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3 Ingredient Creamy Yogurt Cake

3 Ingredient Creamy Yogurt Cake

This easy yogurt cake is a dreamy combo of cheesecake + soufflé—light, tangy, and totally crave-worthy!
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Prep Time 41 minutes
Cook Time 55 minutes
Course Cake flavors
Cuisine Japanese
Servings 6
Calories 210 kcal

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

Serving: 1gCalories: 210kcalCarbohydrates: 30gProtein: 7gFat: 7gSugar: 28g
Keyword 3 ingredient yogurt cake
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