Can I use plain yogurt instead of vanilla?

Yes — add sugar or vanilla for sweetness if you use plain yogurt.

Will the cake work with gluten-free cornstarch?

Cornstarch is naturally gluten-free; ensure any added flavorings or toppings also meet gluten-free needs.

Is this cake low-calorie?

It can be lighter than traditional cakes, especially if you use nonfat Greek yogurt and skip extra sugar.

Why does the cake deflate sometimes?

This style puffs during baking and may sink slightly while cooling. That’s normal and doesn’t affect taste.

Can I double the recipe for a larger cake?

Yes, but increase baking time and test for doneness with a skewer.

3-Ingredient Creamy Yogurt Cake – Light, Moist & Foolproof Dessert

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Light, custardy, and made with only three pantry staples — this Creamy Yogurt Cake puffs up, caramelizes on top, and chills into a tender, sliceable treat. No butter, no flour, no fuss — just yogurt, eggs, and cornstarch for a surprisingly elegant dessert.

Author: Irma
Category: Dessert

Ingredients

Scale

1 2/3 cups (400 g) vanilla Greek yogurt (sweetened)
4 large eggs
4 tbsp (32 g) cornstarch

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Instructions

Prep the pan

Spray a 6-inch round cake pan with nonstick spray and line the bottom and sides with a piece of parchment that sticks up above the rim. Don’t stress about wrinkles — they help you lift the cake out later.

Whip the batter

In a roomy bowl, whisk the yogurt and eggs until completely smooth and uniform. Add the cornstarch a little at a time, whisking until the batter has no lumps and looks glossy. If you like sweeter cakes, stir in a bit of sugar now (see notes).

Cook — air fryer or oven

Air fryer method: Preheat to 320°F (160°C). Pour the batter into the prepared pan and air-fry for about 20–23 minutes, or until the top is puffed, browned, and no longer wobbly. The surface gets nicely caramelized.
Oven method: Preheat the oven to 350°F (177°C). Bake the cake for roughly 70–75 minutes. It should rise and take on a golden tone; expect the top to wrinkle a bit as it cools.

Cool and finish

Let the cake cool on the counter for about 30 minutes, then chill it in the refrigerator for at least 2 hours (overnight tastes best). Before serving, bring it back to room temp for 15–30 minutes and optionally drizzle with honey or another sweetener.

Notes

This cake is mildly sweet by design. Add 1/4 cup sugar to the batter if you prefer noticeably sweeter, or up to 1/2 cup when using plain yogurt.
You may use a standard 6-inch springform if that’s easier for unmolding.
Air fryer = faster with a caramelized top. Oven = slightly moister interior but more deflation as it cools. Pick your vibe.
Chill it thoroughly — cooling helps the cake set and slice cleanly. Big tip: don’t skip the fridge.

Find it online: https://irmacooks.com/3-ingredient-creamy-yogurt-cake/