3 Ingredient Greek Yogurt Cake

Greek yogurt cake recipes always remind me of quiet afternoons in my grandmother’s sunny kitchen where simple ingredients turned into the most comforting desserts thanks to her magic touch and a warm oven. I used to watch in awe as she stirred her little bowls of yogurt with such care and joy and over time I realized how just a few basic ingredients could become something so soft and delightful.

One weekend I wanted something quick yet satisfying and I found myself with only yogurt eggs and a bit of flour so I thought why not try a minimalist cake and it turned out better than I expected rich yet light tangy yet sweet and now it’s one of my go-to recipes when I want a treat without the fuss.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Greek yogurt – This gives the cake its signature tangy flavor and moist texture.
• Eggs – These help bind the ingredients and create a light and airy crumb.
• Self-rising flour – Provides the structure and lift without needing additional leavening.

Tools You’ll Need

• Mixing bowl – To combine all the ingredients evenly.
• Whisk – Helps blend the eggs and yogurt into a smooth mixture.
• Rubber spatula – Useful for folding and scraping down the sides.
• 8-inch round cake pan – The perfect size for a thick and tender cake.
• Oven – For baking the cake until it’s golden and puffed.

Instructions

Step 1:

I preheat my oven to 350°F and lightly grease my cake pan or line it with parchment paper to ensure easy removal.

Step 2:

In a large mixing bowl I whisk the eggs thoroughly until they’re slightly frothy which gives the cake a bit of volume.

Step 3:

Then I stir in the Greek yogurt mixing it with the eggs until everything is creamy and smooth without any lumps.

Step 4:

Next I gently fold in the self-rising flour using a spatula I try not to overmix so the cake stays light and tender.

Step 5:

I pour the batter into the prepared cake pan and smooth the top a bit to even it out.

Step 6:

I bake it for about 35-40 minutes or until the top is golden and a toothpick inserted in the center comes out clean.

Step 7:

Once baked I let the cake cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.

Tips

If you want to dress it up I sometimes add a splash of vanilla extract or a pinch of lemon zest for brightness. You can also dust the top with powdered sugar or serve it with a spoonful of jam or fresh berries. I’ve even tried folding in some mini chocolate chips for a sweeter version!

Ways to Serve

With a dollop of whipped cream and sliced strawberries for a light dessert

Drizzled with honey and chopped pistachios for a Mediterranean touch

Alongside coffee or tea as a simple afternoon treat

Layered with Greek yogurt and fruit for a parfait-style presentation

Frequently Asked Questions

Can I make 3 Ingredient Greek Yogurt Cake gluten-free?

Yes you can swap the self-rising flour with a gluten-free self-rising blend just make sure it contains a leavening agent.

How do I store 3 Ingredient Greek Yogurt Cake?

I keep it covered at room temperature for up to two days or refrigerate it for up to five days.

Can I freeze 3 Ingredient Greek Yogurt Cake?

Absolutely I wrap slices tightly in plastic wrap and freeze them for up to two months. I thaw them at room temperature before serving.

See You in the Kitchen

I hope you give this 3 ingredient Greek yogurt cake a try! It’s one of my simplest favorites and I’d love to hear how yours turns out. Feel free to leave a comment below or share your results with me! And if you loved this recipe don’t forget to pin it to your favorite easy dessert board to keep it handy.

Happy Cooking!

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