Baked Yogurt Cornstarch Cake

Ouadie Rhabbouron

3-Ingredient Baked Yogurt Cornstarch Cake

Ingredients:

  • 1 ½ cups (400g) full-fat plain Greek yogurt (drain if watery) or vanilla yogurt

  • 4 large eggs

  • 5 tablespoons (40g) cornstarch (or potato starch)

  • ¼ cup sugar (optional, for dessert-style cake)

  • 1 teaspoon vanilla extract (optional)

  • Zest of ½ lemon (optional for a hint of freshness)

  • Favorite toppings: fresh berries, honey, fruit compote, powdered sugar

Directions:

  1. Preheat your oven to 350°F (175°C). Line the base and sides of a loaf pan or 8-inch round cake pan with parchment paper.

  2. In a large bowl, whisk together the yogurt and eggs until the mixture is creamy and fully combined.

  3. Add cornstarch (and sugar/vanilla/zest if using) and mix very well until smooth—no lumps!

  4. Pour the batter into the prepared pan. Use a spatula to level the surface.

  5. Tap the pan on your counter a few times to release air bubbles.

  6. Bake for 50–60 minutes, until golden on top, set at the edges, and only slightly jiggly in the center.

  7. Turn off the oven, crack the door, and let the cake cool in the pan for 30 minutes (prevents collapse).

  8. Lift out, cool to room temp, then refrigerate at least 2 hours (texture improves as it chills).

  9. Slice and serve straight, or top with berries, honey, or a dusting of powdered sugar for a bakery look.

Description:
What comes out of the oven is a dreamy, light, and creamy “yogurt cloud cake”—jiggly like Japanese cheesecake, but even easier! It’s protein-rich, gluten-free, and can be made sugar-free if you use sweetened yogurt. You can customize with lemon zest, swap in flavored yogurts, or even marbled fruit puree.

Why This Hack Works:
Baking yogurt with cornstarch thickens the mixture and stabilizes it into a custardy, bouncy cake. The eggs cause it to puff slightly, then settle into a super-smooth, creamy texture. The result is a shockingly simple cake that tastes and looks like a fancy pâtisserie treat, ready for all your viral “slice and jiggle” social media videos.​

Extra Tips:

  • Greek yogurt gives the densest, creamiest result. If using regular yogurt, strain overnight for thickest texture.

  • Add chocolate chips or swirl in fruit compote before baking for a twist.

  • Keeps 3–4 days in the fridge. Enjoy cold for maximum bounce!