***The Most Delicious Yogurt Cake

Imagine a cake so feather-light it trembles when you breathe near it, yet slices with the clean confidence of a patisserie classic. This three-ingredient wonder turns everyday yoghurt, eggs and cornflour into a cloud you can eat. The fragrance is gentle—vanilla-like warmth from baked dairy, with a whisper of custard. It looks modest at first, then stuns as it cools into a glossy, pale-gold dome. You don’t need a mixer with a dozen attachments, just a whisk, a bowl, and ten calm minutes. The batter is silky, almost pourable satin, and it bakes into a wobble that settles into tender fluff. It’s the sort of cake that loves morning light, black coffee, and a quiet kitchen. Yet it also holds its own on a dessert table with berries and a drift of icing sugar.

No flour, no butter, no fuss—just pure texture. It’s friendly to beginners and satisfying for experts who crave elegance from simplicity. It reheats beautifully, and it chills even better. Serve it warm for custardy comfort or cold for a cheesecake-adjacent finish. The crumb is delicate, the mouthfeel luxurious, the sweetness naturally restrained. It welcomes citrus zest, vanilla, or a lick of honey without demanding them. Slice it thick for brunch, slim for afternoon tea, or cut it into cubes for a canapé-style treat. It’s budget-wise, supermarket-simple and guest-impressing. If you’ve ever wished pudding could be cake, this is your answer. Every bite is calm, clean and quietly indulgent. And once you’ve mastered it, you’ll bake it on repeat—with tiny twists that make it yours.

⏱ Quick Overview

Prep Time: 10 minutes
Cook Time: 40–50 minutes
Total Time: 55–65 minutes
Servings: 8
Difficulty: Easy
Pan: 20 cm / 8-inch round (lined)

⭐ Why You’ll Love This Recipe

🍰 Three ingredients, huge payoff: minimal shopping, maximum elegance.
💨 Cloud-soft texture: somewhere between cheesecake and soufflé.
🥄 Beginner-friendly: one bowl, one whisk, no fancy kit.
🕰️ Make-ahead dream: tastes even better chilled the next day.
🧺 Budget-kind: everyday staples turn into a café-worthy dessert.
🌿 Customisable canvas: add zest, vanilla, or fruit without complicating the method.
⚖️ Light yet satisfying: naturally modest in sugar with a protein lift.

📅 Nutrition Per Serving (entire recipe)

Calculated for 8 servings using ~370 g plain yoghurt, 4 large eggs (~200 g edible), 24 g cornflour. Values are estimates and vary by brand.

Whole cake: ~605 kcal, Protein 38.2 g, Carbs 40.6 g (Sugars ~18.8 g), Fat 31.4 g, Fibre 0.2 g
Per serving (1/8): ~76 kcal, Protein 4.8 g, Carbs 5.1 g (Sugars ~2.3 g), Fat 3.9 g, Fibre 0.03 g

👨‍🍳 How to Make It (Step-by-step)

✔️ Prep & Pan — Line a 20 cm round tin with baking paper, leaving an overhang for easy lift-out.
💡 Tip: Lightly mist the paper with oil to prevent delicate sticking.

✔️ Warm the Yoghurt — If fridge-cold, let yoghurt sit 10 minutes so it mixes smoothly.
💡 Tip: Room-temperature dairy prevents tiny lumps and speeds baking.

✔️ Whisk the Eggs — In a large bowl, whisk 4 eggs until lightly frothy but not peaky.
💡 Secret: A balloon whisk gives the best micro-bubbles for lift.

✔️ Silken Base — Whisk in 1½ cups yoghurt until you have a glossy, uniform mixture.
💡 Tip: Add 1 tsp vanilla or zest of ½ lemon if you like—optional but lovely.

✔️ Sift & Sprinkle — Sift 3 tbsp cornflour (cornstarch) over the bowl to avoid clumps.
💡 Secret: Sifting directly in prevents pockets of starch and keeps the crumb tender.

✔️ Whisk Gently — Whisk just until smooth; don’t overwork or you’ll knock out air.
💡 Tip: If a few specks remain, pass the batter through a sieve—silk guaranteed.

✔️ Pour & Tap — Pour into the lined tin and tap twice to release large bubbles.
💡 Secret: Run a skewer in figure-eights to burst hidden bubbles for an even top.

✔️ Bake Low & Slow — Bake at 170 °C / 340 °F for 40–50 min until softly set and lightly golden.
💡 Tip: The centre should have a gentle wobble—think set custard, not liquid.

✔️ Cool Gradually — Turn off the oven, door ajar for 5 minutes, then cool on a rack.
💡 Secret: Gentle cooling reduces shrink and keeps the top smooth.

✔️ Chill or Serve — Serve warm for custardy softness or chill 2–4 hours for a firmer, sliceable bite.
💡 Tip: Dust with icing sugar or crown with berries just before serving.

🛒 Ingredients

🥣 Plain yoghurt – 1½ cups (about 370 g)
🥚 Eggs – 4 large
🌽 Cornflour (cornstarch) – 3 tbsp, sifted
🌟 (Optional flavourings): 1 tsp vanilla, lemon zest, pinch of salt

🧊 Storage & Freshness Tips

🧁 Chill first: Once cool, refrigerate covered for the cleanest slices.
🧊 Fridge life: Keeps 3–4 days in an airtight container.
🧼 Paper layer: Place baking paper between stacked slices to stop sticking.
❄️ Freeze: Wrap whole or in slices; freeze up to 2 months; thaw overnight in the fridge.
🔄 Revive texture: Briefly warm a slice (10–15 sec microwave) for custardy softness.

🍽️ Kitchen Tools and 🛠️ Equipment Needed 🔪

🥣 Large mixing bowl
🌀 Balloon whisk
📏 Fine sieve for cornflour
📐 20 cm / 8-inch round cake tin
🧻 Baking parchment
🔥 Oven (reliable at 170 °C / 340 °F)
🧲 Cooling rack

📅 Nutritional Benefits

⚡Naturally higher in protein than many sponge cakes.
🧈 Low in added fat—no butter required.
🍬 Minimal sugar if served plain, ideal for lighter desserts.
⚖️ Lower-calorie per slice compared with rich cheesecakes.
🥛 Calcium-rich thanks to yoghurt.
💥 B-vitamins from eggs support energy metabolism.
🍽️ Satiating texture helps portion control.
🌿 Gluten-free when using pure cornflour and certified GF yoghurt.
🕒 Steady energy from protein + modest carbs.
🧊 Make-ahead friendly, so you can plan smarter snacks.

🌿 Health Benefits of the Ingredients

🥣 Yoghurt may provide live cultures that support gut balance.
🥚 Eggs offer complete protein with essential amino acids.
🌽 Cornflour delivers easily digestible carbs for gentle energy.
🍶 Yoghurt’s calcium supports bones and teeth.
👁️ Egg vitamin A contributes to normal vision.
💥 Choline in eggs supports brain function.
🛡️ Yoghurt’s nutrients can support immune health as part of a varied diet.
🧂 A pinch of salt (optional) enhances flavour without heavy sodium.
🍋 Citrus zest adds polyphenols and brightness with negligible calories.
🌾 Overall, a simple profile that’s easy on digestion.

📅 Serving Suggestions

🍓 Berry crown: Top chilled slices with strawberries, raspberries and a dusting of icing sugar.
🍯 Honey ripple: Drizzle runny honey and finish with toasted almonds.
🍋 Citrus kiss: Add lemon zest and a squeeze of juice just before serving for sparkle.
☕ Café style: Serve as a neat wedge with a short, strong espresso.
🫐 Compote companion: A spoon of blueberry compote balances the gentle sweetness.
🍨 Creamy duet: A quenelle of thick Greek yoghurt or light crème fraîche on the side.
🍎 Autumn plate: Warm slice with cinnamon-sautéed apples.
🫖 Afternoon tea: Cut into petite squares and skewer with a blueberry for canapés.
🥭 Tropical turn: Mango slices, lime zest and a pinch of chilli flakes.
🍫 Chocolate note: Shave dark chocolate over a chilled slice for contrast.

💡 Top 20 Tips

Use room-temperature eggs and yoghurt for the smoothest batter.
Sift cornflour directly into the bowl to prevent clumps.
Whisk gently—you want micro-bubbles, not a meringue.
Line the tin with an overhang to lift the cake out intact.
Tap the tin lightly to release bubbles before baking.
Bake on the middle rack for even heat.
Avoid opening the oven in the first 30 minutes.
The cake is done when it wobbles softly but isn’t wet.
Cool gradually with the oven door ajar to minimise shrinkage.
Chill 2–4 hours for clean, café-neat slices.
Add vanilla or lemon zest for effortless flavour.
If cracks appear, dust with icing sugar—elegant fix.
Use good parchment; delicate cakes like to stick.
A brief sieve of the batter gives velvet results.
Slice with a hot, dry knife for perfect edges.
Serve on a cold plate if chilled to keep structure.
For a warmer set, microwave 10–15 sec before serving.
Store covered to avoid fridge aromas leaching in.
Scale up by 1.5× for a 23 cm tin; add a few minutes’ bake.
Travel-proof slices by wrapping each in baking paper.

♻️ 20 Professional Secrets

Warm the yoghurt very slightly (not hot) to improve fluidity.
A pinch of salt sharpens flavour without tasting salty.
Cornflour brands vary—weigh 24 g for consistency.
Add ½ tsp cream of tartar to eggs for extra stability (optional).
Use a light-coloured tin to reduce over-browning.
Place the tin on a pre-heated tray for quick oven spring.
Create a parchment collar for taller, straighter sides.
Use digital scales—precision matters in three-ingredient baking.
If your oven runs hot, reduce to 165 °C and bake longer.
For ultra-silk, blend the batter then pass through a sieve.
A water pan on the lower rack adds gentle humidity (not a bain-marie).
Rotate the tin once near the end if your oven has hot spots.
Cool in the tin 10 minutes before lifting to a rack.
Brush the warm top with a teaspoon of honey for a satin sheen.
For a firmer set, add 1 extra tbsp cornflour (total 4).
For extra wobble, reduce cornflour to 2 tbsp—bake carefully.
Use free-range eggs for fuller colour and flavour.
Test doneness with a gentle jiggle, not just a skewer.
If serving warm, let it sit 5 minutes so slices hold their shape.
Photograph chilled—edges are sharpest after an overnight rest.

🎨 Creative Variations to Try

Lemon Soufflé Twist — Add 1 tsp lemon zest and 1 tbsp lemon juice; finish with candied peel.
Vanilla Bean Luxe — Infuse yoghurt with scraped vanilla seeds for speckled elegance.
Honey & Sesame — Drizzle with honey and sprinkle toasted sesame for a tahini-adjacent vibe.
Berry Ripple — Swirl 3 tbsp strained raspberry purée through the batter before baking.
Cocoa Marble — Whisk 1 tbsp cocoa with a scoop of batter; marble over the top.
Orange Blossom — Add ½ tsp orange blossom water and garnish with pistachios.
Maple Pecan — Brush warm cake with maple syrup and finish with chopped pecans.
Cardamom Rose — Add a pinch of cardamom; serve with rose-scented whipped yoghurt.
Espresso Note — Dissolve 1 tsp instant espresso in 1 tsp hot water; whisk in for mocha vibes.
Coconut Snow — Fold 2 tbsp desiccated coconut into the batter; dust with coconut after baking.

🎯 Common Mistakes to Avoid

Cold ingredients: lead to lumps and longer bake; bring to room temp.
Over-whisking: knocks out the micro-bubbles you need for lift.
Skipping the sieve: unsifted cornflour makes gummy pockets.
Wrong pan size: too big = thin and dry; too small = underbaked centre.
High oven temp: browns fast, sets unevenly; stick to 170 °C.
Impatient cooling: sudden cold air shrinks and wrinkles the top.
Over-baking: turns custardy silk into dry rubber; watch the wobble.
Cutting hot: slices collapse; rest first.
Watery yoghurt: excess whey dilutes structure; drain if very runny.
Leaving uncovered in fridge: absorbs odours; always cover.

🌍 Variations Around the World

🇬🇷 Greece: Greek-style yoghurt base with honey drizzle and walnuts.
🇫🇷 France: Lemon-vanilla version dusted with icing sugar for café flair.
🇮🇹 Italy: Orange zest and a spoon of mascarpone for richness.
🇯🇵 Japan: Light yōgashi vibe with matcha dusting and red bean on the side.
🇹🇷 Türkiye: Rosewater hint, pistachio sprinkle, and a thread of honey.
🇵🇱 Poland: Vanilla-lemon custard finish served cold, cheesecake-like.
🇪🇸 Spain: Orange blossom and almond slivers for a floral, nutty note.
🇲🇦 Morocco: Cardamom-saffron whisper with toasted sesame.
🇬🇧 United Kingdom: Lemon curd ripple and clotted cream spooned alongside.
🇺🇸 United States: Blueberry compote topping and a maple glaze.

🍣 Perfect Pairings

☕ Black coffee: the cake’s gentle sweetness shines against a robust espresso or Americano.
🍵 Green tea: clean, grassy notes refresh the palate between silky bites.
🥛 Cold milk: simple, nostalgic and perfect for a chilled slice.
🍓 Mixed-berry compote: tart fruit cuts through creamy richness for balance.
🍯 Runny honey: a light drizzle adds gloss and delicate floral sweetness.
🍫 70% dark chocolate shavings: bitter edges create grown-up contrast.
🍊 Citrus salad: orange segments with mint bring brightness and perfume.
🥭 Mango & lime: tropical sweetness and a zingy finish.
🍷 Moscato d’Asti (lightly sparkling): low alcohol, floral fizz, dessert-friendly.
🫐 Blueberries & yoghurt: double-dairy moment that feels luxurious yet light.

❓ FAQ

Can I use Greek yoghurt? 🥣 Yes—loosen with 1–2 tbsp milk to match the batter’s flow.
Is it gluten-free? 🌾 Yes, if your cornflour is certified GF and no flour is added.
Can I reduce eggs? 🥚 Best not; eggs provide structure—halve the recipe instead for a smaller cake.
How do I know it’s done? ⏲️ A gentle wobble in the centre and light golden edges.
Can I sweeten it? 🍯 Add 2–3 tbsp sugar or honey to the batter if you prefer sweeter.
Can I make it dairy-free? 🥥 Use thick coconut yoghurt; flavour will be different but lovely.
Why did mine crack? 🧩 Oven too hot or rapid cooling—bake lower and cool gradually.
How long does it keep? 🧊 3–4 days chilled, well covered.
Can I freeze it? ❄️ Yes; wrap slices well, thaw in the fridge overnight.
Can I bake in a square tin? 📐 Yes; similar volume (20 cm), check a few minutes earlier.

This gentle cake is proof that simplicity can be spectacular. With three everyday ingredients, you create something that feels quietly luxurious. It’s soft enough to spoon, yet slices with satisfying neatness. Warm, it’s comfort; cold, it’s elegance. It loves mornings, welcomes afternoons and flatters late-night cravings. A dusting of sugar dresses it up; a berry or two makes it sing. It doesn’t shout—its flavour is calm and clear. The method invites confidence, even on a busy day. It’s the recipe you pass to friends who “don’t bake” and watch them beam. The texture is a little miracle every time you lift the tin.

It’s as at home with tea as it is after dinner. It can be wholesome, it can be indulgent; you decide with the toppings. It’s kind to budgets and generous to taste-buds. It makes small moments feel special without fanfare. It stores well, travels well and always feels fresh. It encourages play—zest today, honey tomorrow, berries at the weekend. It asks very little and gives a lot. It’s a keeper for notebooks and family chats. It’s a promise of success when you need a sure thing. It’s a treat that doesn’t weigh you down. It’s a slice of calm on a busy table. And it’s ready whenever you are: whisk, bake, breathe in, and enjoy the quiet luxury of your cloud-soft yoghurt cake.