2 Ingredient Yogurt Cake
This yogurt cake is smooth and creamy. It is just 2 ingredients and so easy to make.
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.
Serving: 1slice, Calories: 158kcal, Carbohydrates: 24g, Protein: 5g, Fat: 3g, Saturated Fat: 2g, Sodium: 54mg, Fiber: 3g, Sugar: 23g, NET CARBS: 21
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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