Looking for a simple, creamy, and incredibly tender homemade dessert? This Creamy Cake with 3 Yogurts and 2 Eggs is the perfect recipe to try. Made with just a handful of everyday ingredients, this easy yogurt cake has a wonderfully soft texture, delicate flavor, and creamy center that makes every bite irresistible.
The combination of three yogurts and two eggs gives this cake its signature moisture and tenderness. It is easy enough for a weekday treat but delicious enough to serve when you have guests coming over. You do not need complicated ingredients or advanced baking skills to make this creamy cake at home.
If you love easy yogurt cake recipes, moist homemade cakes, simple desserts, creamy cakes, and quick baking recipes, this recipe deserves a place in your recipe collection.
Why You’ll Love This Creamy Yogurt Cake
- Very easy to make: The batter comes together with simple ingredients.
- Only 2 eggs: You do not need a large number of eggs.
- Three yogurts: Yogurt gives the cake a soft and moist texture.
- Creamy and tender: Every bite is delicate and satisfying.
- Budget-friendly: Most ingredients are affordable pantry staples.
- Perfect with coffee: It makes a wonderful breakfast or afternoon dessert.
- Great for beginners: There are no complicated baking techniques.
- Easy to customize: Add lemon, vanilla, fruit, chocolate, or coconut.
What Makes This Cake So Creamy?
The secret to this cake is the yogurt. Using three portions of yogurt creates a batter that is naturally moist and rich while keeping the cake light and tender.
Yogurt also adds a subtle tangy flavor that balances the sweetness of the cake. When combined with eggs, sugar, flour, and a little oil or melted butter, it creates a smooth batter that bakes into a soft and creamy dessert.
For the best texture, avoid overbaking the cake. You want the center to remain tender rather than becoming dry.
Creamy Cake with 3 Yogurts and 2 Eggs Ingredients
For the Cake
- 3 plain yogurts, approximately 125 g each
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1 pinch of salt
Optional Ingredients
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 cup shredded coconut
- 1/2 cup chocolate chips
- 1/2 teaspoon cinnamon
- Powdered sugar for dusting
- Fresh berries for serving
How to Make Creamy Cake with 3 Yogurts and 2 Eggs
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a round cake pan or an 8-inch or 9-inch baking pan with a little butter or cooking spray.
You can also line the bottom of the pan with parchment paper to make removing the cake easier.
Step 2: Beat the Eggs and Sugar
In a large mixing bowl, add the two eggs and granulated sugar.
Whisk for about 2 to 3 minutes until the mixture becomes lighter and slightly fluffy.
You do not need to whip the eggs as much as you would for a sponge cake. The goal is simply to dissolve some of the sugar and create a smooth mixture.
Step 3: Add the Yogurt
Add the three plain yogurts to the egg mixture.
Whisk until the yogurt is completely incorporated and the mixture is smooth.
For the best results, use plain unsweetened yogurt. Greek yogurt can also work, although the batter may be slightly thicker.
Step 4: Add the Oil and Vanilla
Pour in the vegetable oil and add the vanilla extract.
Mix until everything is well combined.
The oil helps keep the cake soft and moist for longer while vanilla adds a delicate aroma.
Step 5: Add the Dry Ingredients
In a separate bowl, combine the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture.
Stir gently until the batter is smooth and there are no large pockets of dry flour.
Do not overmix. Overmixing can develop too much gluten and make the finished cake heavier or less tender.
Step 6: Pour Into the Pan
Pour the batter into your prepared baking pan.
Use a spatula to spread the batter evenly and gently tap the pan against the counter once or twice to remove large air bubbles.
Step 7: Bake
Place the cake in the preheated oven and bake for approximately 35 to 45 minutes.
The exact baking time depends on the size and depth of your pan.
Check the cake near the end of the baking time. Insert a toothpick into the center. It should come out clean or with a few moist crumbs attached.
Step 8: Cool
Remove the cake from the oven and let it rest in the pan for approximately 10 to 15 minutes.
Carefully transfer it to a cooling rack and allow it to cool completely before slicing.
How to Get the Creamiest Texture
If you want the cake to have an especially soft and creamy texture, there are a few simple tricks that can make a difference.
- Use full-fat plain yogurt.
- Do not overmix the batter after adding flour.
- Measure the flour accurately.
- Do not overbake the cake.
- Allow the cake to cool before slicing.
- For an extra-soft texture, refrigerate the cooled cake for a few hours before serving.
What Type of Yogurt Should You Use?
Plain natural yogurt is the easiest choice for this recipe. Full-fat yogurt generally produces the richest texture.
You can also use Greek yogurt, but because Greek yogurt is thicker and contains less liquid, the final texture may be slightly different.
Avoid strongly flavored yogurts unless you specifically want to change the flavor of the cake.
Can You Use Sweetened Yogurt?
Yes, but keep in mind that sweetened yogurt contains additional sugar. If you use sweetened yogurt, you may want to reduce the amount of granulated sugar in the recipe.
Plain yogurt gives you more control over the sweetness and is recommended for the classic version.
Easy Lemon Yogurt Cake Variation
For a fresh lemon version, add 1 tablespoon of finely grated lemon zest to the batter.
You can also add 1 tablespoon of fresh lemon juice for a brighter flavor.
Once the cake has cooled, dust it with powdered sugar or drizzle it with a simple lemon glaze.
Vanilla Creamy Yogurt Cake
If you love vanilla desserts, increase the vanilla extract to 1 1/2 teaspoons.
You can also scrape the seeds from half a vanilla bean into the batter for a stronger vanilla flavor.
Coconut Yogurt Cake
Add 1/2 cup shredded coconut to the batter.
For even more coconut flavor, replace a small portion of the vegetable oil with melted coconut oil and sprinkle toasted coconut over the cooled cake.
Chocolate Chip Yogurt Cake
Fold 1/2 cup chocolate chips into the finished batter.
For the best distribution, lightly coat the chocolate chips with a teaspoon of flour before folding them into the batter.
Berry Yogurt Cake
Fresh or frozen berries can turn this simple yogurt cake into a beautiful fruit dessert.
Fold approximately 1/2 to 1 cup of blueberries, raspberries, or chopped strawberries into the batter just before baking.
If using frozen berries, do not thaw them first. This helps prevent excess moisture from entering the batter.
Apple Cinnamon Yogurt Cake
Add 1 teaspoon cinnamon and one small diced apple to the batter.
You can sprinkle a little brown sugar and cinnamon over the top before baking for a delicious caramelized finish.
How to Serve Creamy Yogurt Cake
This cake is delicious on its own, but there are many ways to make it even more special.
- Dust with powdered sugar.
- Serve with fresh berries.
- Add a spoonful of whipped cream.
- Serve with vanilla ice cream.
- Drizzle with honey.
- Add fresh fruit and yogurt.
- Serve with a cup of coffee.
- Pair with tea for an afternoon snack.
Can You Make This Cake Ahead of Time?
Absolutely. This yogurt cake is excellent for making ahead.
Once the cake has cooled completely, cover it tightly and keep it at room temperature for short-term storage or refrigerate it for a firmer, chilled texture.
Making the cake several hours before serving can actually improve its texture because the moisture has time to distribute throughout the crumb.
How to Store Yogurt Cake
Store the cake in an airtight container to prevent it from drying out.
At room temperature, it is best enjoyed within a couple of days. For longer storage, refrigerate the cake in a tightly covered container.
Before serving refrigerated cake, allow it to sit at room temperature for a short time if you prefer a softer texture.
Can You Freeze This Yogurt Cake?
Yes. This cake freezes well when properly wrapped.
Allow the cake to cool completely, then wrap individual slices or the entire cake tightly in plastic wrap. Place it inside a freezer-safe bag or container.
Freeze for up to a few months for the best quality.
Thaw the cake overnight in the refrigerator or allow individual slices to thaw at room temperature.
Why Did My Cake Turn Out Dense?
A dense cake can happen for several reasons.
- Too much flour was added.
- The batter was overmixed.
- The baking powder was old.
- The oven temperature was too low.
- The cake was not baked long enough.
For a tender result, measure flour carefully and mix only until the ingredients are combined.
Why Did My Cake Sink in the Middle?
A cake can sink when the center has not fully set before it is removed from the oven.
Make sure your oven is fully preheated and avoid opening the oven door repeatedly during baking.
Use a toothpick or cake tester to check the center before removing the cake.
Why Is My Cake Dry?
The most common reason is overbaking.
Every oven is different, so begin checking the cake a few minutes before the recommended baking time is complete.
Once the toothpick comes out clean or with a few moist crumbs, remove the cake from the oven.
Can I Make It Without Oil?
You can experiment with replacing the oil with melted butter, but the texture will be slightly different.
Oil generally creates a softer crumb, while butter provides a richer buttery flavor.
Can I Reduce the Sugar?
Yes. You can reduce the sugar slightly if you prefer a less sweet cake.
Keep in mind that reducing the sugar too much can affect both flavor and texture, so moderate adjustments are best.
Frequently Asked Questions
How many yogurts are used in this cake?
This recipe uses three plain yogurts, approximately 125 grams each.
How many eggs are needed?
Only two large eggs are needed.
Can I use Greek yogurt?
Yes. Greek yogurt can be used, although it may create a slightly thicker batter and a somewhat different texture.
Can I add lemon?
Absolutely. Lemon zest and fresh lemon juice are excellent additions to this yogurt cake.
Can I add chocolate chips?
Yes. Chocolate chips make a delicious variation and pair especially well with vanilla yogurt cake.
Does this cake need frosting?
No. The cake is delicious without frosting. A simple dusting of powdered sugar is enough, but you can add whipped cream, glaze, or frosting if desired.
Can I use flavored yogurt?
Yes, although flavored yogurt will change the taste and sweetness of the cake. Plain yogurt is recommended for the basic recipe.
Is this cake good for breakfast?
Yes. It is a wonderful breakfast cake or afternoon snack, especially when served with coffee or tea.
Perfect Occasions for This Easy Yogurt Cake
This creamy yogurt cake is versatile enough for many occasions.
- Family breakfasts
- Afternoon tea
- Weekend baking
- Birthday celebrations
- Potluck gatherings
- Holiday dessert tables
- Brunch
- School snacks
- Picnics
- Everyday desserts
Simple Baking Tips for Beginners
If this is your first time making a yogurt cake, do not worry. The recipe is very forgiving as long as you follow a few basic rules.
- Measure your ingredients accurately.
- Use fresh baking powder.
- Preheat the oven completely.
- Do not overmix after adding flour.
- Use the correct baking pan size.
- Do not open the oven repeatedly while the cake is baking.
- Check the cake before the maximum baking time.
- Allow the cake to cool before slicing.
Recipe Card
Recipe Name: Creamy Cake with 3 Yogurts and 2 Eggs
Prep Time: 15 minutes
Cook Time: 35–45 minutes
Total Time: About 1 hour
Servings: 8–12 slices
Category: Dessert, Cake, Breakfast
Method: Baking
Cuisine: Homemade
Ingredients
- 3 plain yogurts, approximately 125 g each
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- Whisk the eggs and sugar until smooth and slightly fluffy.
- Add the three yogurts and mix well.
- Add vegetable oil and vanilla extract.
- Combine flour, baking powder, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture.
- Mix gently until just combined.
- Pour the batter into the prepared pan.
- Bake for 35–45 minutes, checking near the end of the baking time.
- Remove from the oven when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool for 10–15 minutes in the pan.
- Transfer to a rack and cool completely before slicing.
- Dust with powdered sugar or serve with your favorite toppings.
Final Thoughts
This Creamy Cake with 3 Yogurts and 2 Eggs proves that you do not need complicated ingredients to make a delicious homemade dessert. Three yogurts provide plenty of moisture, while two eggs help create a soft and tender cake that is perfect for everyday baking.
Enjoy it plain with a cup of coffee, dust it with powdered sugar, or customize it with lemon, coconut, chocolate chips, berries, or apples. Once you try this simple yogurt cake, you will want to make it again and again.
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