Looking for a foolproof dessert that tastes like you spent hours in the kitchen? This 3 ingredient yogurt cake transforms simple ingredients into a moist, versatile treat that even novice bakers can master. Perfect for last-minute entertaining!

There’s something magical about recipes that require minimal ingredients yet deliver maximum flavor. As someone who’s tested countless desserts in my kitchen (and cleaned up the resulting mess), I can confidently say this 3 ingredient yogurt cake has become my go-to for both planned gatherings and those “I need something sweet right now” moments.

The beauty of this cake lies in its simplicity – just yogurt, eggs, and self-rising flour come together to create a canvas for countless variations. The result? A perfectly moist, tender crumb that doesn’t scream “I only used three ingredients!” to your guests. Whether you’re an experienced baker or someone who thinks “cream the butter” sounds like a dairy farm procedure, this yogurt cake recipe welcomes all skill levels with open arms.

Let me walk you through creating this delightful treat that’s bound to become a staple in your dessert rotation. The hardest part might just be deciding which toppings to try first!

What Makes This 3 Ingredient Yogurt Cake Special

Unlike traditional cakes that demand butter, oil, and precise measurements, this yogurt cake forgives kitchen improvisations and still turns out wonderfully. The yogurt provides moisture, fat, and a subtle tang that elevates the cake beyond its humble ingredient list.

I discovered this recipe during a particularly chaotic holiday season when my pantry was nearly bare, but guests were arriving in hours. What started as a desperate experiment has evolved into my most-requested recipe, proving that sometimes the simplest approaches yield the most impressive results.

The science behind this 3 ingredient yogurt cake is fascinating – the proteins in yogurt create structure while its acidity activates the leavening agents in self-rising flour. The eggs bind everything together while adding richness. It’s kitchen chemistry at its most approachable!

Ingredients You’ll Need

For the basic 3 ingredient yogurt cake recipe, gather:

2 cups (500g) plain Greek yogurt (full-fat works best)
3 large eggs, at room temperature
1½ cups (195g) self-rising flour

That’s it! But don’t let the short ingredient list fool you – this simple foundation creates a remarkably versatile cake.

About the Yogurt

While I specify Greek yogurt in this best yogurt cake recipe, you have options. Greek yogurt produces a richer, denser cake with a slight tanginess that balances sweetness beautifully. Regular plain yogurt works too but might yield a slightly lighter texture.

The fat content matters – full-fat yogurt (around 5%) creates the most tender crumb and carries flavor best. Low-fat versions work in a pinch but may produce a slightly less luxurious result. Avoid non-fat yogurt, which can make the cake dry.

Flavored yogurts can be fun experiments, but be aware they add sugar and sometimes artificial ingredients. If you’re after pure, clean flavor, stick with plain yogurt and add your own flavorings.

Self-Rising Flour: The Magic Ingredient

Self-rising flour is essentially all-purpose flour with baking powder and salt already incorporated – it’s what allows this 3 ingredient yogurt cake recipe to remain so minimal.

Don’t have self-rising flour? Make your own by combining:

1½ cups (195g) all-purpose flour
2¼ teaspoons baking powder
¼ teaspoon salt

Mix thoroughly before proceeding with the recipe.

How to Make 3 Ingredient Yogurt Cake

This yogurt cake comes together in minutes with minimal equipment. Let’s break it down into easy steps:

Preparation

Preheat your oven to 350°F (175°C). This moderate temperature ensures even baking without browning the exterior too quickly.
Prepare an 8-inch (20cm) round cake pan by greasing it thoroughly with butter or cooking spray. For extra insurance against sticking, line the bottom with parchment paper.
Allow eggs to come to room temperature if you haven’t already. Cold eggs don’t incorporate as smoothly, potentially affecting your cake’s texture.

Mixing the Batter

In a large mixing bowl, add your Greek yogurt. Give it a quick stir to smooth out any lumps.
Crack in your three eggs, one at a time, whisking well after each addition. This gradual incorporation helps create a smooth, consistent batter.
Gently fold in the self-rising flour using a spatula. I find a folding motion (down through the middle, then sweep up the sides) works best to maintain airiness while ensuring no dry pockets remain.
Stop mixing as soon as the flour disappears – overmixing can develop gluten, making your yogurt cake tough rather than tender.

The finished batter will be thick and luscious – somewhere between traditional cake batter and a muffin batter in consistency.

Baking to Perfection

Pour the batter into your prepared cake pan, using your spatula to spread it evenly to the edges.
Gently tap the pan on the counter a few times to release any large air bubbles.
Bake in your preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs.
The cake will be golden on top and will have started to pull away from the edges of the pan when it’s done.

Cooling and Serving

Allow your 3 ingredient yogurt cake to cool in the pan for about 15 minutes – this sets the structure and makes removal easier.
Run a butter knife around the edges to loosen, then invert onto a cooling rack.
Let the cake cool completely before slicing for the cleanest cuts, though I won’t judge if you dig in while it’s still warm!

Delicious Variations to Try

The beauty of this yogurt cake is its chameleon-like ability to transform with simple additions. Here are some of my favorite ways to customize:

Sweet Add-ins

Fold these into the batter before baking:

1 cup fresh or frozen berries (blueberries and raspberries work beautifully)
½ cup chocolate chips or chopped chocolate
1 teaspoon vanilla extract plus 1 tablespoon lemon zest for a citrus twist
⅓ cup poppy seeds and the zest of 2 lemons for a lemon-poppy seed version

Flavorful Toppings

After baking, try:

A simple glaze made from 1 cup powdered sugar mixed with 2 tablespoons lemon juice
Whipped cream and fresh berries
A dusting of powdered sugar and cinnamon
Warm honey drizzled over the top
Greek yogurt mixed with honey as a pseudo-frosting

Savory Twists on Yogurt Cake

Yes, this 3 ingredient yogurt cake can go savory! Try:

Adding 1 cup grated Parmesan and 2 tablespoons fresh herbs
Incorporating ½ cup sun-dried tomatoes and ¼ cup chopped olives
Mixing in 1 cup finely chopped spinach and ½ cup feta

These savory versions make exceptional accompaniments to soups or salads!

Troubleshooting Your Yogurt Cake

Even the best yogurt cake recipe can sometimes need a little troubleshooting. Here are solutions to common issues:

Cake Sank in the Middle

This usually indicates underbaking or opening the oven door too early. Ensure your oven is properly preheated and resist peeking until at least 25 minutes have passed.

Cake Is Too Dense

Overmixing is often the culprit here. Remember to fold in the flour gently and stop as soon as it’s incorporated. Also, check that your eggs were at room temperature.

Cake Stuck to the Pan

Next time, be more generous with greasing and consider using both parchment paper and cooking spray. Allowing the cake to cool for 15 minutes in the pan helps it release more easily.

Storage Tips for 3 Ingredient Yogurt Cake

This 3 ingredient yogurt cake keeps remarkably well, making it perfect for advance preparation:

Counter Storage: Store at room temperature in an airtight container for up to 2 days.
Refrigeration: The cake will stay fresh in the refrigerator for up to 5 days. The yogurt in the batter helps maintain moisture.
Freezing: Wrap individual slices or the entire cake (once completely cooled) in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Why This Yogurt Cake Will Become Your Go-To Recipe

After making this 3 ingredient yogurt cake dozens of times, I’ve come to appreciate it not just for its simplicity, but for its remarkable reliability. Here’s why it deserves a permanent spot in your recipe collection:

Foolproof Process: With minimal ingredients and steps, there’s little room for error.
Pantry-Friendly: You likely have these ingredients on hand already.
Versatility: From breakfast to dessert, it fits multiple occasions.
Dietary Flexibility: Easy to adapt for various dietary needs with simple substitutions.
Cost-Effective: No expensive specialty ingredients required.

The best yogurt cake recipe isn’t always the most complex one – sometimes it’s the one that consistently delivers excellence with minimal fuss. This is that recipe.

Frequently Asked Questions About 3 Ingredient Yogurt Cake

Can I use flavored yogurt instead of plain?

Absolutely! Flavored yogurts work well but will add sweetness and sometimes artificial flavors. If using vanilla yogurt, consider reducing any additional sweeteners you might add. Fruit-flavored yogurts can create interesting flavor profiles – strawberry yogurt cake is particularly delightful!

What if I don’t have self-rising flour?

No problem! For each cup of self-rising flour, substitute 1 cup all-purpose flour plus 1½ teaspoons baking powder and ¼ teaspoon salt. Just whisk these together before adding to your batter.

Can I make this cake gluten-free?

Yes! Replace the self-rising flour with a gluten-free self-rising flour blend, or make your own by combining gluten-free all-purpose flour with the appropriate amount of baking powder and salt. The texture may differ slightly, but the cake will still be delicious.

How can I make this cake sweeter?

The basic 3 ingredient yogurt cake recipe is intentionally not very sweet, making it versatile. For a sweeter cake, add ½ to ¾ cup granulated sugar to the batter when mixing the yogurt and eggs. Alternatively, serve with sweet toppings like honey, jam, or a simple glaze.

Can I bake this in a different pan size?

Definitely! This recipe works in:

A standard loaf pan (bake for 40-45 minutes)
Muffin tins (bake for 18-22 minutes)
A 9-inch round pan (bake for 25-30 minutes)
Always adjust baking time and check for doneness with the toothpick test.

Is this cake suitable for breakfast?

With its yogurt base and not-too-sweet profile, this cake makes a wonderful breakfast option! Consider adding blueberries, a sprinkle of granola before baking, or a drizzle of honey when serving to make it breakfast-appropriate.

Now that you have this incredibly simple yet delicious 3 ingredient yogurt cake recipe in your arsenal, I’d love to hear about your baking adventures! Did you try one of the variations? Create your own unique twist? Encounter any surprises along the way?

Drop a comment below sharing your experience or tag me in your yogurt cake photos on social media. The best recipes are those that travel from kitchen to kitchen, gathering stories along the way.

And remember – baking doesn’t need to be complicated to be impressive. Sometimes the most memorable treats come from the simplest recipes, just like this 3 ingredient yogurt cake that continues to delight everyone who tastes it.

Happy baking, friends! Your next favorite dessert is just three ingredients away.

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What Makes This 3 Ingredient Yogurt Cake Special