3-Ingredient Creamy Yogurt Cake Recipe: Simple, Light, and Irresistible

In the world of desserts, there are few things more satisfying than a recipe that balances simplicity with indulgence. The 3-Ingredient Creamy Yogurt Cake is a perfect example of this harmonious blend. With just three humble ingredients—yogurt, eggs, and sweetened condensed milk—you can create a light, velvety, and surprisingly rich cake that melts in your mouth and leaves you reaching for a second slice.

This cake has quietly gained popularity across the globe for good reason. It requires no special skills, no fancy equipment, and no long shopping list. It is a minimalist’s dream, a beginner baker’s confidence booster, and a seasoned cook’s go-to when time is short but the craving for homemade comfort is strong.

In this comprehensive guide, we’ll explore every facet of the 3-Ingredient Creamy Yogurt Cake: from selecting the right type of yogurt, to mastering the baking technique, to customizing the cake with flavors and toppings. You’ll also learn tips to troubleshoot common baking issues and discover ways to serve this cake across different occasions—from a weekday breakfast treat to a showstopping dessert at a dinner party.

Whether you’re a curious home cook, a busy parent, or someone just looking for a healthier alternative to heavy desserts, this cake offers something special. It’s proof that you don’t need a pantry full of ingredients to create something memorable and delicious. You just need a few good basics, a little patience, and a willingness to enjoy the process.

Now, let’s dive into everything you need to know to make the best 3-Ingredient Creamy Yogurt Cake—starting with the magic behind its simplicity.

Step-by-Step Instructions for Making 3-Ingredient Creamy Yogurt Cake

Before we dive into the instructions, let’s take a quick look at the only three ingredients you’ll need:

Basic Ingredients:

1. Yogurt – 1 cup (240g)
   Use plain, full-fat yogurt for the best texture and flavor. Greek yogurt can also be used for a thicker, denser cake.

2. Sweetened Condensed Milk – 1 can (approximately 396g or 14 oz)
   This is both your sweetener and part of the creamy base. Do not substitute with evaporated milk; it’s not the same.

3. Eggs – 3 large
   Eggs act as a binder and give the cake structure. They are essential to achieve the custard-like, creamy consistency.

Step 1: Prepare Your Pan

Start by preparing your cake pan. A 7- or 8-inch round pan works best for this cake—it allows the batter to bake evenly and gives the cake a perfect, compact height.

Instructions:

• Lightly grease the pan with butter or non-stick spray.

• Line the bottom with parchment paper. This helps release the cake cleanly after baking.

• If you’re using a springform pan, wrap the base in aluminum foil to prevent water from seeping in if using a water bath (bain-marie).

Why This Matters:

A clean release from the pan ensures your cake maintains its shape and smooth surface. Parchment paper also prevents sticking, especially given the cake’s delicate, custard-like texture.

Step 2: Preheat Your Oven

Set your oven to 325°F (160°C).

Tips:

• Avoid baking this cake at a high temperature. A moderate oven ensures even cooking and prevents cracks on the surface.

• Use an oven thermometer if you can. Many ovens run hot or cold, which can throw off delicate recipes like this one.

Step 3: Mix the Wet Ingredients

In a large mixing bowl, combine the yogurt and the sweetened condensed milk.

Instructions:

• Pour 1 cup of plain yogurt into the bowl.

• Add the entire can of sweetened condensed milk.

• Whisk thoroughly until the mixture is smooth and fully combined.

Pro Tips:

• Make sure the yogurt is at room temperature. Cold yogurt can cause the mixture to separate slightly when eggs are added.

• If you’re using Greek yogurt, mix slowly—it’s thicker and takes more effort to blend evenly.

What’s Happening Here:

You’re combining the creamy and sweet elements. This forms the base flavor and texture of the cake—sweet, tangy, and rich.

Step 4: Add the Eggs One at a Time

Crack the eggs into a separate small bowl first to ensure freshness and avoid shell fragments, then add them to the yogurt mixture.

Instructions:

• Add one egg at a time.

• Whisk well after each addition until fully incorporated.

• Repeat with all three eggs.

Why This Step Matters:

Adding eggs gradually ensures a smoother batter. It helps the ingredients emulsify, creating a silky, even consistency. If you dump all the eggs in at once, the mixture might not blend properly and can become lumpy.

Step 5: Optional – Strain the Batter

For an ultra-smooth texture, pour the batter through a fine mesh sieve into another bowl before baking.

Why Strain?

• Removes any stray egg solids or yogurt lumps.

• Guarantees the final cake has a silky, custard-like texture.

• Especially helpful if you whisked by hand and want to be extra cautious.

Step 6: Pour the Batter into the Prepared Pan

Carefully pour the batter into your lined cake pan. Use a spatula to gently smooth out the top.

Tips:

• Tap the pan lightly on the counter a few times to remove air bubbles.

• Avoid shaking or stirring too much at this stage—overmixing can cause cracking during baking.

Step 7: Bake the Cake

Place the pan in the center of your preheated oven.

Standard Baking (Without Water Bath):

• Bake at 325°F (160°C) for 40–50 minutes, or until the edges are set and the center is just slightly jiggly when shaken gently.

Water Bath Method (Optional):

• Place the cake pan into a larger roasting tray filled with about 1 inch of hot water.

• Bake as above. The water bath adds steam and stabilizes the baking temperature, reducing the chance of cracks.

How to Know It’s Done:

• The edges will pull slightly away from the pan.

• A knife inserted 1 inch from the edge should come out clean.

• The center should have a slight wobble but not be liquid.

Step 8: Cool Gradually

Cooling is crucial. A fast temperature change can cause the cake to crack or collapse.

Cooling Process:

1. Turn off the oven and crack the door open.

2. Let the cake sit in the warm oven for 10–15 minutes.

3. Remove and cool in the pan on a wire rack for another 30–40 minutes.

4. Once it’s no longer hot, transfer to the fridge to chill for at least 1 hour (or overnight for best texture).

Step 9: Unmold and Serve

Once chilled, gently run a knife around the edge of the pan to release the cake.

• Invert onto a plate if using parchment paper on the bottom.

• If using a springform pan, just release the latch and lift off the ring.

Slice and serve chilled or at room temperature.

Texture and Taste Notes:

• The texture is somewhere between a Japanese cheesecake and a flan—soft, creamy, and lightly dense.

• The flavor is mildly sweet with a gentle tang from the yogurt.

• It pairs beautifully with fruit, honey, powdered sugar, or a dollop of whipped cream.