Easy 3-Ingredient Yogurt Cake
Easy 3-Ingredient Yogurt Cake is a moist and tender dessert that comes together in minutes. This recipe solves the problem of busy days when you need a quick treat. After making this many times, I know the secret to a perfect texture. The cake is creamy and delicious. Try it with the Refreshing Healthy Mojito Mocktail Recipe for Summer. If you love recipes like this, you’ll also enjoy Refreshingly Healthy Mojito Mocktail Recipe for Summer and Easy Cottage Cheese Herb Dip Recipe for Healthy Snacks.
Why This Easy 3-Ingredient Yogurt Cake Is Pure Comfort
- Moist and tender texture
- No complicated steps
- Perfect for any occasion
- Fast and easy to make
What You'll Need for Easy 3-Ingredient Yogurt Cake
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 cup Greek yogurt
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Optional: Whipped cream
- Optional: Fresh berries
- Optional: Chocolate shavings
📝 Ingredient Notes
- Greek yogurt: Use full-fat for the best flavor and texture.
- Flour: All-purpose flour works best for a soft crumb.
- Sugar: Granulated sugar dissolves smoothly and adds sweetness.
🛒 Tools & Equipment I Recommend
- Digital Kitchen Scale — Ensures accurate measurements for consistent results. → See on Amazon
- Mixing Bowls — Durable and easy to clean for multiple uses. → See on Amazon
How to Make Easy 3-Ingredient Yogurt Cake
- Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Mix Ingredients: In a bowl, mix Greek yogurt, flour, sugar, vanilla extract, baking powder, and salt until smooth.
- Bake: Pour batter into prepared pan. Bake for 45–50 minutes or until a toothpick inserted comes out clean.
- Cool and Serve: Let cake cool completely. Serve with whipped cream or fresh berries.
Cook's Tips for Perfect Easy 3-Ingredient Yogurt Cake
- Texture Tip: Use full-fat Greek yogurt for a richer, creamier cake.
- Common mistake and fix: Overmixing can make the cake dense. Mix just until combined.
- Baking Tip: Check the cake 5 minutes before the end of baking to avoid overcooking.
- Storage Tip: Store cake in an airtight container at room temperature for up to 2 days.
Storing & Reheating Easy 3-Ingredient Yogurt Cake
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 5 days. Make-ahead tip: Prepare up to 2 days in advance and store properly.
Freezing Easy 3-Ingredient Yogurt Cake
Freeze for up to 3 months. Thaw at room temperature.
How to Reheat Without Drying It Out
Oven: Warm in a preheated oven at 350°F (175°C) for 10 minutes. Microwave: Heat in short bursts for 30 seconds at a time.
Recipe Notes
- Chef tip: For extra flavor, add a teaspoon of lemon zest to the batter.
- Best substitution: Use natural yogurt instead of Greek if you prefer a lighter texture.
- Make-ahead: Make the cake up to 2 days in advance and store it in an airtight container.
- Scaling: Double the recipe for a larger cake or half it for a smaller batch.
- Troubleshooting: If the cake is dry, try adding a bit more yogurt or a splash of milk.
Want to level up this recipe?
Oven Thermometer — Ensures accurate oven temperature for even baking. → Check price on Amazon
Easy 3-Ingredient Yogurt Cake
Ingredients
Main Ingredients
- 1 cup Greek yogurt
- 1 cup all-purpose flour
- 1 cup granulated sugar
Seasonings
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Optional Toppings
- Whipped cream
- Fresh berries
- Chocolate shavings
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Mix Ingredients: In a bowl, mix Greek yogurt, flour, sugar, vanilla extract, baking powder, and salt until smooth.
- Bake: Pour batter into prepared pan. Bake for 45–50 minutes or until a toothpick inserted comes out clean.
- Cool and Serve: Let cake cool completely. Serve with whipped cream or fresh berries.
Notes
- Chef tip: For extra flavor, add a teaspoon of lemon zest to the batter.
- Best substitution: Use natural yogurt instead of Greek if you prefer a lighter texture.
- Make-ahead: Make the cake up to 2 days in advance and store it in an airtight container.
- Scaling: Double the recipe for a larger cake or half it for a smaller batch.
- Troubleshooting: If the cake is dry, try adding a bit more yogurt or a splash of milk.
Storage
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw at room temperature.
- Oven reheat: Warm in a preheated oven at 350°F (175°C) for 10 minutes.
- Microwave reheat: Heat in short bursts for 30 seconds at a time.
- Make ahead: Prepare up to 2 days in advance and store properly.
Nutrition Per Serving
- Calories: 300
- Protein: 5g
- Fat: 10g
- Carbs: 45g
- Fiber: 1g
- Sugar: 15g
- Sodium: 200mg
- Cholesterol: 50mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy 3-Ingredient Yogurt Cake FAQs
Yes, you can make this cake up to 2 days in advance. Store it in an airtight container at room temperature.
Overbaking or using too much flour can make the cake dry. Check the cake 5 minutes before the end of baking and adjust the amount of flour if needed.
Yes, you can use natural yogurt instead of Greek. However, Greek yogurt provides a richer texture and flavor.
Yes, this easy 3-ingredient yogurt cake is perfect for summer and can be served as a light dessert or snack.
It's not recommended to make this cake in an air fryer. The oven provides the best results for even baking and texture.
A Warm Final Note
I can’t wait for you to try Easy 3-Ingredient Yogurt Cake and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
