Introduction

This Creamy Yogurt Cake is a simple, light dessert that’s perfect for any occasion. Made with just a few wholesome ingredients, it offers a delicate texture and subtle sweetness that pairs wonderfully with fresh fruit or a drizzle of honey.

A round cheesecake with a golden brown, slightly shiny top layer that looks smooth and baked, resting on a white plate. The cake is about three layers thick; the top layer is the golden crust, the middle and bottom layers are creamy white and fluffy cheese filling. A slice is cut out, revealing the soft, creamy inside with a light crumbly crust at the very bottom. Several fresh, red raspberries sit in the center on top, adding a pop of color. The plate is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ cups plain Greek yogurt (or any thick, unsweetened yogurt)
2 large eggs
2 tablespoons cornstarch
1 teaspoon vanilla extract
Sweetener to taste (stevia, monk fruit, or 1–2 tablespoons honey/maple syrup)
Pinch of salt

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line a 6-inch or 7-inch round cake pan with parchment paper and lightly grease it to prevent sticking.
Step 2: In a mixing bowl, whisk together the yogurt, eggs, and cornstarch until the batter is smooth and free of lumps.
Step 3: Add vanilla extract, sweetener, and a pinch of salt to the batter, then mix well to combine.
Step 4: Pour the batter into the prepared pan and smooth the surface with a spatula.
Step 5: Bake for 30–35 minutes, until the top is set and slightly golden. The center should still jiggle gently when you shake the pan.
Step 6: Allow the cake to cool to room temperature, then refrigerate it for at least 2 hours to set.
Step 7: Slice and serve chilled. Optionally, top with fresh fruit, a dusting of powdered sweetener, or a spoonful of coconut cream.

Tips & Variations

For a dairy-free version, use a thick coconut yogurt instead of Greek yogurt.
Adjust sweetness to your preference by tasting the batter before baking.
Add a teaspoon of lemon zest for a fresh, citrusy twist.
Use a springform pan for easier removal and cleaner edges.

Storage

Store the cake covered in the refrigerator for up to 3 days. It tastes best chilled. Reheat is not recommended as it may lose its creamy texture.

How to Serve

The image shows a blue plate with a slice of a round, layered pastry placed on it. The pastry has two main layers: the bottom layer is creamy white with a smooth texture, and the top layer is a golden-brown, flaky crust with a slightly shiny surface and swirled patterns. The plate is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, but make sure it’s thick and unsweetened. If it’s too thin, the cake may be less firm. Straining regular yogurt through a cheesecloth can help thicken it.

Is this cake low in sugar?

Yes, you control the sweetness by using your preferred sweetener and amount. Using natural sweeteners or low-calorie options keeps it light and suitable for many diets.

Creamy Yogurt Cake Recipe

Print Recipe

★★★★★

4.9 from 101 reviews

This Creamy Yogurt Cake is a light and simple dessert made with plain Greek yogurt, eggs, and a touch of sweetener. It boasts a tender, slightly jiggly texture with a subtle tang from the yogurt, perfect for a healthy treat that’s easy to prepare. This cake is naturally moist, low in sugar when using alternative sweeteners, and can be enjoyed chilled with your favorite toppings like fresh fruit or coconut cream.

Author: Daniel
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 2 hours 45 minutes
Yield: 6 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Main Ingredients

1½ cups plain Greek yogurt (or any thick, unsweetened yogurt)
2 large eggs
2 tablespoons cornstarch
1 teaspoon vanilla extract
Sweetener to taste (stevia, monk fruit, or 1–2 tablespoons honey or maple syrup)
Pinch of salt

Instructions

Preheat the oven: Set your oven to 350°F (175°C). Prepare a 6-inch or 7-inch round cake pan by lining it with parchment paper and lightly greasing it to prevent sticking.
Mix the batter: In a mixing bowl, whisk together the Greek yogurt, eggs, cornstarch, vanilla extract, sweetener, and a pinch of salt until the mixture is smooth and free from lumps.
Pour batter into the pan: Transfer the smooth batter into the prepared cake pan, spreading evenly and smoothing the top with a spatula.
Bake the cake: Place the pan in the oven and bake for 30 to 35 minutes. The cake is done when the top is set, slightly golden, and the center jiggles gently when the pan is shaken.
Cool the cake: Remove the cake from the oven and let it cool completely to room temperature. This is important for the texture to set properly.
Chill before serving: Refrigerate the cooled cake for at least 2 hours to allow it to firm up and enhance its creamy texture.
Serve: Slice the chilled cake and serve with optional toppings such as fresh fruit, powdered sweetener, or coconut cream for added flavor and presentation.

Notes

Using thick, unsweetened yogurt like Greek yogurt provides the best texture and flavor.
You can customize the sweetness by adjusting the type and amount of sweetener according to your diet preferences.
If you don’t have cornstarch, you can substitute with an equal amount of arrowroot powder or tapioca starch.
The cake is best served chilled to maintain its creamy consistency.
For a dairy-free version, use a thick plant-based yogurt such as coconut or almond yogurt.
Ensure the center is slightly jiggly after baking to avoid overbaking and loss of moisture.

Keywords: Creamy Yogurt Cake, Greek yogurt cake, healthy dessert, low sugar cake, baked yogurt dessert, easy cake recipe