Details

• There are eight slices in a serving.
• Time to prepare: 5 minutes
• Time to cook: 23 minutes
• 28 minutes in total
• Dessert is the course.
• Food: American

Introduction

This yogurt cake is so smooth and creamy. It’s a simple dessert or snack that only needs three things.

Things you need

• 400 g (1 2/3 cups) of nonfat vanilla Greek yogurt
• 4 large eggs
• 4 tablespoons (32 grams) of cornstarch

Greek Yogurt, Eggs, and Cornstarch

Use a sweetened nonfat Greek yogurt for this recipe. I suggest using a sweetened Greek yogurt that has a normal amount of added sugar in it because the cake doesn’t have any other sugar besides the sugar from the yogurt. I used Greek yogurt with vanilla flavor, but other flavors should work too. I made this cake with regular yogurt, but the texture is firmer and less creamy and soft.

Eggs: The eggs give this cake its shape.

This recipe calls for a small amount of cornstarch. You won’t taste it, but it helps the cake soak up the extra yogurt without changing its texture.

The sweetness and texture of yogurt cake

This cake has very little sugar in it, so it won’t taste very sweet. But it’s easy to change to fit your own tastes. You can pour honey or another sweetener of your choice over the top of your cake. You can also put sugar in the batter for the cake. The recipe card’s notes section goes into more detail about this.

The texture of this yogurt cake is very creamy, like that of a cheesecake. The outside of the cake is a little chewy.

How to Make Yogurt Cake That Is Creamy

You whisk the yogurt and eggs together until the eggs are fully mixed in. After that, the cornstarch is whisked in until there are no lumps. After that, pour the batter into the baking pan you made and get ready to bake it or cook it in the air fryer.

Making Yogurt Cake

You can bake this cake in the oven or in an air fryer.

It takes less time (about 20 minutes) to cook in the air fryer, and the top of the cake looks nice and caramelized. The cake doesn’t fall as much when it’s done cooking, and it’s not too wet. This is how I like to make this cake the most.

You can bake this cake, but it will take longer (about 70 minutes) and it will deflate more when it’s done, so the outside may look a little wrinkled. The cake has the same texture as the air fryer version, but it is a little moister.

How to do it

1. Spray the inside of a 6-inch round cake pan with cooking spray. Then, line the inside with a single large sheet of parchment paper that covers the whole inside of the pan and comes up slightly above the pan. Press and fold the parchment paper as needed to make it stick to the inside of the pan. The parchment paper doesn’t have to be perfectly smooth and straight around the edges. The cake edges won’t be perfectly round because it’s supposed to look rustic.
2. Put yogurt and eggs in a big bowl. Whisk the eggs together until they are well mixed. Now is the time to mix in the sugar if you’re going to. Add the cornstarch and mix with a whisk until the batter is smooth. Put the batter in the baking pan that has been prepared.
3. To cook in the air fryer, set it to 320°F (160°C) and bake for 20 to 23 minutes. The batter shouldn’t be runny or jiggly, and the cake should have a caramelized look on the surface. The cake should lose some air when it comes out, but not too much. Set the oven to 350°F (177°C) to cook. Bake for 70 to 75 minutes, or until the cake has risen, the batter is no longer jiggly, and the top is caramelized. When you take the cake out of the oven, it will start to lose air and may get wrinkled.
4. Let the cake cool for about 30 minutes at room temperature, then put it in the fridge for at least two hours before serving. I usually make mine the night before and put the cake in the fridge to cool overnight. Putting the cake in the fridge will help the flavors come out. Take the cake out of the fridge 15 to 30 minutes before you want to serve it so it can warm up to room temperature. When serving, you can drizzle honey or another sweetener on top if you want.

Notes

• This cake doesn’t taste very sweet at all. Add about 1/4 cup of granular sugar to the batter if you want a sweeter cake. If you’re using plain nonfat Greek yogurt with no sugar added, add 1/2 cup. You can also add honey on top before serving.
• A 6-inch round springform pan or a 6-inch one-piece round cake pan will work.
• This is the 6-inch round cake pan I use. This link to the product is an affiliate link. This means that I get paid a commission on purchases that meet the requirements.
• For more information on the differences between the air fryer and the oven, see the post.

Nutrition

1 slice has 68 calories, 6 grams of carbs, 5 grams of protein, 2 grams of fat, 1 gram of saturated fat, 44 milligrams of sodium, 0.1 grams of fiber, 2 grams of sugar, and 6 grams of net carbs.