Okay friend, I have to spill the tea on this 3 Ingredient Creamy Yogurt Cake I recently tried—OMG, it’s everything. The first bite was this glorious moment of pure creamy sweetness balanced by a subtle tang from the yogurt. It’s not your typical sugary cake; this one feels fresh and light yet somehow decadently moist. The texture hits that perfect soft, almost custardy spot that made me pause because, no joke, I was not expecting to love a cake with just three ingredients this much! That’s exactly what makes this 3 Ingredient Creamy Yogurt Cake unforgettable—it’s seriously simple but with layers of flavor that sing.
And because I’m all about sharing those wow recipes that fit right into any food lover’s kitchen, this dreamy moist yogurt cake quickly became my go-to for those baking moments when I want something quick but fuss-free. The best part? It uses minimal ingredients, so it’s one of those rare finds that’s both an easy baking recipe and a minimal ingredients dessert that impresses big time every single time. I found the recipe online 3 Ingredient Creamy Yogurt Cake (No Flour, Butter or Oil) – Kirbie’s …, and I tweaked it to fit my style.
If you’ve ever craved a quick homemade cake that’s creamy, moist, and a little tangy, this baby answers that call like a dream. Trust me, your kitchen will smell magical as this 3 Ingredient Creamy Yogurt Cake bakes, teasing everyone nearby with sweet hints of yogurt and vanilla. I know you’ll want to dive straight in when it’s fresh out of the oven.
Honestly, for fellow foodies who adore every bite that counts, this recipe is a little slice of heaven. Let’s get straight to the good stuff so you can join me in savoring this drool-worthy 3 Ingredient Creamy Yogurt Cake!
What You Need
Ready to gather your ingredients for this 3 Ingredient Creamy Yogurt Cake? Here’s everything you’ll want on hand to set yourself up for success. These ingredients make this 3 Ingredient Creamy Yogurt Cake absolutely crave-worthy!
- 1 cup Greek yogurt (full fat) – Splurge on quality Greek yogurt here for richness. I grab mine from the dairy aisle or sometimes the international section because some brands bring that extra creaminess needed for this moist yogurt cake.
- 1 cup self-rising flour – This simple yogurt cake gets ridiculously easy with self-rising flour, so you skip the baking powder and salt steps. If unavailable, mix 1 cup all-purpose flour with 1 ½ tsp baking powder and a pinch of salt.
- 2 large eggs – Go heavy on fresh eggs; they add a luscious texture and help the cake rise to that ideal fluff.
Pro tip: You can swap plain yogurt with vanilla Greek yogurt for a flavor boost, making your 3 Ingredient Creamy Yogurt Cake even more irresistible. Also, some fans love stirring in a teaspoon of vanilla extract or lemon zest—game-changing add-ons for your minimal ingredients dessert.
Oh, and if you’re tight on time, grab pre-sifted flour to cut down on prep without affecting that soft, moist yogurt cake texture. Make sure your eggs and yogurt are room temperature to blend smoothly.
I store my yogurt and eggs fresh, always checking dates to keep my 3 Ingredient Creamy Yogurt Cake tasting top-notch without off flavors creeping in.
For more simple yogurt cake inspiration, check out this Easy yogurt cake! 3-ingredient recipe! that’s a close cousin to this dreamy dish.
How to Make It
Let’s jump into how to make this 3 Ingredient Creamy Yogurt Cake, the kind of easy baking recipe that leaves your kitchen smelling like the best bakery in town.
- Preheat your oven to 350°F (175°C) and grease a 7-inch round cake pan. I love lining the pan with parchment paper for an effortless release that keeps this moist yogurt cake flawless.
- In a mixing bowl, whisk the 2 large eggs until smooth and slightly frothy. This step adds a bit of air, helping your 3 Ingredient Creamy Yogurt Cake rise beautifully.
- Stir in 1 cup of creamy Greek yogurt gently, folding it with the eggs until you get a silky batter.
- Fold in the self-rising flour carefully, avoiding overmixing to keep the cake tender. The batter should feel thick but smooth, like a soft dough that just holds together.
- Pour the batter into your prepared pan, smoothing the top with a spatula for an even bake.
- Slide the cake into your preheated oven and bake for about 30–35 minutes. Your 3 Ingredient Creamy Yogurt Cake is ready when the top turns golden and a toothpick inserted comes out clean or with just a few moist crumbs.
- Let it cool in the pan for 10 minutes, then transfer to a wire rack. The cooling step is crucial to lock in that luscious moisture so this simple yogurt cake stays moist and dreamy.
A bonus? The aroma of yogurt and vanilla (if you added it) baking fills your kitchen with cozy warmth that feels like a hug from your oven itself.
I swear by this method; every time my 3 Ingredient Creamy Yogurt Cake comes out tender, moist, and creamy, almost like a custardy dream cake that’s ridiculously easy.
If you want to see this work its magic visually, check out this 3 Ingredient Yogurt Cake (No Flour, Butter, or Oil) – Kirbie’s Cravings for a step-by-step that’s inspired me tons.
Serving This Up
Now, the fun part—how to enjoy your star, the 3 Ingredient Creamy Yogurt Cake!
This moist yogurt cake pairs like a dream with a fresh berry compote or a drizzle of honey. The mild sweetness and slight tang from the yogurt create the perfect canvas for your favorite toppings.
Serve it plain for a quick homemade cake that’s both breakfast-worthy and dessert-perfect. I love slicing it up for brunch alongside crispy bacon or next to my favorite sweet potato pancakes when I want a mix of cozy flavors.
Hosting a gathering? This 3 Ingredient Creamy Yogurt Cake shines topped with a dusting of powdered sugar and a side of lightly whipped cream—it disappears fast!
Pro tip: Plate with a sprinkle of toasted almonds or pistachios for a bit of crunch that contrasts beautifully with the creamy softness.
You can get creative and add seasonal twists too like lemon glaze in spring, cinnamon and nutmeg in fall, or a dollop of whipped coconut cream in summer.
Leftovers? No problem. This 3 Ingredient Creamy Yogurt Cake slices up perfectly for making French toast or crumbled over yogurt bowls for a sweet breakfast upgrade.
If you want more ideas on simple, flavor-packed recipes, check out this drool-worthy red velvet cream cheese bundt cake that’s a bit beyond minimal but just as irresistible.
Your Questions Answered
I know you’ve got questions about the 3 Ingredient Creamy Yogurt Cake. Lucky for you, I’ve tested and eaten my way through the answers so you don’t have to!
How do I make this 3 Ingredient Creamy Yogurt Cake extra flavorful?
Try swapping plain Greek yogurt for vanilla or berry-flavored yogurt to add a natural sweetness boost. Adding a teaspoon of vanilla extract or lemon zest also pumps up the aroma and flavor without extra fuss.
Can I meal prep this 3 Ingredient Creamy Yogurt Cake?
Absolutely! It keeps well in an airtight container in the fridge for up to 3 days. Slice ahead of time, and you’re set for quick snack or breakfast options.
What’s the best way to reheat 3 Ingredient Creamy Yogurt Cake without losing quality?
Warm in the microwave for 10–15 seconds or gently toast slices in a pan for a fresh-out-of-the-oven vibe.
Is this 3 Ingredient Creamy Yogurt Cake gluten-free?
It depends on the flour used. Using gluten-free self-rising flour works, but be sure to check brand instructions for baking results.
Can I substitute the yogurt for a dairy-free option?
Yes! Coconut or almond yogurt are great alternatives—your moist yogurt cake will have a lovely flavor twist.
Does this 3 Ingredient Creamy Yogurt Cake freeze well?
Totally! Wrap it tightly and freeze for up to a month. Thaw overnight in the fridge, then warm lightly before serving.
Can I add mix-ins like chocolate chips or nuts?
For sure! Fold in ½ cup chocolate chips or chopped nuts before baking to add texture and flavor. Just remember, it’s no longer the classic 3 Ingredient Creamy Yogurt Cake then, but still super tasty.
If you want to dive deeper into quick homemade cake ideas, this best protein pancakes recipe shares some creative fuel-up treats I’m obsessed with.
Final Bites
This 3 Ingredient Creamy Yogurt Cake deserves a forever spot in your recipe rotation because it’s one of those rare treats that’s as simple as it is scrumptious. Whether you’re a beginner or a seasoned foodie, the moist yogurt cake texture combined with a minimal ingredients dessert concept hits all the right notes.
My Foodie Tips:
- Use full-fat Greek yogurt for ultimate creaminess and texture.
- Always fold your flour in gently to keep that delicate crumb.
- Serve with fresh fruit or honey to balance the tangy-yet-sweet flavor.
Three tested versions I love include lemon zest for brightness, vanilla bean for warmth, and a cacao powder version for chocolate lovers. The lemon zest and vanilla get the most love from my crew, especially when I serve this 3 Ingredient Creamy Yogurt Cake at brunch.
Feel free to customize and make your own spin. I’m excited for you to try this recipe and share your favorite tweaks! This is the kind of quick homemade cake that reminds me why simple ingredients and good technique win every time.
Ready to make your own? Dive into this drool-worthy 3 Ingredient Creamy Yogurt Cake and join the club of people who believe less sometimes truly is more when it comes to flavor-packed, fuss-free baking.
For more inspiration, try this tightly-loved 3 Ingredient Yogurt Cake (No Flour, Butter, or Oil) – Kirbie’s Cravings to switch up your baking vibe whenever you want.
Happy baking and tasting, fellow foodies!
3 Ingredient Creamy Yogurt Cake
This 3 Ingredient Creamy Yogurt Cake is a simple, moist dessert with a light tang from yogurt, perfect for a quick and wholesome treat.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup Greek yogurt
- 1 cup self-rising flour
- 1 cup granulated sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a large bowl, combine the Greek yogurt and granulated sugar until smooth.
- Add the self-rising flour and gently fold it into the yogurt mixture until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 10 minutes before removing from the pan. Serve warm or at room temperature.
Notes
For extra flavor, dust the cooled cake with powdered sugar or serve with fresh berries and a drizzle of honey.