This greek yogurt cake is a dense, protein-heavy baked treat that relies on basic pantry staples. It skips the traditional creaming of butter and sugar in favor of a fast blender method. You get a dessert with a texture similar to a crustless cheesecake or a firm custard.
The entire process takes about 35 minutes. It is a practical choice when you want a sweet snack but do not want to spend hours measuring and mixing. You can bake it in a small loaf pan or cake pan and slice it for a quick afternoon bite.
Why is Greek Yogurt Cake a Must-Try?
Blending the ingredients ensures the cornstarch and flour hydrate evenly without leaving dry lumps.
Using Greek yogurt instead of regular yogurt keeps the batter thick so it sets up properly in the oven.
Parchment paper prevents the delicate, custard-like edges from sticking to the pan when you try to remove it.
Ingredients for Greek Yogurt Cake
• Greek yogurt: Choose a thick, plain Greek yogurt. Regular yogurt holds too much water and will make the cake soggy.
• Eggs: Use large eggs at room temperature so they blend smoothly with the cold yogurt.
• Flour: Standard all-purpose flour provides the necessary structure.
• Cornstarch: This helps bind the liquids and gives the cake a smooth, tender crumb.
• Sweetener: Granulated sugar works well. You can use a sugar substitute designed for baking if you prefer.
• Protein powder: This is optional. A whey or casein blend adds flavor and structure, but you may need an extra splash of milk if the batter gets too thick.
Exact quantities are in the recipe card below.
How to Make Greek Yogurt Cake
Step 1: Prep the batter
Start by preheating the oven and lining your pan with parchment paper. Add the eggs, Greek yogurt, flour, cornstarch, sweetener, vanilla, and baking soda to a blender. Blend everything together until you have a smooth, uniform batter.
Step 2: Bake the cake
Pour the blended batter into your prepared pan. Bake it in the oven for about half an hour. You will know it is ready when the center is firm and registers 160°F (71°C) on a thermometer.
Step 3: Cool and serve
Take the cake out of the oven. Allow it to cool down completely in the pan before you try to slice it. The texture improves and firms up as it rests.
What to Serve with Greek Yogurt Cake
Serve this cake chilled with a handful of fresh berries or a light dusting of powdered sugar.
Expert Tips for Greek Yogurt Cake
Egg safety: Egg dishes must reach an internal temperature of 160°F (71°C) to be safe to eat. Use a food thermometer in the center of the cake to check.
A 6-inch round cake pan or an 8×4-inch loaf pan works well for this small batch recipe.
The cake will puff up in the oven and deflate slightly as it cools. This is normal for this style of yogurt cake.
How to Store and Freeze Greek Yogurt Cake
Store leftovers in an airtight container in the refrigerator for up to 4 days. This cake does not freeze well due to the high yogurt content. Eat it cold directly from the fridge.
Greek Yogurt Cake Recipe FAQs
Can I make this without a blender?
Yes. You can whisk the ingredients together in a large bowl. Make sure to sift the flour and cornstarch to avoid lumps.
Why did my cake deflate after baking?
This batter is heavy on eggs and moisture. It naturally puffs up from the steam and baking soda, then settles as it cools.
Can I use flavored yogurt?
You can use vanilla or fruit-flavored Greek yogurt. If your yogurt is already sweetened, you might want to reduce the extra sweetener in the recipe.
Greek Yogurt Cake
Ingredients
- 3 large eggs
- 1 cup plain Greek yogurt 240g
- 1/4 cup all-purpose flour 30g
- 3 tablespoons cornstarch 24g
- 2 tablespoons granulated sugar 25g
- 1 1/2 teaspoons vanilla extract 7ml
- 1/2 teaspoon baking soda 2g
- 1/2 scoop vanilla protein powder (optional) 15g
Instructions
- Preheat your oven to 350°F (175°C). Line a small baking pan or loaf pan with parchment paper.
- Crack the eggs into a blender or food processor.
- Add the Greek yogurt, all-purpose flour, cornstarch, sugar, vanilla extract, and baking soda to the blender. Add the protein powder if you are using it.
- Blend the mixture on medium speed until smooth and well combined. Stop to scrape down the sides if necessary.
- Pour the batter into your prepared baking pan.
- Bake for 30 to 35 minutes. The cake is done when the center is set and reaches a safe internal temperature of 160°F (71°C).
- Remove the pan from the oven and let the cake cool completely before slicing.
Notes
