September 29, 2022

3 Ingredient Fluffy Yogurt Cake (No Flour, Butter or Oil)

by Kirbie

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This yogurt cake is incredibly light, fluffy and soft. It is just 3 ingredients and doesn’t require any flour, butter or oil. It’s a perfect dessert when you want to make a unique cake for family or friends.
a slice of yogurt cake on a white plate.

I’m excited with how this yogurt cake came out. The texture and appearance are very much like Japanese cotton cheesecake. However, the cake is made with yogurt instead of cream cheese. The cake is so soft and light.

Ingredients

Eggs
Whole Milk Plain Greek Yogurt
Sweetened Condensed Milk

Eggs: Eggs are the key to the structure and texture of this cake. Eggs are separated and the egg whites are whipped to stiff peaks and folded in. This is what allows the cake to be so light and fluffy.

Greek Yogurt: For this recipe you do need to use Greek-strained yogurt. Regular yogurt is too runny. Try to use a brand of Greek yogurt that is very thick. I’ve come across some that are very runny and almost the same as regular yogurt. I have only tested this with whole milk Greek yogurt. I don’t think it will work with low fat or fat free.

Condensed milk: Make sure to use full fat sweetened condensed milk.

Fluffy Yogurt Cake Texture

If you’ve ever had Japanese cheesecake, the texture of this cake is very similar to that. It’s a cross between a souffle and a sponge cake. It’s very light, airy, and soft. I actually have a 3 Ingredient Japanese cheesecake recipe as well.

How to Make Yogurt Cake

In a large bowl, combine egg yolks, condensed milk and yogurt. Whisk until you have a smooth mixture.
Then, beat the egg whites until stiff peaks. This can be done with a hand mixer or stand mixer, but I prefer stand mixer.
Gently fold the egg whites into the batter in three batches. The batter is then poured into your prepared cake pan.
The cake needs to be baked in a water bath. This simply means you need to put the cake pan in a bigger pan and fill the outer pan with water.

Tips

Make sure to use a regular one-piece round cake pan. Do not use a springform pan or a round cake pan with a removable bottom. This cake bakes in a waterbath and cake pans with removable bottoms can cause leaking and overcooking. Some people suggest simply wrapping the bottom of a springform pan in foil so that water from the waterbath doesn’t get inside, but even though water doesn’t leak in, the bottom layer of the cake still is affected by the boiling water and ends up cooking too much, creating a dense bottom layer.
To make it easier to remove the cake from the cake pan, you will want to make some parchment paper handles like the ones shown below. To do this, first grease the inside of your cake pan. Then place in two strips of parchment paper that run across the cake pan from one side to the other with some overhang. The two strips should cross and form an “X’ at the bottom of the pan. Then line the bottom and sides of the cake pan with parchment paper as you would normally do.
Please refrigerate the cake after is done cooling. Just leaving it out for a few hours at room temperature is not enough. Letting the cake refrigerate will allow the flavors of the cake to develop. If you don’t refrigerate the cake, it tastes like a moist souffle that isn’t very sweet and doesn’t have much flavor. However, after you refrigerate it, the cake is much sweeter, you taste the tanginess from the yogurt and the overall texture of the cake is better also (it is very moist when it is first baked but some of that moisture evaporates when you refrigerate it).

More Unique Cake Recipes to Try