There’s something special about gathering in the kitchen, the warm embrace of family memories surrounding us like the sweetest scent of freshly baked treats. This 3 Ingredient Fluffy Yogurt Cake is one of those recipes that captures the essence of home, inviting you to reminisce about sunny afternoons spent with loved ones, laughter echoing off the walls as you share a slice of something truly heartwarming.
Why make this recipe?
Perhaps you’re hunting for a dessert that feels both indulgent and light—something that doesn’t enslave you in the kitchen for hours. Or maybe you’re in search of a simple recipe that will give you a chance to connect with your little ones, teaching them the magic of baking with just a few ingredients. Whatever the reason, this fluffy yogurt cake is a must-try that celebrates the joys of simplicity and the love that transforms the most basic elements into something truly delightful.
How to make 3 Ingredient Fluffy Yogurt Cake
Ingredients:
- 4 large eggs, separated (straight from the fridge)
- 1 cup (227 g / 8 ounces) whole milk plain Greek strained yogurt
- ¾ cup (177 milliliters / 238 grams) full-fat sweetened condensed milk
Directions:
First, let’s ready our 7-inch round cake pan—it’s our little vessel for this treasure. Lightly coat it with cooking spray and line the bottom with parchment paper, leaving some edges hanging over. This will make removing the cake feel like a gentle hug!
Now, carefully separate those egg whites from the yolks, tucking the whites away in the fridge for later, where they can chill out before the big show. In a generous mixing bowl, combine the golden yolks, creamy yogurt, and that luscious sweetened condensed milk. Whisk it all together until it transforms into a smooth, silky potion, as soothing as a warm summer evening.
Now comes the fun part—extract those cool egg whites and, using a stand or hand mixer, beat them until they form stiff, glossy peaks. Think of them as tiny clouds waiting to embark on a magical journey! Be gentle as you fold them into the yolk mixture in three stages—patience is key here. We’re preserving that airy texture, the very essence of fluffiness.
Carefully transfer this dreamy batter into your prepared cake pan, smoothing it out like you’re tucking in a child for the night. It’s time to create a cozy water bath! Place the cake pan in a larger baking dish and fill the space around with cold water until it reaches about halfway up the side of the smaller pan. This little bath helps keep our cake nice and moist.
Preheat your oven to 350°F, and let this beauty bake for 40 minutes. After that, gently lower the temperature to 325°F and let it continue baking for another 10 minutes until it wears a beautiful golden-brown complexion. Do not, I repeat, do not open that oven door! Turn off the heat at the end of the baking time and let the cake rest inside for a full hour. This gradual cooling time is crucial—it helps the cake maintain its structure.
Once the time is up, carefully lift the cake from the pan using those parchment handles, allowing it to cool completely at room temperature before whisking it away to the refrigerator for at least a few hours. You can even dust a delicate layer of powdered sugar on top just before serving, adding a touch of magic that makes it all the more delightful.
How to serve 3 Ingredient Fluffy Yogurt Cake
Slice it up and serve it chilled or at room temperature—either way, each bite will feel like a tender love letter to your taste buds. Pair it with fresh fruit or a dollop of whipped cream if you’re feeling fancy, but trust me, it shines all on its own.
How to store 3 Ingredient Fluffy Yogurt Cake
Make sure to store any leftover cake in the fridge, covered lightly with plastic wrap or foil. This lovely treat is best enjoyed within a few days, but it rarely lasts that long in my home!
Tips to make 3 Ingredient Fluffy Yogurt Cake
- Ensure your egg whites are at room temperature for easier whipping.
- Always measure your ingredients carefully; baking is a delightful science that requires precision!
- If you want to experiment, try swapping out the yogurt for flavored varieties—like honey or vanilla—for a delightful twist.
Variations
This recipe is a canvas waiting for you to paint your flavor portraits upon it. Depending on your mood, you can add a splash of vanilla extract for added warmth or fold in some zesty lemon zest for a refreshing summer feel. The possibilities are as endless as the stories shared around the table!
FAQs
Q: Can I use another sweetener instead of condensed milk?
A: While sweetened condensed milk lends a unique creaminess, you can try using a sweetener of your choice, but keep in mind that it might alter the texture.
Q: Why is my cake not rising?
A: Ensure your egg whites are whipped to stiff peaks—this is crucial for that airy fluffiness.
Q: Can I make this cake ahead of time?
A: Absolutely! It actually gets even better after sitting in the refrigerator for a few hours, allowing those flavors to meld beautifully.
Baking is truly a form of love that you can share with those most dear to you. Each slice of this 3 Ingredient Fluffy Yogurt Cake carries a piece of my heart, and I hope it brings the same warmth to your kitchen and your family. So gather your loved ones, pour some sweet tea, and let’s create in the kitchen together. After all, there’s nothing more comforting than the joy of sharing good food!
3 Ingredient Fluffy Yogurt Cake
Ingredients
Method
- Lightly coat a 7-inch round cake pan with cooking spray and line the bottom with parchment paper.
- Separate egg whites from yolks, placing whites in the fridge.
- In a mixing bowl, whisk together yolks, yogurt, and sweetened condensed milk until smooth.
- Beat the egg whites until they form stiff, glossy peaks.
- Gently fold the beaten egg whites into the yolk mixture in three stages.
- Transfer the batter to the prepared cake pan.
- Place the cake pan in a larger baking dish and fill it with cold water halfway up.
- Preheat the oven to 350°F and bake for 40 minutes.
- Lower the temperature to 325°F and bake for an additional 10 minutes.
- Turn off the oven and let the cake rest inside for a full hour.
- Carefully lift the cake from the pan using the parchment handles and allow it to cool completely at room temperature.
- Refrigerate for at least a few hours before serving.
- Dust with powdered sugar before serving, if desired.