3-Ingredient Greek Yogurt Cake (So Fluffy!)

Three core ingredients, one bowl, and about fifteen minutes of hands-on time — that’s all it takes to get this Greek yogurt cake into the oven. It bakes up tall and golden with a delicate, jiggly center that settles into something between a souffle and a light cheesecake as it cools.

What makes it special is the texture. Greek yogurt brings protein and tang, eggs give it lift, and cornstarch (instead of flour) keeps the crumb impossibly light while making the whole cake naturally gluten-free. The result tastes rich but eats light — the kind of dessert that works just as well at brunch as it does after dinner.

This is a great recipe to keep in your back pocket for weeks when the pantry is nearly empty. As long as you have yogurt, eggs, and a couple of staples, a bakery-worthy cake is less than ninety minutes away.

Why You’ll Love This Recipe

• Just 3 core ingredients — yogurt, eggs, and cornstarch, plus sugar and vanilla from the pantry.
• Naturally gluten-free — there is no flour in the batter at all.
• Protein-packed for a cake — Greek yogurt gives every slice real staying power.
• Showstopper texture — jiggly out of the oven, custardy and light once chilled.
• One-bowl prep — no mixer required, just a whisk and a bowl.

Ingredients

• 2 cups (500 g) plain full-fat Greek yogurt
• 5 large eggs, at room temperature
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (60 g) cornstarch
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt
• Powdered sugar and fresh berries, for serving (optional)

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Instructions

1. Prep the oven and pan. Preheat the oven to 325°F (165°C). Line the bottom of an 8-inch springform pan with parchment paper and lightly grease the sides.
2. Whisk the eggs and sugar. In a large bowl, whisk the eggs, sugar, and salt until pale, slightly thickened, and foamy — about 2 to 3 minutes by hand.
3. Add the yogurt. Whisk in the Greek yogurt and vanilla extract until completely smooth.

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4. Sift in the cornstarch. Sift the cornstarch directly over the bowl and whisk gently until no lumps remain. Do not overmix.
5. Bake. Pour the batter into the prepared pan and smooth the top. Bake for 50 to 60 minutes, until the top is deeply golden and the cake is mostly set with a slight jiggle in the center.

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6. Cool slowly. Turn off the oven, crack the door, and let the cake cool inside for 30 minutes — this helps prevent cracking and sinking.

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7. Chill and serve. Cool to room temperature, then refrigerate for at least 2 hours (overnight is even better). Dust with powdered sugar, slice with a warm knife, and serve with fresh berries.

Tips for Success

• Room-temperature eggs whisk up better and bake more evenly than cold eggs. Set them out 30 minutes before you start.
• Sift the cornstarch. It clumps easily, and lumps will not smooth out once the cake is baked.
• Use full-fat Greek yogurt. Nonfat yogurt has more water and less structure, which can make the cake soggy.
• Don’t overbake. A slight jiggle in the center means custardy, not raw — the cake firms up as it cools and chills.
• Chill before slicing. The texture and clean slices both improve dramatically after a few hours in the refrigerator.

Variations

• Lemon yogurt cake — add the zest of 1 lemon to the batter for a bright, fresh flavor.
• Chocolate version — replace 2 tablespoons of the cornstarch with unsweetened cocoa powder.
• Honey-sweetened — replace half the sugar with honey for a floral sweetness (the top will brown a little faster).
• Mini cakes — divide the batter among greased ramekins and bake 25 to 30 minutes for individual servings.

Storage

Store covered in the refrigerator for up to 4 days — the flavor actually improves on day two. For longer storage, wrap individual slices tightly and freeze for up to 2 months; thaw overnight in the refrigerator. Serve chilled or let slices sit at room temperature for 20 minutes before serving.

FAQ

Is the center supposed to jiggle when it comes out of the oven? Yes. A gentle jiggle in the very center is exactly what you want — it means the crumb will be custardy rather than dry. It firms up fully during cooling and chilling.

Can I use regular yogurt instead of Greek? Greek yogurt works best because it is thick and high in protein. Regular yogurt is much thinner and can make the cake watery. If it’s all you have, strain it through cheesecloth for a few hours first.

Why did my cake crack on top? Usually the oven ran a little hot or the cake cooled too quickly. Cooling it gradually in the turned-off oven with the door cracked open prevents most cracking — and a dusting of powdered sugar hides the rest.

Can I reduce the sugar? Yes, you can drop it to 1/3 cup. The texture stays the same; the cake will just taste tangier and less dessert-like, which some people prefer for breakfast.

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Recipe Card

• Prep time: 15 minutes
• Cook time: 55 minutes
• Total time: 1 hour 10 minutes (plus chilling)
• Servings: 8 slices
• Estimated calories: ~150 per slice (estimated)

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