Can I use regular (not Greek) yogurt?

Yes, but texture changes. Regular yogurt yields a firmer, less luxuriously creamy cake. If using regular yogurt, reduce any added liquids and consider a slightly longer bake.

Do I need to sweeten the batter?

Not required if you use sweetened Greek yogurt. If you prefer saccharine levels closer to cake, add a couple tablespoons of sugar or sweetener.

Can I make this dairy-free?

Try a thick plant-based yogurt (coconut or soy). Results vary; coconut yogurt will add coconut flavor and fat, while soy stays more neutral.

Is this a low-carb or keto option?

The classic version isn’t keto. For a Keto Yogurt Cake Recipe or How To Make Keto Yogurt Cake , use a keto-friendly yogurt (higher fat, lower sugar) and replace cornstarch with xanthan gum or glucomannan in tiny amounts — expect a texture shift.

Why does my cake deflate a lot after baking?

Gentle mixing reduces large air bubbles. Also, rapid cooling or overbaking can cause collapse. Let it rest briefly and slice carefully.

Easy Creamy Yogurt Cake – No Butter, No Oil, Just 3 Ingredients

Name: Easy Creamy Yogurt Cake – No Butter, No Oil, Just 3 Ingredients
Prep time: 5 min
Cook time: 23 min
Total time: 28 min
Ingredients: 1 2/3 cups (400 g) nonfat vanilla Greek yogurt; 4 large eggs; 4 tablespoons (32 g) cornstarch

Easy Creamy Yogurt Cake – No Butter, No Oil, Just 3 Ingredients

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Ultra-simple, silky yogurt cake that sets like a soft custard — just three ingredients, minimal fuss, and delightfully creamy. Mix, bake (or air-fry), chill, and you’ll have a light snack or dessert that’s mellow, tangy, and perfectly sliceable.

Author: Irma
Prep Time: 5 minutes
Cook Time: 23 minutes
Total Time: 28 minutes
Yield: 8 slices 1x
Category: Dessert

Ingredients

Scale

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

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Instructions

Prep the pan

Grease a 6-inch round cake pan lightly, then press a single piece of parchment paper into the pan so it lines the bottom and sides and rises slightly above the rim. Don’t worry about wrinkles — the rustic edges are expected and give the cake its homemade charm.

Make the batter

In a roomy bowl, whisk the yogurt and eggs together until completely smooth. If you want the cake sweeter, stir in sugar now (see Notes). Add the cornstarch and whisk again until the mixture has no lumps and looks silky. Pour the batter into the prepared pan.

Cook: air fryer or oven

Air fryer method: Preheat to 320°F (160°C). Cook the cake for about 20–23 minutes, until it puffs, the center no longer looks liquid, and the top develops a light caramel color. Expect a small amount of settling when you remove it — that’s normal.
Oven method: Heat the oven to 350°F (177°C). Bake for roughly 70–75 minutes. The cake should rise and the surface should brown lightly; it will deflate a bit as it cools and may form gentle wrinkles.

Chill and serve

Cool the cake at room temperature for about 30 minutes, then refrigerate for a minimum of 2 hours (overnight works great). Chilling firms the texture and deepens the flavor. Take the cake from the fridge 15–30 minutes before slicing so it relaxes slightly. Drizzle honey or another sweetener over slices if you prefer extra sweetness.

Notes

Low sweetness: This cake is mildly sweet. For a sweeter result, add ¼ cup granulated sugar to the batter (or ½ cup if you use plain nongreek yogurt).
Pan options: Use a 6-inch solid cake pan or a 6-inch springform — both work.
Texture differences: The air fryer gives a nicely caramelized top and slightly less collapse; the oven version is a touch moister but may wrinkle more.
Serving idea: Warm a slice very briefly to bring back that custardy mouthfeel, then drizzle with honey if you like.

Nutrition

Serving Size: 1 slice
Calories: 68kcal
Sugar: 2g
Sodium: 44mg
Fat: 2g
Saturated Fat: 1g
Carbohydrates: 6g
Fiber: 0.1g
Protein: 5g

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