Creamy Yogurt Cake with Only 3 Ingredients – Cheesey Potatoes Easy Recipe Style
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.
Servings: 8
Ingredients
- 1 cup plain whole milk yogurt
- 4 large eggs
- 1 (14 oz) can of sweetened condensed milk
Instructions
- Preheat your oven to 350°F (175°C). Grease a 6-inch round cake pan and line the bottom with parchment paper.
- In a large mixing bowl, crack in the eggs and whisk until the yolks and whites are best friends.
- Add the yogurt and sweetened condensed milk. Stir until it’s all smooth and dreamy—no lumps allowed.
- Pour the batter into your prepared pan and give it a little shimmy to level it out.
- Bake for about 30 minutes, or until the top is golden and the center jiggles ever so slightly (yes, we like a little jiggle).
- Let it cool completely before removing it from the pan. Chill in the fridge for a couple of hours for best texture.