I made this 3-ingredient baked Greek yogurt cake when I wanted something simple, light, and creamy without a long ingredient list. The Greek yogurt gives it a soft, tender texture, while the eggs help it set beautifully and the vanilla syrup adds a gentle sweetness and vanilla flavor.
Why You’ll Love This Recipe
This cake is incredibly easy to prepare and comes together with just three ingredients. It has a soft, creamy center with lightly golden edges and makes a delicious option for breakfast, an afternoon snack, or a simple dessert. (See the ingredients in the next page below…)
Ingredients
- 2 cups Greek yogurt
- 3 large eggs
- 1/2 cup vanilla syrup
Equipment Needed
- Large mixing bowl
- Whisk
- 8-inch round cake pan
- Parchment paper
- Spatula
Step-by-Step Instructions
I start by preheating my oven to 350°F (175°C). I line an 8-inch cake pan with parchment paper, making sure the bottom and sides are covered well. (See the next page below to continue steps…)
Next, I add the Greek yogurt and eggs to a large mixing bowl. I whisk them together until the mixture is completely smooth and creamy, with no visible streaks of egg.
I pour in the vanilla syrup and continue whisking until everything is evenly combined. The batter should be smooth and pourable.
I transfer the batter into the prepared cake pan and gently tap the pan on the counter a few times to remove any large air bubbles.
I bake the cake for about 35–45 minutes, or until the top is lightly golden and the center is set but still has a slight jiggle.
Once baked, I let the cake cool completely before removing it from the pan. For the best texture, I refrigerate it for at least 2 hours before slicing.
Pro Tips for Best Results
Use thick Greek yogurt for a creamier and more stable cake. Whisk the ingredients just until smooth rather than aggressively incorporating lots of air. Letting the cake cool completely and chill before slicing gives it a much better texture.
Common Mistakes to Avoid
Avoid overbaking the cake, as this can make the texture dry and rubbery. I also recommend waiting until the cake has cooled and chilled before cutting it, since it continues to firm up as it cools. (See the next page below to continue…)
Serving Suggestions
I like serving this cake chilled with fresh berries, a light dusting of powdered sugar, or a drizzle of vanilla syrup. It is also delicious with a spoonful of Greek yogurt on the side.
Variations & Customizations
For a lemon version, add a little fresh lemon zest. You can also replace the vanilla syrup with another flavored syrup to create different variations while keeping the recipe simple.
How to Store & Freeze
I store the cake covered in the refrigerator for up to 4 days. Individual slices can also be wrapped well and frozen for up to 1 month. Thaw them in the refrigerator before serving.
Conclusion
This 3-ingredient baked Greek yogurt cake is proof that a simple recipe can still make a delicious dessert. With just Greek yogurt, eggs, and vanilla syrup, you get a soft, creamy cake that is easy to prepare and perfect for any time of day.