This yogurt cake is easy to make and just 2 ingredients. It doesn’t require flour, eggs, butter or oil. The cake batter takes less than five minutes to prepare. The yogurt cake is smooth, creamy, sweet and refreshing.
This yogurt cake is one of the easiest desserts to make. You briefly whisk together two ingredients and then it’s ready to be cooked. It’s a great cake to make when you need something quick and easy.
Ingredients
- Greek yogurt
- Condensed milk
Greek yogurt: I used plain nonfat Greek yogurt. You can use other Greek yogurt flavors like vanilla Greek yogurt if you want to add more flavor to your cake.
Condensed milk: This cake is made with full fat sweetened condensed milk. The condensed milk adds sweetness to the cake and helps the cake have a smooth and creamy texture.
How to Make Yogurt Cake
The yogurt and condensed milk are whisked together until smooth. The batter is then poured into your prepared cake pan and it’s ready to cook. This cake can be baked in the oven or cooked in the air fryer. I prefer cooking it in the air fryer because it cooks faster and the surface of the cake has a slightly caramelized appearance.
Yogurt Cake Texture
This cake has a smooth and creamy texture, similar to a cheesecake. This cake is a variation of my Creamy Lemon Yogurt Cake. One of the questions I kept getting asked was whether the lemon cake could be made without cornstarch. So this is a simplified version of my yogurt cake without cornstarch.
Adding cornstarch does do something extra for the cake. It absorbs moisture and makes the filling extra creamy and melty. If you plan on making this cake for guests, I recommend making it with cornstarch (you can skip the lemon if you don’t want it to be lemon flavored). However, if you don’t have cornstarch on hand and are craving an easy dessert, you can make this simplified version.
More Yogurt Cake Recipes
- 4 Ingredient Fluffy Lemon Yogurt Cake
- 4 Ingredient Creamy Blueberry Yogurt Cake
- 3 Ingredient Healthy Yogurt Cake
2 Ingredient Yogurt Cake
Ingredients
- 1 3/4 cups (390 g) nonfat plain Greek yogurt
- 1 cup (237 ml/310 g) sweetened full fat condensed milk
Instructions
- Grease the interior of a 6-inch round cake pan with cooking oil spray and then line the bottom with a parchment paper round. You do not need to line the sides but make sure they are greased.
- In a large mixing bowl, add yogurt and condensed milk. Make sure to use a spatula to scrape the sides of your measuring cups so that all of the yogurt and condensed milk go into the mixing bowl. Whisk together until you have a smooth batter. This should only take a few seconds.
- To cook in the air fryer: Preheat air fryer to 315°F (157°C) and bake for about 23 minutes. The surface of the cake should be mostly pale but have a little brown and caramelization around the edges. The cake should be slightly pulling away from the sides of the pan but the cake should still be jiggly and not fully set. It will set when it cools. Be careful to not overcook the cake.
- To cook in the oven: Preheat oven to 350°F (177°C). Bake for about 45 minutes or until the edges of the cake just start to lightly brown and the cake should be pulling away from the sides of the pan. The surface of the cake will remain pale. The middle of the cake should still be jiggly and not fully set. It will set when it cools. Be careful not to overcook the cake.
- Let cake cool at room temperature and then place into the fridge for a few hours or until set. This allows the cake flavors to develop and helps the cake firm up. Keep cake in the fridge until ready to serve. The cake is best served chilled.
Notes
- This cake is a simplified version of my creamy yogurt cake for when you just want something very quick and easy. If you are serving it to guests, I recommend making the version with cornstarch because the cake will be even creamier and there won't be any excess moisture. See the "Yogurt Cake Texture" section of my post for more details. With this version, once the cake sits out for a little bit, it will develop a small pool of liquid at the bottom.
- This cake tastes best after it has been allowed to set in the fridge for a few hours so I recommend making this cake the night before (or early in the day if you plan on serving the same day so it has enough time to set). The cake tastes best chilled so leave it in the fridge until right before serving.
- The cake in the photos is the air fryer version. The baked oven version tastes the same but it will not caramelize on top. It will only turn a light brown around the edges.
- Be careful to not overcook the cake. When cake is done, it won't look like a liquid batter but the cake will still be jiggly and not fully set. If you cook the cake too long (until center is set or until surface has more color and caramelization) you will overcook the cake and it will change the texture and make the yogurt brittle.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
yummy yummy ?
Can it be made with a flavoured yoghurt and unsweetened condensed milk? Also, could it be made with unsweetened cm, but with some icing sugar to taste mixed in? To control the sweetness… And would it upset things to add vanilla essence?
You can use flavored Greek yogurt and a small amount of vanilla extract. As far as unsweetened condensed milk – this is not something we’ve heard of, unless you mean evaporated milk. The recipe will only work with sweetened condensed milk.
Amazing
Thank you!
Incredible and easy, I wonder if it could be done with heavy creamer and splenda as my wife doesn’t use sugar?
Using those subs won’t work in this cake – sorry! We do have quite a few Keto Recipes, including desserts, that you might like to try instead.
Recipes look so great ,I can’t wait to try them
We hope you enjoy it!
The texture was somewhere between cake and cheesecake which we didn’t find appealing. Flavor wise it was rather bland. It could benefit from lemon juice or the extract of your choice.
This is meant to be a very simple cake and in the post we discuss different ways to add flavor like using different flavored yogurts. We recommend reading the whole post before you make a recipe so you can get all of the tips and suggestions.
I Don’t see the amt of cornstarch to be added. Can you please provide?
Thank you in advance~
If you like the cornstarch version you can get the ingredients and measurements here: https://kirbiecravings.com/4-ingredient-creamy-lemon-yogurt-cake/
Looks easy enough. Am going to make this s
We hope you enjoy it!
Can you use other types of yogurt to give it a flavor like peach or blueberry
Yes, flavored Greek yogurt will work.
Recipe qick and easy you don’t need every pan,bolw
Knife in the kitchen.
We’re glad you liked it!
How much cornstarch do you add please?
If you’d like to use cornstarch please use this recipe: 4 Ingredient Creamy Lemon Yogurt Cake
It’s amazing but it’s not truly a cake. It’s texture is more like a cheesecake without the cheese.
Yes, that’s what it is – a cake made with yogurt that has a similar texture to cheesecake. This is discussed in the post – the term “cake” doesn’t necessarily mean one made with flour. Hope that helps!
Can you add fruit to this? If so, how?
If you want to make a yogurt cake with fruit we recommend trying our Blueberry Yogurt Cake.
I live in Ecuador where either Greek yogurt is too expensive or unavailable. How can I use regular yogurt?
We don’t recommend it for this recipe because regular yogurt is too thin. We have another recipe you might like instead that uses regular yogurt: 3 Ingredient Yogurt Cake