Airy 3-Ingredient Fluffy Yogurt Cake Recipe: Sweet Magic

Yogurt cake promises a delightful culinary adventure with minimal ingredients and maximum satisfaction.

Bakers seeking simplicity will adore this revampative dessert that elevates everyday pantry staples into something magical.

Soft, cloud-like textures emerge from an uncomplicated mixing process that defies traditional baking complexity.

Remarkable results stem from just three core components blended with strategic precision.

Home cooks can revamp ordinary ingredients into an extraordinary treat without complicated techniques or extensive equipment.

Light and airy, this cake represents pure baking elegance through streamlined preparation.

Minimal effort yields maximum deliciousness, making this recipe a game-changer for novice and experienced bakers alike.

3 Ingredient Fluffy Yogurt Cake That’s Light and Simple

• Quick and Simple Preparation: This yogurt cake requires only three ingredients, making it incredibly easy to whip up even for novice bakers with minimal kitchen skills and time commitment.
• Incredibly Light and Airy Texture: The meticulous method of separating eggs and whipping whites creates an amazingly fluffy, cloud-like cake that melts in your mouth with a delicate, soft structure.
• Versatile Serving Options: Perfect for multiple occasions like casual afternoon tea, elegant dessert gatherings, or simple family treats, this cake can be enjoyed cold or at room temperature with minimal fuss and maximum taste appeal.
• Foolproof Baking Technique: The water bath method and slow cooling process guarantee a consistent, stable cake that won't collapse, ensuring success for bakers of all experience levels with a professional-quality result.

What You Need for 3 Ingredient Fluffy Yogurt Cake

Main Ingredients:

Eggs: Fresh eggs with rich, creamy yolks that provide structure and richness to the cake’s delicate texture.

• Egg Whites: Key to creating the cake's signature fluffy and light texture through proper beating and folding.
• Egg Yolks: Provides richness, color, and helps bind the cake ingredients together.

• Yogurt: Adds moisture, tanginess, and helps create a soft, tender crumb with smooth consistency.
• Sweetened Condensed Milk: Brings natural sweetness and contributes to the cake's rich, creamy flavor profile.

• Cooking Oil Spray: Ensures easy cake removal and prevents sticking to the pan.
• Parchment Paper: Helps with cake removal and creates smooth cake edges.
• Powdered Sugar (Optional): Provides a delicate, decorative finish and light sweetness on top of the cake.

How to Make 3 Ingredient Fluffy Yogurt Cake with Ease

Step 1: Prepare Baking Setup

Warm oven to 350°F (177°C). Coat 7-inch round cake pan with cooking spray. Line pan bottom and sides with parchment paper, creating handles for easy cake removal.

Step 2: Separate Egg Components

Carefully divide egg yolks from egg whites. Store egg whites in refrigerator until needed.

Step 3: Create Smooth Base Mixture

• Egg yolks
• Yogurt
• Sweetened condensed milk

Whisk until mixture becomes silky and completely combined.

Step 4: Whip Egg Whites

Extract egg whites from refrigerator. Use stand or hand mixer at maximum speed to transform whites into stiff, glossy peaks.

Step 5: Carefully Fold Ingredients

• Add first third of whites, folding softly
• Gradually mix remaining whites in two portions
• Ensure complete bottom-to-top integration

Step 6: Set Up Water Bath

Place cake pan inside larger baking dish. Pour cold water into outer pan until water reaches half-inch depth.

Step 7: Bake With Precision

Slide pan into preheated oven. Bake 40 minutes at 350°F (177°C). Reduce temperature to 325°F (163°C) and continue baking 10 additional minutes until cake rises and surface turns deep golden brown.

Step 8: Slow Cooling Process

Keep cake in closed oven for one hour after baking. This technique prevents sudden structural collapse and ensures even cooking.

Step 9: Final Cooling

Remove cake using parchment paper handles. Allow cake to reach room temperature. Refrigerate uncovered for several hours or overnight.

Step 10: Serve And Enjoy

Optional: Dust top with powdered sugar. Serve chilled or at room temperature for maximum enjoyment.

Tips for a Fluffy Yogurt Cake That Doesn’t Fall Flat

• Master Egg White Technique: Ensure your egg whites are at room temperature for maximum volume and easier beating.
• Fold with Finesse: Use a gentle, sweeping motion when incorporating egg whites to maintain the cake's delicate, airy texture.
• Water Bath Wisdom: Always use cold water in the water bath to create even, gentle heat distribution during baking.
• Cooling Patience: Never rush the cooling process; letting the cake rest in the turned-off oven prevents sudden structural collapse.
• Storage Secret: Refrigerate uncovered to maintain the cake's light texture and prevent moisture buildup on the surface.

Storage Tips for 3 Ingredient Fluffy Yogurt Cake

• Refrigerate: Store cake in an airtight container for up to 3-4 days in the refrigerator. Wrap tightly with plastic wrap to prevent drying out.
• Freeze: Slice cake into individual portions, wrap each piece in plastic wrap, then place in freezer-safe bag. Frozen cake will maintain quality for 2-3 weeks.
• Reheat: Thaw refrigerated or frozen cake in the refrigerator overnight. Bring to room temperature before serving for best texture and flavor. Avoid microwaving to prevent rubbery consistency.

What to Serve with Your Yogurt Cake

• Pair with Fruity Berries: Serve slices of the fluffy yogurt cake alongside fresh strawberries, raspberries, or blueberries to add a bright, tangy contrast to the cake's creamy texture.
• Match with Sweet Moscato: Pour a chilled glass of Moscato d'Asti, a light and sweet white wine with subtle fruit notes that complement the cake's delicate flavor profile.
• Combine with Lavender Tea: Brew a delicate lavender-infused tea that brings a subtle floral essence, creating a soothing and elegant accompaniment to the soft, airy cake.
• Enhance with Vanilla Cream: Top the cake with a dollop of lightly whipped vanilla cream to amplify its smooth and delicate characteristics, adding an extra layer of richness.

Easy Flavor Add-Ins for Your Fluffy Yogurt Cake

• Citrus Zest Remix: Add lemon or orange zest to the egg yolk mixture for a bright, tangy flavor profile that elevates the cake's simple sweetness.
• Chocolate Swirl Version: Gently fold in cocoa powder or melted dark chocolate into the batter for a rich, decadent chocolate undertone without compromising the cake's fluffy texture.
• Berry Bliss Adaptation: Fold in finely chopped fresh berries or a thin layer of berry compote between the batter layers to introduce a fruity burst of flavor and vibrant color.
• Coconut Dream Spin: Mix shredded coconut into the batter and sprinkle toasted coconut flakes on top for a tropical-inspired texture and nutty essence that complements the yogurt's creamy base.

3 Ingredient Fluffy Yogurt Cake Recipe

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4.8 from 13 reviews

• Total Time: 1 hour 5 minutes
• Yield: 8 1x

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Description

Creamy Greek yogurt becomes magic in this effortless three-ingredient cake, blending simplicity with pure deliciousness. Minimal effort rewards you with a cloud-like dessert that melts perfectly on your palate, promising pure comfort in each delightful slice.

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Ingredients

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Main Ingredients:

• 4 large eggs, separated (straight from the fridge)
• 1 cup (227 g / 8 ounces) whole milk plain Greek strained yogurt
• ¾ cup (177 milliliters / 238 grams) full-fat sweetened condensed milk

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Instructions

1. Meticulously prepare a 7-inch round cake pan by coating with cooking spray and lining with parchment paper, ensuring extended edges for effortless cake extraction.
2. Carefully separate egg whites from yolks, storing whites in refrigerator for subsequent whipping.
3. Combine egg yolks, yogurt, and sweetened condensed milk in a spacious mixing bowl, whisking until achieving a silky, uniform consistency.
4. Extract chilled egg whites and vigorously beat using a stand or hand mixer until forming stiff, glossy peaks that maintain structural integrity.
5. Implement a delicate folding technique, incorporating egg whites into yolk mixture in three progressive stages, ensuring thorough yet gentle blending to preserve airy texture.
6. Transfer the gossamer-like batter into the prepared cake pan with smooth, controlled movements.
7. Create a water bath by nestling the cake pan within a larger baking vessel, filling surrounding space with cold water approximately halfway up the pan’s exterior.
8. Initiate baking at 350°F for 40 minutes, then reduce temperature to 325°F and continue cooking for additional 10 minutes until achieving a rich, golden-brown surface.
9. Without opening oven door, turn off heat and allow cake to rest inside for precisely 60 minutes, facilitating gradual cooling and preventing structural collapse.
10. Gently extract cake using parchment paper handles, allowing complete cooling at room temperature before refrigerating uncovered for minimum several hours.
11. Optional: Dust cake surface with delicate layer of powdered sugar before serving chilled or at ambient temperature.

Notes

• Precision matters when separating eggs, ensuring no yolk contaminates the whites for perfect cake texture.
• Beating egg whites to stiff peaks is crucial for creating the signature fluffy, light consistency of this cake.
• Water bath technique helps distribute heat evenly and prevents cracking, resulting in a smooth, delicate cake surface.
• Gradual folding of egg whites prevents deflating the air bubbles, maintaining the cake’s airy and soft structure.
• Cooling process is critical – leaving the cake in the turned-off oven prevents sudden temperature changes that could cause collapse.
• Refrigeration enhances the cake’s texture, making it denser and more flavorful when served chilled.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 8
• Calories: 280
• Sugar: 24 g
• Sodium: 95 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 0 g
• Protein: 9 g
• Cholesterol: 180 mg