This 3-Ingredient Yogurt Cake is an easy cake with a dense custardy texture that kids love.
It’s a no sugar added cake perfect for small kids under 2 years old because it’s soft and easy to eat.
What’s Yogurt Cake?
A yogurt cake is a toddler-friendly cake with no sugar added. It has a gummy custardy texture, soft and easy to eat by small ones.
How To Make A 3-Ingredients Yogurt Cake
Making this baby-friendly cake is easy as pie. All you need are 3 ingredients and a few minutes.
- All-purpose flour – I didn’t try the recipe with gluten-free flour, but I assume that it should work with a 1:1 all-purpose gluten-free flour blend.
- Yogurt of choice – I recommend using sweetened vanilla yogurt, or the cake will be very bland in flavor. However, if you want to make a sugar-free yogurt cake, you can use plain Greek yogurt.
- Eggs – this recipe won’t work with egg replacer.
Separate the egg yolks from the whites and combine the egg yolk with the yogurt of your choice in a large mixing bowl.
Sift the all-purpose flour and gradually add it to the wet ingredients while gently whisking.
This should form a smooth and thick cake batter.
Whisk the egg whites in another bowl with an electric beater until a stiff peak forms.
You can check if your beaten egg whites are ready by flipping the bowl above your head. If it remains in the bowl, it’s ready. If it falls, it wasn’t.
You can add a pinch of cream of tart or salt to the mixture to achieve the stiff peak quickly and firm up the egg whites.
Fold the egg whites gently into the cake batter using a silicone spatula. Don’t pour and stir too fast!
Once you can’t spot any white lumps, the 3-Ingredient yogurt cake batter is ready.
Bake it at 350°F (180°C) for 40 to 45 minutes. The best way to know it’s ready is by inserting a skewer in the middle.
If there are almost no crumbs on it, the cake is ready to be transferred onto a wire rack for cooling.
Choosing The Pan
There are two options for this recipe. Choose the pan based on the texture you want to achieve and the age of your kid.
- 8-inch or 9-inch Round Pan – the wider, the faster it bakes and the flatter the cake will be. This is the most classic way to bake yogurt cake and creates a soft custard-like cake. I recommend using a springform pan to make it easier to release.
- 9-inch x 5-inch Loaf Pan – it creates a dense, packed, a bit gummy loaf but grown-up kids love to slice this cake and add jam on the top.
You can easily customize this 3-Ingredient Yogurt Cake recipe to change its taste.
Add the following to the batter before incorporating the egg whites.
- Vanilla Extract – about 1 teaspoon
- Sugar – up to 1/2 cup
- Baking Powder – up to 1 teaspoon
To supercharge the flavors of your yogurt cake, you can serve it with:
- Dust of icing sugar
- Glaze it with a coconut glazing
- Peanut Butter
- Fresh berries
- Ice cream
But of course, it’s also delicious as a plain yogurt cake!
The 3-Ingredient Yogurt Cake is a fairly large dessert with 12 servings.
You can store the leftover slices in the fridge for up to 3 days in an airtight container to prevent them from drying.
It’s also possible to freeze the slices in individual zip lock bags. Thaw them by leaving them overnight in the fridge.
Frequently Asked Questions
Below I listed the most questions on this recipe.
Yes, you can stir in 1/2 cup of white sugar with the egg yolk and yogurt. The base recipe makes a fairly low sugar cake, this would add sweetness.
Yogurt keeps the batter moist and brings a nice and fresh taste to the cake.
Yogurt typically replaces the main liquid ingredient. It might be milk, creme fraiche, or sour cream in a cake batter.
Absolutely! The cake is made with yogurt and eggs, two ingredients that can turn bad when left at room temperature.
3-Ingredient Yogurt Cake
- 4 large Eggs separated
- 14 oz Sweetened Vanilla Yogurt
- 1 ½ cup Flour sifted
- Preheat oven to 350°F (180°C). Line a pan with slightly oiled parchment paper. I recommend an 8-inch or 9-inch round pan for a thin cake with a custard soft texture or use a 9-inch x 5-inch loaf pan to serve slices but note that the texture will be denser and a bit gummy – but that's how my kids love it! Set the pan aside.
- In a bowl, add egg yolk and yogurt. Whisk to bring ingredients together.
- Sift the flour into the bowl and stir to combine and form a smooth thick cake batter. Set aside.
- In another large mixing bowl, add the egg white and whisk with an electric beater until a stiff peak forms.
- Gently fold the egg whites into the cake batter until no more egg white can be seen. The batter should be light and fluffy with no lumps.
- Pour into the prepared pan.
- Bake for 40-55 minutes at 350°F (180°C) or until a pick inserted in the middle of the cake comes out with just a few crumbs on it.
- Cool the cake down on a wire rack. The cake will sink down in the middle, and that's normal.
- Serve with dusted icing sugar on top or with jam on slices.
- Store in the fridge up to 3 days in an airtight container or freeze for later and thaw at room temperature.