Hey friends! Today I’m sharing the easiest, fluffiest, and yummiest yoghurt cake recipe you’ll ever try. It’s like a light cheesecake but healthier and made with just 4 simple ingredients. No fancy mixers, no fuss. Just one bowl, a spoon, and a whole lot of deliciousness. I love making this cake when I want something sweet but still full of protein. Trust me, it’s a keeper!
Method
Mix It All Together
To start, grab a mixing bowl and add all four ingredients: thick Greek yoghurt, honey, cornflour, and the two eggs. Use a spoon or a whisk to stir everything together until you have a smooth, creamy batter. You don’t need to use a mixer or beat it too hard just mix until everything looks even and there are no lumps. This part is super easy and only takes a couple of minutes. It’s important not to overmix because we want the cake to stay soft and fluffy.
Get the Pan Ready
Next, take a round baking tin about 15cm (or 6 inches) wide. Cut a piece of baking paper to line the bottom, which will help you lift the cake out later without it sticking. Pour your batter into the tin, and then gently tap or shake the tin on the counter. This helps the batter spread out smoothly so the cake bakes evenly. Once it looks even, cover the top of the tin with a piece of aluminum foil. This will protect the top of the cake while it starts baking so it doesn’t brown too fast.
Bake It Up
Place your tin into a preheated oven set to 180°C (or 350°F). Set a timer for 50 minutes, but remember to take off the foil after the first 20 minutes. This gives the cake time to cook through slowly and keeps the top from getting too dark too soon. Removing the foil later allows the top to turn a lovely golden color while finishing the bake. The cake should rise slightly and feel just set in the center when it’s done.
Cool Down Time
After baking, take the cake out of the oven and let it rest in the tin for 20 minutes. This step is important because the cake is very soft and delicate when it’s hot. Cooling it in the tin helps it firm up a bit before you move it. Once the 20 minutes are up, gently lift the cake out by holding the edges of the baking paper and place it on a plate. Don’t peel off the paper just yet keeping it on will help the cake hold its shape while it continues to cool.
Let It Set in the Fridge
Now, place the cake in the fridge and let it chill for about 2 hours. This step is key because the cool temperature helps the cake settle and firm up, making it easier to cut and eat. After it’s chilled, you can remove the baking paper. The cake will now be much easier to handle and have that creamy, smooth texture just like a light cheesecake!
Top It (Optional but Delicious!)
If you want to add a little extra flavor and fun, here’s an easy topping idea: chop some fresh strawberries and put them in a bowl with a spoonful of honey and a squeeze of lemon juice. Let that sit while the cake cools in the fridge. The fruit gets juicy and sweet, and those flavors soak into the top of the cake when you serve it. You can spoon this mixture right on top before serving. It’s so tasty the next day when all the fruit juice soaks in almost like strawberry syrup!
Necessary Tools
Let’s make sure we have everything ready:
- 1 mixing bowl
- A spoon or whisk
- Measuring spoons and a kitchen scale (or eyeball it, if you’re brave!)
- 15cm (6-inch) round baking tin
- Baking paper
- Aluminum foil
- Oven
Yoghurt Cake Recipe (Only 4 Ingredients!)
Cuisine: FrenchDifficulty: Easy8
servings10
minutes50
minutes1
hourIngredients
300g thick Greek yoghurt (I use 5% @fage_uk – it’s creamy and perfect!)
50ml honey
20g cornflour (about 2 tablespoons)
2 eggs
Directions
- Mix It All Together
In one bowl, add the Greek yoghurt, honey, cornflour, and eggs. Stir it well until you get a smooth batter. That’s it no need to overmix! - Get the Pan Ready
Line your round baking tin with baking paper. Pour in the batter and give the pan a little shake to even it out. Cover the top with foil. - Bake It Up
Bake at 180°C (350°F) for 50 minutes. After 20 minutes, remove the foil so the top can cook up nice and golden. - Cool Down Time
Take the cake out and let it rest in the pan for 20 minutes. Then carefully move it to a plate (keep the baking paper on for now it’s still soft!). - Let It Set in the Fridge
Pop it in the fridge for 2 hours. This helps it firm up and makes slicing much easier. - Top It (Optional but Delicious!)
I love topping mine with chopped strawberries mixed with honey and lemon juice. Let them soak together while the cake chills it’s even better the next day!
Notes
- Don’t skip the foil in the beginning it keeps the top from burning too early.
- Use thick Greek yoghurt (5%) runnier types can make the cake too wet or wobbly.
- Be gentle when moving the cake from the pan it’s soft when warm but sets beautifully after chilling.
- Let it cool fully before slicing or it might break apart. Patience pays off here!
Serving Suggestions
🍓 Serve with fresh berries or sliced banana
🍯 Drizzle a little honey or maple syrup on top
🥣 A dollop of whipped cream or a spoon of Greek yoghurt on the side works great
🍵 Pair with a cup of tea or a warm drink for a cozy treat
Fun Fact
Did you know Greek yoghurt helps give this cake a creamy, cheesecake-like texture without using any cream cheese? It also adds protein and makes the cake nice and filling!
Conclusion
And there you have it my easy, healthy yoghurt cake with just four ingredients! It’s creamy, soft, and super simple. You’ll love how quick it is to make and how yummy it tastes the next day too. Perfect for a light dessert, snack, or even breakfast (yep, I’ve done that!). Give it a try and let me know how yours turns out. Happy baking!
