The first time I made this 3 Ingredient Creamy Yogurt Cake, I couldn’t believe something so simple could taste so luxurious. Light yet rich, creamy yet airy—it’s like a cheesecake and a soufflé had a love child. And the best part? It only takes three ingredients and minimal prep. I’ve made this cake for brunches, birthdays, and even last-minute cravings, and it never fails to impress. The texture is pillow-soft, the flavor is subtly tangy and sweet, and the aroma will transform your kitchen into something special. Stick around, because I’ll share my favorite tips, variations, and secrets to making it truly unforgettable.
Why You’ll Love This 3 Ingredient Creamy Yogurt Cake
Let’s face it—desserts can be intimidating. Between complicated steps and a laundry list of ingredients, sometimes you just want something simple that still delivers. This 3 Ingredient Creamy Yogurt Cake is the answer. It’s perfect for beginners, busy bakers, or anyone who wants maximum reward with minimal effort.
I discovered this gem when I had leftover yogurt, a few eggs, and a bit of condensed milk in the pantry. Out of curiosity, I whisked them together and popped it in the oven. What came out was so smooth and delicious, my partner thought I bought it from a fancy patisserie. Since then, I’ve made it a dozen ways—with lemon zest, berry compote, even a chocolate swirl.
Its versatility is just one of the many reasons I love it. You can serve it warm or chilled, plain or dressed up, at breakfast or for dessert. Let’s dive into what you’ll need to get started.
Ingredients for the 3 Ingredient Creamy Yogurt Cake
The Essential Trio
- Plain Full-Fat Greek Yogurt (1 ½ cups / 375g)
Why: This is the creamy foundation. It gives the cake its smooth texture and signature tang.
Substitutions: Use strained regular yogurt or dairy-free alternatives like coconut yogurt.
Quality Tip: Avoid low-fat or flavored yogurts—they add too much moisture and sugar. - Sweetened Condensed Milk (1 can / 14 oz)
Why: Provides sweetness, structure, and helps the cake caramelize slightly on the edges.
Substitutions: For a refined sugar-free option, use sweetened condensed coconut milk or a homemade version with monk fruit.
Pro Tip: Room temperature condensed milk blends more easily. - Eggs (3 large)
Why: They create the lift and set the texture—like a custard but fluffier.
Substitutions: Egg replacers like aquafaba work for a vegetarian version, but the texture will be softer.
Tip: Room temp eggs whip up better and yield a more even bake.
How to Make 3 Ingredient Creamy Yogurt Cake
1. Preheat and Prepare
Set your oven to 325°F (160°C). Lightly grease a 6-inch springform pan or line it with parchment paper. Place it inside a larger baking dish—yes, we’re doing a water bath for the dreamiest texture.
Why the water bath? It ensures gentle, even cooking and prevents cracks, much like a cheesecake.
2. Mix the Batter
In a large bowl, whisk together the yogurt and condensed milk until smooth. Add the eggs one at a time, whisking gently to combine. You want a silky, lump-free batter.
Visual Cue: The batter should flow like thick cream and have a pale yellow tint.
3. Set Up the Water Bath
Pour the batter into the prepared pan. Place the pan into your larger dish and carefully add hot water until it reaches halfway up the sides of the cake pan.
Tip: Use boiling water from a kettle—it speeds things up and helps with an even rise.
4. Bake Low and Slow
Bake for 45–55 minutes, or until the center is just set and a gentle jiggle remains. Turn off the oven and let the cake sit inside with the door slightly ajar for another 10 minutes.
5. Chill or Serve Warm
You can serve it warm for a custardy texture or chill it for a few hours for a firmer, cheesecake-like bite. Either way, it’s heavenly.
Pro Tip: Dust with powdered erythritol or top with berries before serving.
Variations to Try
This base recipe is delicious on its own, but here are a few ways to make it even more fun:
1. Lemon-Lavender Yogurt Cake
Add 1 tsp lemon zest and ½ tsp dried lavender. Floral, bright, and refreshing.
2. Chocolate Marble
Swirl in 2 tbsp unsweetened cocoa powder before baking for a mocha-kissed twist.
3. Berry Swirl
Drop spoonfuls of raspberry or blueberry puree into the batter and swirl with a toothpick.
4. Spiced Autumn Version
Add 1 tsp cinnamon, a pinch of nutmeg, and top with sliced apples before baking.
5. Coconut Cream Dream
Use coconut yogurt and sweetened condensed coconut milk. Sprinkle toasted coconut flakes on top.
6. Matcha Magic
Mix 1 tsp matcha powder into the batter. Earthy and vibrant, perfect with a dollop of whipped cream.
3 Ingredient Creamy Yogurt Cake
Ingredients
- 1½ cups 375g plain full-fat Greek yogurt
- 1 can 14 oz sweetened condensed milk
- 3 large eggs
Optional Add-ins:
- Lemon zest
- Berries or berry compote
- Cocoa powder
- Matcha powder
- Vanilla extract
- Spices cinnamon, nutmeg
Instructions
- Preheat Oven to 325°F (160°C). Grease or line a 6-inch springform pan and place it in a larger dish for a water bath.
- Whisk Yogurt + Condensed Milk in a bowl until smooth.
- Add Eggs One at a Time, whisking gently after each addition until the batter is silky and uniform.
- Pour Batter into prepared pan. Add boiling water to the outer dish until it reaches halfway up the sides.
- Bake for 45–55 minutes until the center jiggles slightly.
- Cool in Oven with the door cracked for 10 minutes.
- Serve Warm or Chilled. Chill for 2+ hours if you prefer a cheesecake texture.
Notes
- Make it dairy-free: Use coconut yogurt + sweetened condensed coconut milk.
- No springform pan? Use a regular 6-inch pan lined with parchment.
- Customize: Add flavorings like citrus zest, spices, or fruit swirls.
- For a clean slice: Chill fully and wipe the knife between cuts.
- Storage: Keeps well in fridge for up to 4 days.
Nutrition
Frequently Asked Questions
Q1: How should I store this cake?
Store it in the refrigerator in an airtight container for up to 5 days. The texture actually improves after a night in the fridge.
Q2: Can I make it ahead of time?
Yes! This cake is a great make-ahead dessert. Bake the day before, chill overnight, and serve cold or at room temperature.
Q3: Is it freezer-friendly?
Totally! Slice and freeze pieces individually. Defrost in the fridge overnight or microwave in 15-second bursts.
Q4: Can I make it dairy-free?
Yes. Use coconut yogurt and sweetened condensed coconut milk. The result is slightly denser but still creamy.
Q5: My cake cracked—what happened?
Usually, that means the oven was too hot or it baked too long. The water bath helps prevent this, so don’t skip it!
Q6: Is this gluten-free?
Absolutely! This cake is naturally gluten-free since there’s no flour involved.
A Sweet Conclusion
The first time I brought this 3 Ingredient Creamy Yogurt Cake to my neighbor’s potluck, she actually thought I spent hours in the kitchen. When I told her it only had three ingredients, her jaw dropped. That’s the beauty of this recipe—it’s the perfect blend of simplicity and elegance.
Food doesn’t always have to be complicated to be meaningful. Whether you’re celebrating something special or just want a slice of comfort on a quiet evening, this cake delivers every time. It’s become part of our weekly rhythm, and each time, it feels like a little celebration.
So go ahead—make it yours. Add a twist, share it with someone, or enjoy it all by yourself. After all, the best recipes aren’t just delicious—they’re made with love.