Name: Creamy Yogurt Cake with Only 3 Ingredients – Cheesey Potatoes Easy Recipe Style
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 cup plain whole milk yogurt; 4 large eggs; 1 (14 oz) can of sweetened condensed milk

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Let me tell you—this creamy yogurt cake came into my life on a lazy Sunday morning, and honestly, I haven’t stopped thinking about it since. It’s light, it’s velvety, and it’s the kind of treat that whispers, “I’m healthy-ish” while still tasting like a full-on dessert. With just three ingredients, there’s no fuss, no frills, just pure cake magic. You ever open the fridge, spot a lonely tub of yogurt, and think, ‘You deserve better?’ Same. That’s how this recipe was born. I mixed, I baked, I devoured. This little wonder turns your everyday yogurt into something you’d proudly serve at brunch or sneak in as a midnight bite. If you’re into chicken stirfry easy recipe ideas, or searching through the depths of your air fryer cookies easy recipes, let this one jump to the top of your list. Whether you’re testing out the latest in easy recipes ninja creami, throwing together butter swim biscuits easy recipes for dinner, or deep in a food receipt easy recipes rabbit hole—this cake slides in smoothly. Not too sweet, not too plain, and weirdly elegant for how low-maintenance it is.

1) Key Takeaways
2) Easy Creamy Yogurt Cake Recipe
3) Ingredients for Creamy Yogurt Cake
4) How to Make Creamy Yogurt Cake
5) Tips for Making Creamy Yogurt Cake
6) Making Creamy Yogurt Cake Ahead of Time
7) Storing Leftover Creamy Yogurt Cake
8) Try these cakes next!
9) Creamy Yogurt Cake
10) Nutrition

1) Key Takeaways

Only three ingredients make this cake ridiculously simple.
No flour, butter, or oil needed—just yogurt, eggs, and condensed milk.
It’s light, smooth, and hits that sweet spot without being too much.
This cake pairs well with berries, whipped cream, or a hot cup of tea.

2) Easy Creamy Yogurt Cake Recipe

I’ll admit, the first time I tried this creamy yogurt cake, I was skeptical. Three ingredients? Really? But let me tell you, it surprised me in the best way. You throw it together in minutes, and what you get is a silky, slightly sweet cake that somehow feels like comfort food with a touch of elegance.

The beauty of this cake isn’t just in how easy it is. It’s in how good it tastes, how adaptable it can be, and how many compliments you’ll get when you serve it. Think of it as your secret weapon for those days when you want dessert without the drama. And trust me, it’s just as good cold out of the fridge the next day, maybe even better.

It also makes a lovely base if you’re the type who wants to add in extras. I’ve swirled in a bit of jam, topped it with sliced peaches, and once I even crumbled cookies on top. So if you’re a fan of cheesey potatoes easy recipe content that keeps things stress-free but big on flavor—this one belongs in your recipe book.

3) Ingredients for Creamy Yogurt Cake

Plain Whole Milk Yogurt: You’ll want the good stuff here. Thick and creamy yogurt makes this cake rich without being heavy. I usually grab whatever’s in my fridge—just make sure it’s plain and whole milk for the best results.

Large Eggs: Eggs give the cake its structure. They do all the heavy lifting—no flour needed. Crack four of them into your bowl and you’re halfway there already.

Sweetened Condensed Milk: This is where the magic happens. It sweetens everything without sugar and gives the cake its smooth, custardy finish. One can will do just fine.

4) How to Make Creamy Yogurt Cake

Step 1. Preheat your oven to 350°F. Grab a 6-inch round cake pan, grease it well, and line the bottom with parchment paper. This part matters, especially if you like clean edges on your cake.

Step 2. In a bowl, whisk the eggs. Give them a good mix until they’re nice and smooth. This step brings air into the batter, which helps with texture later.

Step 3. Add in the yogurt and sweetened condensed milk. Stir gently. Don’t rush this. Let everything come together into a smooth, pale batter.

Step 4. Pour the batter into the pan. Tap it lightly on the counter to settle things. Pop it in the oven and bake for about 30 minutes. You’re looking for a gentle golden top and a light jiggle in the center.

Step 5. Cool it completely before taking it out of the pan. Chill it in the fridge if you can wait. That cool texture is where the creamy yogurt cake really shines.

5) Tips for Making Creamy Yogurt Cake

Let your ingredients sit out before mixing. Room temperature yogurt and eggs come together more smoothly, and the cake bakes more evenly.

If your cake cracks on top, don’t panic. It’s normal. It cools down and settles nicely. Dust with powdered sugar or fruit slices and no one will notice—or care.

Use a light hand when mixing. This isn’t the time for an electric mixer. Gentle stirring is your friend here. You want a velvety batter, not a foamy one.

6) Making Creamy Yogurt Cake Ahead of Time

This cake actually gets better after it chills, so making it the day before is a solid move. Let it sit overnight in the fridge and the texture tightens up just enough to slice cleanly.

Planning a party or brunch? Make it in advance, keep it covered in the fridge, and you’re already ahead of the game. You can dress it up last minute with fruit, cream, or a dusting of cocoa.

It’s also a great backup dessert. Keep the ingredients on hand and you can whip one up in less time than it takes to run to the store.

7) Storing Leftover Creamy Yogurt Cake

Leftovers store beautifully. Wrap the cake tightly or seal it in a container and keep it chilled. It’ll last three to four days, though chances are good it’ll disappear faster than that.

Each slice softens as it sits, making the second or third-day slices maybe even more irresistible than day one. I speak from experience here.

If you want to freshen things up, serve a slice with fresh fruit or a drizzle of honey. It’s a simple way to make leftovers feel brand new.

8) Try these cakes next!

9) Creamy Yogurt Cake