3 Ingredient Creamy Yogurt Cake
A simple, moist, and creamy yogurt cake made with just three ingredients: yogurt, self-rising flour, and sweetened condensed milk. Perfect for beginner bakers or quick desserts, this cake offers a tender crumb with a subtle tang and endless customization options.
Equipment
- 8-inch round cake pan (or similar size)
- Mixing bowl
- Spatula or wooden spoon
- Measuring cups
- Cooling rack
- Toothpick or skewer (for doneness test)
- Oven
Ingredients
- 1 cup plain yogurt (full-fat or low-fat)
- 1 can (14 oz) sweetened condensed milk
- 1 ½ cups self-rising flour (or all-purpose flour + baking powder & salt)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch cake pan or line with parchment paper.
- In a mixing bowl, combine yogurt and sweetened condensed milk. Stir gently until smooth.
- Sift in self-rising flour gradually, folding carefully with a spatula until just combined. Avoid overmixing.
- Pour batter into prepared pan and smooth top evenly.
- Bake for 35–40 minutes. Check doneness with a toothpick; it should come out clean or with a few moist crumbs.
- Let cool in the pan for 10–15 minutes, then transfer to a cooling rack.
- Serve plain or with optional toppings like powdered sugar, fresh fruit, or whipped cream.
Notes
- Use room temperature yogurt for best results.
- If you don’t have self-rising flour, make your own by mixing 1 ½ tsp baking powder and ¼ tsp salt with all-purpose flour.
- Avoid overmixing to keep the cake tender and light.
- For variations, add fruit, citrus zest, nuts, or chocolate chips to the batter before baking.
- Store cake covered at room temperature up to 2 days, or refrigerate for up to 5 days. Freeze for longer storage.
- This recipe is easily adapted for gluten-free or vegan diets with ingredient substitutions.