This simple yogurt cake is soft, creamy, and lightly sweet with a delicate texture that sits somewhere between a sponge cake and a cheesecake. Despite using only three basic ingredients, it bakes into an elegant dessert that works well for breakfast, tea time, or a light after-dinner treat.
Ingredients
- 1 cup plain yogurt (Greek yogurt works best for a thicker texture)
- 4 large eggs
- 1 can sweetened condensed milk (about 14 oz / 397 g)
Optional Flavor Additions
These are not necessary, but they can enhance the cake:
- 1 teaspoon vanilla extract
- Zest of 1 lemon or orange
- A pinch of salt
- Powdered sugar for dusting
Equipment Needed
- 8-inch round cake pan or springform pan
- Mixing bowls
- Whisk or hand mixer
- Fine sieve (optional for smoother batter)
- Parchment paper
- Baking tray for water bath
Step-by-Step Instructions
Step 1: Prepare the Oven
Preheat your oven to 320°F (160°C).
Line the bottom and sides of your cake pan with parchment paper. Leave some extra paper hanging over the edges because the cake will rise while baking.
If using a springform pan, wrap the outside with aluminum foil to prevent water from leaking in during the water bath.
Step 2: Prepare the Batter
In a large mixing bowl, crack the eggs and whisk them until smooth and slightly frothy.
Add the yogurt and whisk until fully combined and creamy.
Pour in the sweetened condensed milk and continue whisking until the batter becomes silky and lump-free.
For an extra smooth texture, strain the mixture through a fine sieve into another bowl.
If using vanilla or citrus zest, mix it in now.
Step 3: Pour Into the Pan
Pour the batter into the prepared cake pan.
Gently tap the pan on the counter a few times to remove air bubbles.
Step 4: Create a Water Bath
Place the cake pan inside a larger baking tray.
Carefully pour hot water into the tray until it reaches halfway up the sides of the cake pan.
The water bath helps the cake bake gently and evenly, creating a creamy texture without cracks.
Step 5: Bake the Cake
Place the tray in the center of the oven.
Bake for 50–65 minutes or until:
- The top is lightly golden
- The center is mostly set but still slightly jiggly
- A toothpick inserted near the edge comes out clean
Do not overbake, or the cake may lose its creamy texture.
Step 6: Cool Slowly
Turn off the oven and slightly open the oven door.
Leave the cake inside for about 15 minutes to cool gradually. This helps prevent sinking.
Remove the cake from the oven and water bath.
Let it cool completely at room temperature.
Step 7: Chill Before Serving
For the best flavor and texture, refrigerate the cake for at least 2–4 hours before slicing.
The cake becomes creamier and firmer once chilled.
Serving Suggestions
Serve the yogurt cake:
- Plain and chilled
- Dusted with powdered sugar
- With fresh berries
- With honey or fruit sauce
- Alongside tea or coffee
Texture and Flavor
This cake is:
- Light and airy
- Creamy in the center
- Mildly sweet
- Slightly tangy from the yogurt
Greek yogurt creates a richer texture, while regular plain yogurt makes the cake softer and lighter.
Storage Tips
- Store covered in the refrigerator for up to 4 days.
- Serve cold or slightly chilled.
- Do not freeze, as the texture may become watery after thawing.
Common Mistakes to Avoid
Overmixing the Batter
Too much mixing adds excess air and can cause the cake to collapse.
Skipping the Water Bath
Without the water bath, the cake may crack or bake unevenly.
Overbaking
The center should still wobble slightly when removed from the oven.
Using Flavored Yogurt
Plain yogurt works best because flavored varieties can alter the texture and sweetness.
Variations
Lemon Yogurt Cake
Add lemon zest and a teaspoon of lemon juice.
Vanilla Yogurt Cake
Mix in vanilla extract for a warmer flavor.
Caramel Yogurt Cake
Drizzle caramel sauce over the chilled cake before serving.
Berry Yogurt Cake
Top with strawberries, blueberries, or raspberries after chilling.
Nutritional Estimate (Per Slice)
Approximate values based on 8 slices:
- Calories: 210
- Protein: 7 g
- Fat: 7 g
- Carbohydrates: 28 g
- Sugar: 24 g
