If ever there were a dessert that captured both simplicity and pure magic, it’s the 3 Ingredient Fluffy Yogurt Cake. Imagine a cake so tender and cloud-like, it practically melts on your tongue—with just yogurt, eggs, and sweetened condensed milk working their wonders. What emerges from the oven is a golden-topped treat that’s as impressive to behold as it is effortless to make, destined to become your go-to for last-minute gatherings, cozy brunches, or weeknight sweet cravings. Trust me, this one’s a game-changer!

3 Ingredient Fluffy Yogurt Cake Recipe - Recipe Image

Ingredients You’ll Need

What makes the 3 Ingredient Fluffy Yogurt Cake so stunningly approachable is that you probably have everything on hand already. Each ingredient plays a starring role, bringing creaminess, structure, and that irresistible bounce to every slice. Here’s what you’ll need:

Eggs (4 large, separated, straight from fridge): The egg whites give you that signature fluffiness, while the yolks add richness and create the cake’s tender crumb.
Whole milk plain Greek strained yogurt (1 cup / 227g): This is the source of all things creamy! Make sure it’s strained (extra thick), and remove any liquid for the dreamiest texture.
Full fat sweetened condensed milk (3/4 cup / 177ml / 238g): The condensed milk sweetens naturally and keeps everything moist—no extra sugar needed, just rich, milky goodness.

How to Make 3 Ingredient Fluffy Yogurt Cake

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350°F (177°C). Grab a 7-inch round cake pan and spritz it well with cooking oil spray. Carefully line the bottom and sides with parchment, making sure to leave some “handles” so you can lift your delicate cake out easily later. A few extra minutes here make all the difference—parchment keeps things smooth and mess-free!

Step 2: Separate the Eggs

Crack your eggs, dropping the yolks into a large mixing bowl and the whites into another bowl. Pop the whites into the fridge (cold whites whip up beautifully, helping your cake achieve maximum fluff).

Step 3: Mix the Batter

Combine your egg yolks, yogurt, and sweetened condensed milk. Pause and double-check there’s no watery yogurt sneaking in—a thicker batter means a lighter cake. Whisk everything together until it’s completely smooth and glossy; this should look almost like a rich custard base.

Step 4: Whip the Egg Whites

Retrieve your cold egg whites and beat them on the highest mixer setting until stiff peaks form. Whether you use a stand mixer or a trusty hand mixer, you want those whites billowy and able to hold their shape with just a hint of sheen.

Step 5: Fold Together

Gently fold one-third of your whipped egg whites into the yolk-yogurt mixture, using a spatula. Be gentle—don’t stir! Lifting and folding keeps the air in your batter, which means ultimate fluff. Repeat two more times, ensuring every swoop blends well (don’t forget to scrape the bottom of the bowl).

Step 6: Water Bath and Bake

Pour your airy batter into the prepared pan. Nestle it in a larger, deeper baking dish and add cold tap water to the outer pan so it comes up a half inch. A water bath keeps your cake’s texture delicate and uniform, preventing harsh bottom heat. Slide this setup into the oven and bake for 40 minutes. Then lower the oven temperature to 325°F (163°C) and bake for 10 more minutes until the top is tantalizingly dark and puffy.

Step 7: Rest and Cool Properly

Here’s the crucial step: turn off the oven and resist all temptation to open the door! Let the cake sit inside for an hour. This gradual cooling helps preserve that coveted fluff, keeping the cake from collapsing. After an hour, use your parchment handles to gently lift out the cake, cool to room temperature, then refrigerate for several hours or overnight uncovered—it actually gets better with a longer chill!

Step 8: Finishing Touches

Ready to serve? Take the 3 Ingredient Fluffy Yogurt Cake from the fridge, and, if you like, dust it with a little powdered sugar for a snowy, elegant finish. Slice and enjoy the cool, creamy cotton-soft texture, or let it warm up a bit to room temp for even more tenderness.

How to Serve 3 Ingredient Fluffy Yogurt Cake

Garnishes

Dress up your 3 Ingredient Fluffy Yogurt Cake with a gentle snowfall of powdered sugar, a scatter of fresh berries, or a drizzle of honey. For a dramatic look, try candied citrus peel or edible flowers. The light, milky flavor works beautifully with just about anything you adore on a cheesecake or sponge cake.

Side Dishes

Because this cake is so airy and subtle, it’s wonderful next to a bowl of juicy stone fruit or a refreshing fruit salad. Want to go all out? Pair with a spoonful of lightly whipped cream, or a scoop of vanilla bean ice cream. It’s also delicious with coffee or a bright herbal tea for a brunch-worthy treat.

Creative Ways to Present

Turn your 3 Ingredient Fluffy Yogurt Cake into mini rounds using ramekins for individual servings, or cube it for an elegant trifle layered with berries and cream. For a celebration, decorate with a ribbon of lemon curd or serve each slice with a single mint leaf and a tiny edible flower. Presentation is effortless—its delicate look is naturally captivating!

Make Ahead and Storage

Storing Leftovers

Leftover 3 Ingredient Fluffy Yogurt Cake should be covered and kept in the refrigerator. The cake actually benefits from a day or two in the fridge, as the texture becomes even silkier. Just make sure to keep it loosely covered to avoid trapping too much moisture, which could affect the texture.

Freezing

Yes, you can freeze this cake! Slice it and wrap each piece tightly in plastic wrap, then place in a freezer-safe container. Thaw slices in the refrigerator overnight or on the counter for 30 minutes before serving. This method helps keep the fluffy crumb intact, so you always have a treat on hand!

Reheating

While the 3 Ingredient Fluffy Yogurt Cake is lovely served cold or at room temperature, you can gently warm slices in the microwave for 10-15 seconds if you prefer a softer, creamier bite. Just be careful not to overheat, or you’ll risk losing that prized fluffiness.

FAQs

Can I use a different type of yogurt?

Full-fat Greek yogurt is best for this recipe, as it’s thick and strained. If you use regular yogurt, the batter might be too runny—so drain it in cheesecloth first, or the cake could turn out dense instead of airy.

Is it possible to make the 3 Ingredient Fluffy Yogurt Cake without sweetened condensed milk?

Condensed milk not only sweetens but also provides structure and creaminess. Substituting it is tricky—evaporated milk plus sugar won’t quite mimic the original’s richness. For best results, stick with classic condensed milk.

What can I do if I don’t have a 7-inch cake pan?

No worries! You can use a slightly larger or smaller round pan, but baking times may vary. Just keep an eye on the cake—the top should be deep golden and the center just set before cooling in the oven.

Can I add flavors or extracts to the 3 Ingredient Fluffy Yogurt Cake?

Absolutely! A teaspoon of vanilla, lemon zest, or almond extract can elevate the cake’s flavor without altering the light texture. Add any extras with the egg yolk, yogurt, and condensed milk before folding in the whites.

Why did my cake collapse after baking?

Some shrinking is normal, but a complete collapse is often due to opening the oven door too soon or not folding the batter gently enough. For the fluffiest results, be patient during cooling and always fold gently.

Final Thoughts

Give the 3 Ingredient Fluffy Yogurt Cake a try—it’s the kind of recipe you’ll want to share with everyone you know. Incredibly light, endlessly versatile, and almost impossibly easy, it’s proof that you don’t need a long ingredient list to make something truly memorable. I hope it brings as much joy to your table as it does to mine!

3 Ingredient Fluffy Yogurt Cake Recipe

★★★★★

5.3 from 14 reviews

Author: lina
Total Time: 1 hour 5 minutes
Yield: 1 cake (about 8–10 servings) 1x
Diet: Vegetarian

Print Recipe

Description

This 3 Ingredient Fluffy Yogurt Cake is a delightful and easy dessert to make. With just eggs, yogurt, and sweetened condensed milk, you can create a light and airy cake that is perfect for any occasion.

Ingredients

Scale

Egg Yolks Mixture:

4 large eggs, separated (straight from fridge)
1 cup (227 g) whole milk plain greek strained yogurt
3/4 cup (177ml/238g) full fat sweetened condensed milk

Egg Whites Mixture:

4 large eggs whites, separated (straight from fridge)

Instructions

Preheat Oven: Preheat oven to 350°F (177°C). Prepare a 7-inch round cake pan with parchment paper.
Prepare Batter: Mix egg yolks, yogurt, and condensed milk. Beat egg whites separately until stiff peaks form.
Combine Mixtures: Gently fold the egg whites into the egg yolk mixture in three parts.
Bake: Pour the batter into the prepared pan and bake in a water bath for 40 minutes at 350°F, then reduce temperature to 325°F and bake for an additional 10 minutes.
Cool: Allow the cake to cool in the oven for an hour, then transfer to the fridge to set overnight.
Serve: Dust with powdered sugar before serving.

Notes

Properly lining the cake pan helps in easy removal of the cake.
Leaving the cake in the oven after baking prevents it from collapsing too quickly.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: Global

Nutrition

Serving Size: 1 slice (assuming 10 slices per cake)
Calories: Approximately 220 kcal
Sugar: Approximately 20g
Sodium: Approximately 100mg
Fat: Approximately 9g
Saturated Fat: Approximately 5g
Unsaturated Fat: Approximately 4g
Trans Fat: 0g
Carbohydrates: Approximately 28g
Fiber: 0g
Protein: Approximately 9g
Cholesterol: Approximately 120mg

Keywords: Yogurt Cake, 3 Ingredient Cake, Easy Dessert Recipe