakes – No refined flour or added oils makes it a lighter alternative.
- ✅ Foolproof for Beginners – No need for a stand mixer or expert skills.
- ✅ Perfect for Any Occasion – Serve it warm, chilled, plain, or dressed up with fruit or jam.
Whether you’re an experienced home baker or someone who avoids baking because of the mess, this cake meets you where you are—with effortless elegance.
2. Ingredients – What You Need and Why
This recipe’s charm lies in its simplicity. Let’s look at what each ingredient does.
🥄 1. Plain Whole Milk Yogurt (1 cup)
The base of the cake. It provides creaminess, moisture, and a subtle tang. Whole milk yogurt is best for texture and flavor—Greek-style works beautifully, but avoid flavored or sweetened varieties.
🥚 2. Large Eggs (4)
Eggs act as the structure of the cake. Without flour, the eggs provide lift, binding, and that custard-like consistency once baked.
🥫 3. Sweetened Condensed Milk (1 can / 14 oz)
The star sweetener and texture enhancer. It replaces both sugar and fat while contributing to that dreamy smooth finish. Don’t substitute this with evaporated milk—they are not the same.
3. Step-by-Step Instructions
🍰 Prep Time: 10 minutes
🍰 Bake Time: 30–35 minutes
🍰 Total Time: 40–45 minutes
🍰 Servings: 8 slices
🍰 Oven Temperature: 350°F (175°C)
🧁 Step 1: Preheat & Prepare
- Preheat your oven to 350°F (175°C).
- Grease a 6-inch or 7-inch round cake pan (a springform pan works best).
- Line the bottom with parchment paper for easy removal.
🧁 Step 2: Whisk the Eggs
- In a large mixing bowl, crack in the eggs.
- Whisk until smooth and slightly frothy (around 1 minute). This adds air and helps with the cake’s lift.
🧁 Step 3: Add Yogurt and Condensed Milk
- Pour in the yogurt and then the sweetened condensed milk.
- Mix gently using a silicone spatula or whisk until fully combined and smooth.
🧁 Step 4: Pour and Tap
- Pour the batter into the prepared cake pan.
- Tap the pan on the counter a couple of times to release any trapped air bubbles.
🧁 Step 5: Bake
- Place in the center rack and bake for 30–35 minutes.
- The top should be lightly golden, and the center should have a gentle jiggle when nudged.
🧁 Step 6: Cool Completely
- Allow the cake to cool in the pan at room temperature for 30 minutes.
- Transfer to the fridge and chill for at least 2 hours (overnight is best).
🧁 Step 7: Serve
- Run a knife around the edge to release.
- Slice with a clean knife. Serve plain or topped with fresh fruit, a dusting of powdered sugar, or a drizzle of honey.
4. Tips for Success
- Room Temperature Ingredients: Yogurt and eggs blend better when not cold.
- Avoid Overmixing: Stir gently—overmixing introduces air and can lead to cracks.
- Don’t Overbake: It should have a slight wobble in the middle. It sets more as it cools.
- Line Your Pan: For a smooth release and pretty presentation.
- Chill Before Serving: The texture tightens and turns luxuriously creamy once cooled.
5. Creative Flavor Additions
Want to take your yogurt cake to the next level? Try these additions:
| Flavor | How to Add |
|---|---|
| 🍋 Lemon Zest | Add 1 tsp to the batter |
| 🍓 Berry Swirl | Drop spoonfuls of jam on top before baking |
| 🍫 Cocoa Powder | Add 1 tbsp for a chocolate variation |
| 🍮 Caramel Drizzle | Drizzle over the chilled cake |
| 🍪 Cookie Crumbs | Sprinkle crushed cookies on top after baking |
These variations keep the recipe exciting while staying true to its simple roots.
6. Serving Suggestions
This cake adapts well to many occasions:
🎂 For Brunch:
- Serve with a fresh fruit platter and whipped cream.
☕ As a Tea-Time Treat:
- Pair a slice with hot tea or black coffee.
🍓 For Dessert:
- Top with strawberry compote or vanilla yogurt drizzle.
🧊 As a Cold Treat:
- Chill and serve with a scoop of frozen yogurt for a summer twist.
7. Storage and Make-Ahead Tips
- Refrigerator: Store in an airtight container for up to 4 days. The texture improves over time.
- Freezing: Wrap slices individually and freeze for up to 1 month. Thaw overnight in the fridge before serving.
- Make Ahead: Ideal for parties—make the day before and garnish just before serving.
8. Nutritional Profile (Per Slice)
| Nutrient | Amount |
|---|---|
| Calories | ~210 |
| Carbohydrates | 32g |
| Sugar | 26g |
| Protein | 6g |
| Fat | 6g |
| Saturated Fat | 3.5g |
| Sodium | 70mg |
| Cholesterol | 110mg |
Note: Values may vary slightly depending on yogurt brand.
9. Common Mistakes to Avoid
- ❌ Using Low-Fat or Non-Dairy Yogurt – May affect the consistency.
- ❌ Skipping the Parchment Paper – You risk a stuck cake.
- ❌ Overbaking – The cake becomes rubbery instead of soft.
- ❌ Using Evaporated Milk Instead of Condensed Milk – They’re not interchangeable.
10. FAQs: Your Yogurt Cake Questions Answered
❓ Can I use Greek yogurt?
Yes! Greek yogurt gives a thicker texture. Just ensure it’s plain and full-fat.
❓ Can I make this without eggs?
Not recommended—eggs are essential for structure here.
❓ What if my cake cracks?
Totally normal! It often settles and smooths out after cooling. Dusting with sugar hides any imperfections.
❓ Can I double the recipe?
Yes, just use a larger pan (9-inch) and adjust the baking time by adding 10–15 minutes.
11. Related Recipes to Try
If you love simple, elegant recipes like this, you might also enjoy:
- 🧁 No-Bake Chocolate Chip Cheesecake
- 🍫 3-Ingredient Fudge Brownies
- 🍓 Strawberry Yogurt Bars
- 🥥 Coconut Custard Pie
- 🍋 Lemon Yogurt Muffins
These are all designed to be easy, delicious, and friendly for even the busiest cooks.
12. Final Thoughts
This creamy yogurt cake proves that simple doesn’t mean boring. With just three humble ingredients, it delivers a dessert that’s effortlessly impressive, surprisingly elegant, and endlessly customizable.
It fits into any occasion—from casual afternoons to elegant dinner parties. Even better, it’s a cake that respects your time and budget, without compromising on flavor.
So the next time you open your fridge and see that tub of yogurt, you’ll know exactly what to do.
