Honestly, All You Need Are Three Things (and Maybe a Little Hope)
I swear, if there’s one thing my kids beg me to make (besides toast, which does not count), it’s this 3-ingredient creamy yogurt cake. I still remember the first time I tried it: I only had about half the energy and even less patience, but the fridge did me a solid that day. The cake came out all sweet and pudding-like, and everyone thought I’d performed some kitchen magic. Little did they know, it’s basically just me, a bowl, and some improvisation!
Oh—and if you’ve ever forgotten to buy fancy ingredients or spent half an hour looking for your springform, you will feel right at home here. By all means, get comfy.
Why Do I Always Make This?
I make this when I’m running on empty, when it’s too hot for anything fussy, or even when we have company unexpectedly. My family loses their minds for this cake, and nobody believes it’s only three ingredients (unless you count the pinch of salt I sometimes toss in—shh). I mean, I’ve tried to get creative and add things, but truthfully, it’s the simplicity that does it. Also, those weeks when I ignore the bananas turning brown? This gets made instead.
The Ingredients (Nothing Fancy Required)
- 375g (about 1 1/2 cups) full-fat plain Greek yogurt (Sometimes I swap for regular plain yogurt if that’s what’s left—just a bit less set, but it’s fine. My gran insists on using sheep’s milk yogurt, but honestly, any thick yogurt will work.)
- 3 large eggs (If I’m out, I have used 2, and the cake is just a bit denser. Not the end of the world.)
- 70g (about 1/3 cup) sugar (Caster, regular granulated, or honestly, I’ve even used maple syrup when I’m feeling rustic. The sweetness is different, obviously.)
How I Pull This Off (Instructions)
- First up, preheat your oven to 180°C (350°F). I do this as soon as I remember—sometimes halfway through whisking.
- Find a mixing bowl (literally any will do—once I used a saucepan). Dump in your eggs and sugar, then whisk for a couple of minutes. I go for pale and a bit frothy, though I’ve rushed it many times, and it was basically fine.
- Add your yogurt and blend it all together. I use a spatula to make sure I get everything, but you can use a spoon. It’ll look slightly lumpy—that’s normal. At this point, I usually sneak a little spoonful. Blame the baker’s privilege.
- Pour the whole lot into a lined or greased 18cm (7-inch) round cake pan or basically whatever you’ve got. (I once did this in a loaf tin. Turned out just fine; just took a couple extra minutes.)
- Slide that in the oven for 35-40 minutes. When the cake is just set in the center and only wobbles a little, that’s your cue. Don’t panic if it cracks or browns on top—it always looks a bit rustic. Let it cool before removing, unless you like living on the edge (like me who burns their tongue, every time).
Just a Couple of Notes I’ve Learned by Accident
- This cake really likes to stick, so don’t skip the parchment paper unless you’re feeling lucky.
- If it collapses a bit as it cools, totally normal—makes it extra creamy.
- I think it tastes even better the next morning, but nobody in my house has that kind of self-restraint.
Experiments (Good, Bad, and Questionable)
- I’ve stirred in lemon zest once—delicious. Vanilla? Not bad, but the yogurt really shines best solo.
- One time I tried adding diced strawberries before baking. The flavor was great, but it got super soggy. Maybe stick to toppings with fruit.
What If I Don’t Have All the Gear?
If you don’t have a cake pan, use a loaf tin or even a pie dish. Heck, I’ve seen a friend try this in muffin tins (just check early, they bake faster). Don’t have parchment? Butter and flour should help, though, not as foolproof. Desperate times, as they say.
Can You Actually Keep This?
Technically, yes—you can keep it covered in the fridge for about three days. But honestly, in my place, it never makes it past breakfast the next morning. But if you have it leftover, the texture is lovely cold.
I Like It Best Like This (Serving Ideas)
We cut big hunks and eat it straight, or with a little dusting of powdered sugar if I can find it. My youngest always demands a blob of jam on top. Once, for a birthday, I served it with whipped cream—and people thought I was fancy. Sometimes, a handful of berries makes it feel summery (my personal favorite on a Saturday morning, if you must know).
If You Want to Avoid My Goofs (Pro Tips)
- I once tried to bake this in a hurry at a higher temp—literally, do not do that, unless you want dry edges and a sunken center.
- Let it cool most of the way before slicing. Seriously, it will be mushy otherwise (learnt that one the sticky way).
- If your yogurt is super runny, let it strain for a bit first. Or don’t, and just call it pudding.
FAQ: Actually Asked By My Real-Life Friends
- Can I use flavored yogurt? You technically can, but the cake comes out extra sweet. I did it with vanilla once; my kids loved it, I found it a bit too candy-like.
- Is there a gluten-free version? Well, there’s no flour, so you’re all set—unless your yogurt contains thickening agents. Just peek at the label if you care.
- Why does it sometimes crack? Sometimes it puffs and cracks, sometimes not. I think it depends on the eggs, or maybe the cake pan. It’s part of its (charm?), I tell myself.
- What if I only have low-fat yogurt? Go for it. The result is a bit less creamy, but not tragic.
- Can I double the recipe? Sure, but it’ll take longer to bake. Keep an eye on it; that’s what timers (and noses) are for.
And lastly: if you lose track of the timer and it gets a bit brown, just dust with powdered sugar and pretend it was intentional. I do!
Ingredients
- 375g (about 1 1/2 cups) full-fat plain Greek yogurt (Sometimes I swap for regular plain yogurt if that’s what’s left—just a bit less set, but it’s fine. My gran insists on using sheep’s milk yogurt, but honestly, any thick yogurt will work.)
- 3 large eggs (If I’m out, I have used 2, and the cake is just a bit denser. Not the end of the world.)
- 70g (about 1/3 cup) sugar (Caster, regular granulated, or honestly, I’ve even used maple syrup when I’m feeling rustic. The sweetness is different, obviously.)
Instructions
-
1First up, preheat your oven to 180°C (350°F). I do this as soon as I remember—sometimes halfway through whisking.
-
2Find a mixing bowl (literally any will do—once I used a saucepan). Dump in your eggs and sugar, then whisk for a couple of minutes. I go for pale and a bit frothy, though I’ve rushed it many times, and it was basically fine.
-
3Add your yogurt and blend it all together. I use a spatula to make sure I get everything, but you can use a spoon. It’ll look slightly lumpy—that’s normal. At this point, I usually sneak a little spoonful. Blame the baker’s privilege.
-
4Pour the whole lot into a lined or greased 18cm (7-inch) round cake pan or basically whatever you’ve got. (I once did this in a loaf tin. Turned out just fine; just took a couple extra minutes.)
-
5Slide that in the oven for 35-40 minutes. When the cake is just set in the center and only wobbles a little, that’s your cue. Don’t panic if it cracks or browns on top—it always looks a bit rustic. Let it cool before removing, unless you like living on the edge (like me who burns their tongue, every time).
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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