Creamy Yogurt Cake: The 3-Ingredient “Miracle Dessert” Everyone’s Making
Thick Greek yogurt, eggs and cornstarch, baked low, browned hard under the broiler and set overnight like cheesecake. Four pan sizes, the fixes for cracks and sinking, then 15 more desserts that need five things or fewer.
- No flour
- No butter
- One bowl, one whisk
- Naturally gluten-free
The cake from the pin: thick, creamy slices with a dark caramel top, on white plates with a glass of cold milk.
This creamy yogurt cake is the one on the pin: thick Greek yogurt, eggs and cornstarch whisked in one bowl, baked low, then browned until the top turns dark amber over a pale, custardy middle. One honest note: plain yogurt needs honey or sugar, so it is really three ingredients plus one.
On this page
- Why it gets called a miracle dessert
- The cake, in four pan sizes
- The two-stage bake for the dark top
- Fixes for cracks, sinking and eggy taste
- Which yogurt works
- A Valentine version with strawberries
- 15 more few-ingredient desserts, with amounts
- Swaps, storage and 14 FAQs
Why It’s Called a “Miracle Dessert” (and What It Really Is)
The name comes from the surprise, not from any special property: three plain ingredients, whisked in one bowl, come out of the oven and the fridge tasting like a light, tangy cheesecake.
Three ingredients, one bowl
Greek yogurt, eggs and cornstarch, whisked by hand. No mixer, no creaming, no crust to press, and only one bowl and a whisk to wash.
No flour, no butter
The eggs and cornstarch set the cake and the yogurt is its body. That also makes it naturally gluten-free, as long as the cornstarch label says so.
It slices like cheesecake
Baked low and chilled overnight, thick yogurt sets into a dense, custardy cake that tastes like a light, tangy cheesecake. That surprise is the whole miracle.
The honest catch: sweetness
Plain yogurt is sour. Unless the yogurt is already sweetened, the cake needs honey or sugar; without it, it tastes like warm yogurt. Strictly, it is three ingredients plus one.
How to Make Creamy Yogurt Cake: 3 Ingredients, 4 Pan Sizes
Number 1 of 16, and the cake on the pin. The card bakes an 8-inch square for nine thick squares; tap another pan and the amounts and times change.
Creamy Yogurt Cake
The cake from the pin: thick Greek yogurt, eggs and cornstarch whisked in one bowl, baked low until just set, browned hard for a dark caramel top and chilled until it slices like cheesecake. Tap a pan and every amount and time updates.
Which pan?
Ingredients
The three ingredients- 2 cups (16 oz / 454 g)4 cups (32 oz / 907 g)5 cups (40 oz / 1.13 kg)3 cups (24 oz / 680 g) plain Greek yogurt, whole-milk or 2%, room temperature
- 2453 large eggs, room temperature
- 3 tbsp (24 g)6 tbsp (48 g)7½ tbsp (60 g)4½ tbsp (36 g) cornstarch
- 3 tbsp (63 g)⅓ cup (113 g)7 tbsp (147 g)¼ cup (85 g) honey
- ¼ cup (50 g)½ cup (100 g)⅔ cup (130 g)6 tbsp (75 g) or granulated sugar, instead of the honey
- a pinch fine salt, optional
Sweetening, plainly: plain Greek yogurt is tart, and without honey or sugar the cake tastes like baked yogurt. Vanilla or honey Greek yogurt is already sweet, so skip the fourth list. Broiling: metal pans only; glass can crack. Taller squares: bake the 9-inch amounts in the 8-inch pan for 40 to 45 minutes.
Instructions
Heat and line
Heat the oven to 325°F (160°C), rack in the middle. Butter a 6-inch round pan, 3 inches deepan 8-inch square metal pana 9-inch round or springform pana 9×5-inch metal loaf pan and line it with parchment, leaving an overhang to lift the cake out.
Whisk the eggs
Whisk the eggs with the honey or sugar and the salt until smooth, about 30 seconds. Whisk gently: foam now means a cake that puffs, then sinks.
Add yogurt, then cornstarch
Whisk in the yogurt until silky. Sift the cornstarch over and whisk until no lumps remain. Rest the batter 5 minutes and tap the bowl to raise bubbles.
Bake low
Pour into the pan, smooth the top and bake 35 to 4030 to 3540 to 4535 to 40 minutes, until the edges are set and the center wobbles like set jelly, about 160°F (71°C).
Brown the top
Move the rack 6 inches below the broiler and broil on high for 2 to 4 minutes, turning once, until deep amber with a few dark spots. Stay at the oven.
Cool, then chill
Cool in the pan on a rack for 1 hour; a little settling is normal. Cover and chill at least 4 hours, or overnight. It sets as it chills, like cheesecake.
Slice clean
Lift the cake out by the parchment. Cut with a long knife dipped in hot water and wiped dry between cuts. Serve cold, or let slices stand 10 minutes.
The Two-Stage Bake: A Custard Middle Under a Caramel Top
Everything for the batter: Greek yogurt, eggs, cornstarch and a parchment-lined 8-inch pan.
The pin’s cake has two textures in one slice: a pale, creamy middle and a top dark enough to look scorched at the edges. That takes two stages. A low oven sets the custard gently, then a few minutes of fierce heat colors the top before the middle can overcook.
Room-temperature yogurt and eggs
Cold batter bakes unevenly: the edges overcook while the middle catches up. Set both out 30 to 60 minutes ahead.
Whisk, do not whip
The goal is a smooth custard, not a foam. Bubbles make the cake rise in the oven, then sink and crack as it cools.
Pull it at the wobble
The center should jiggle like set jelly, about 160°F. It keeps cooking as it cools; a cake that is firm in the oven turns rubbery and eggy.
Brown fast and close
A few minutes near the broiler colors the top without cooking the middle any further. That is how the pin’s cake has a dark top over a pale center.
Chill it overnight
Warm, it is soft custard; cold, it slices like cheesecake. Four hours is the minimum and overnight is better, which makes it an easy make-ahead.
Four Ways to Get the Dark Top
| Method | How | Result |
|---|---|---|
| MethodBroiler (the card) | HowRack 6 inches below, high, 2 to 4 minutes, turning once | ResultDeep amber with dark spots, like the pin; the middle stays creamy |
| MethodHot-oven finish | HowAfter the low bake, 450°F (230°C) for 8 to 10 minutes | ResultEven golden amber, slightly firmer edges; the only option for glass |
| MethodKitchen torch | HowSprinkle 1 tbsp sugar over the chilled cake and torch until it bubbles and darkens | ResultA thin crackly top, like crème brûlée; do it just before serving |
| MethodHoney in the batter | HowUse honey rather than sugar | ResultBrowns faster and darker under any method; watch it closely |
Bake Times by Pan
| Pan | Yogurt + eggs | Bake at 325°F | Height | Cuts into |
|---|---|---|---|---|
| Pan6-inch round, 3 inches deep | Yogurt + eggs2 cups + 2 eggs | Bake at 325°F35 to 40 min | Heightabout 1¼ in | Cuts into6 wedges |
| Pan8-inch square (the card) | Yogurt + eggs4 cups + 4 eggs | Bake at 325°F30 to 35 min | Height1 to 1¼ in | Cuts into9 squares or 8 bars |
| Pan8-inch square, taller | Yogurt + eggs5 cups + 5 eggs | Bake at 325°F40 to 45 min | Heightalmost 1½ in | Cuts into9 tall squares |
| Pan9-inch round or springform | Yogurt + eggs5 cups + 5 eggs | Bake at 325°F40 to 45 min | Heightalmost 1½ in | Cuts into12 wedges |
| Pan9×5 loaf pan | Yogurt + eggs3 cups + 3 eggs | Bake at 325°F35 to 40 min | Heightabout 1¼ in | Cuts into8 slices |
Yogurt Cake Fixes: Cracks, Sinking, Eggy Taste, Too Soft
What it should look like inside: a dense, silky, custard-like crumb under a glossy caramel top.
| Problem | Likely cause | Fix |
|---|---|---|
| ProblemCracked top | Likely causeOven too hot, overbaked, or air whisked in | FixBake at 325°F and pull at the wobble; small cracks hide under the dark top |
| ProblemSank in the middle | Likely causeIt puffed on whisked-in air, or the center was underbaked | FixWhisk gently, rest the batter, bake to about 160°F; a slight dip is normal |
| ProblemEggy taste or smell | Likely causeOverbaked, or browned too long | FixPull at the wobble; use whole-milk yogurt; add lemon zest and alcohol-free vanilla |
| ProblemToo soft or runny | Likely causeUnderbaked, not chilled long enough, or thin yogurt | FixBake to 160°F, chill overnight, use thick Greek yogurt or strain regular yogurt |
| ProblemWatery layer underneath | Likely causeWhey from thin yogurt | FixStrain the yogurt; whisk the cornstarch in completely |
| ProblemRubbery or bouncy | Likely causeFat-free yogurt, heaped cornstarch, or overbaking | FixWhole-milk or 2% yogurt; level spoons of cornstarch; pull it sooner |
| ProblemTop stays pale | Likely causeRack too low, or no sweetener | FixRack 6 inches from the broiler; 1 to 2 minutes more; honey browns fastest |
| ProblemWhite lumps in the slice | Likely causeCornstarch went in as a clump | FixSift it over the batter, or whisk it into a few spoons of yogurt first |
Which Yogurt to Use
Thickness matters more than brand or fat level. The cake needs strained, spoonable yogurt that holds its shape; anything pourable bakes up wet.
| Yogurt | How it bakes | What to change |
|---|---|---|
| YogurtWhole-milk Greek, plain | How it bakesThe best: creamiest, most like cheesecake | What to changeAs written, with honey or sugar |
| Yogurt2% Greek, plain | How it bakesVery good, a little firmer | What to changeAs written |
| YogurtFat-free Greek | How it bakesWorks, but firmer, bouncier and tangier | What to changeExpect a lighter, springier slice |
| YogurtVanilla or honey Greek (sweetened) | How it bakesThe true 3-ingredient version | What to changeSkip the honey or sugar |
| YogurtSkyr | How it bakesWorks like Greek yogurt | What to changeAs written |
| YogurtRegular plain yogurt | How it bakesToo thin straight from the tub | What to changeStrain about twice the amount in a lined sieve in the fridge, 3 hours or more |
| YogurtPlant-based Greek-style | How it bakesSets softer | What to changeAdd 1 extra egg for the 8-inch pan and chill overnight |
A Valentine Yogurt Cake: Strawberries, Honey and Heart Cutouts
A small Valentine table: the square cake cut into squares, slices with strawberries and honey, pink tulips and tea.
The pin was saved to a Valentine’s board for a reason: the cake is pale, creamy and simple, and red fruit suits it. Make it the day before; it needs the night in the fridge anyway.
- Strawberries and honey: slice 1 cup strawberries, toss with 1 tbsp honey, leave 10 minutes and spoon the juices over each square.
- Heart cutouts: cut the chilled 8-inch cake with a 2½-inch heart cutter dipped in hot water. Layer the scraps with yogurt and berries in glasses.
- A pink drizzle: mash ½ cup raspberries with 1 tbsp honey and press through a sieve.
- On the side: the chocolate-dipped strawberries (number 7) and a pot of tea.
For a bigger Valentine spread, add strawberry crunch cheesecake tacos or a raspberry tiramisu.
What Counts as a Few-Ingredient Dessert
Here, few means five ingredients or fewer, not counting salt, water and toppings such as berries or a dusting of sugar. Every recipe below also keeps to one bowl, one pan or no oven at all.
The Short Shopping List
| Staple | Goes into |
|---|---|
| StaplePlain Greek yogurt | Goes intoYogurt cake, yogurt bark |
| StapleEggs | Goes intoYogurt cake, macaroons, brownies |
| StapleUnsalted butter | Goes intoShortbread, brownies, crumble, cinnamon apples, peanut butter bars, crispy rice treats |
| StapleHeavy cream | Goes intoChocolate mousse, lemon posset |
| StapleSemisweet chocolate chips | Goes intoMousse, peanut butter bars, dipped strawberries |
| StapleSugar, brown sugar, powdered sugar, honey | Goes intoAlmost everything |
| StapleCornstarch, flour, cocoa | Goes intoYogurt cake, crumble, shortbread, brownies, mug cake |
| StapleFrozen bananas and berries | Goes intoBanana ice cream, crumble, yogurt bark |
| StapleCream cheese, sweetened condensed milk | Goes intoCheesecake cups |
Keep those in and all 16 desserts are within reach. For a no-bake snack with an even shorter list, try three-ingredient coconut protein balls; for a weekend bake with a longer one, the best chocolate chip cookies.
15 More Easy Dessert Recipes With Few Ingredients, With Amounts
The fifteen from the original list, now with amounts for one batch, the temperature, the time and a short method. Numbers 2 to 16:
No Oven, Chilled to Set
Two-Ingredient Chocolate Mousse 2 ingredients
- Makes4 small cups
- HeatNo oven: warm cream only
- Time15 min + 2 hr chill
- 1 cup (170 g) semisweet chocolate chips
- 1½ cups (360 ml) cold heavy cream, divided
Heat ½ cup of the cream until steaming and pour it over the chips. Wait 2 minutes, stir smooth and cool until barely warm, about 15 minutes. Whip the remaining cream to soft peaks and fold it into the chocolate in two parts. Spoon into cups and chill 2 hours.
No-Bake Peanut Butter Bars No bake
- Makes16 bars, 8×8 pan
- HeatNo oven
- Time15 min + 1 hr chill
- 1 cup (250 g) creamy peanut butter, plus 2 tbsp for the top
- ½ cup (113 g) unsalted butter, melted
- 2 cups (240 g) powdered sugar
- 1 cup (120 g) graham cracker crumbs
- 1½ cups (255 g) semisweet chocolate chips
Stir the peanut butter, melted butter, powdered sugar and crumbs into a stiff dough and press it into a parchment-lined 8-inch pan. Melt the chips with the 2 tbsp peanut butter in 30-second bursts, spread over the top and chill 1 hour. Cut while just firm, so the chocolate does not crack.
Crispy Rice Treats Halal marshmallows
- Makes24 squares, 9×13 pan
- HeatStovetop, low
- Time10 min + 30 min set
- 3 tbsp (43 g) unsalted butter
- 10 oz (285 g) halal-gelatin or gelatin-free marshmallows
- 6 cups (about 160 g) crispy rice cereal
Melt the butter in a large pot over low heat, add the marshmallows and stir until smooth, 3 to 4 minutes. Off the heat, fold in the cereal until coated. Press lightly into a buttered 9×13 pan with a buttered spatula; packing makes them hard. Cool 30 minutes, then cut.
Halal note: most standard marshmallows use pork gelatin. Choose halal-certified marshmallows made with beef or fish gelatin, or gelatin-free ones. Gelatin-free marshmallows melt more slowly, so keep the heat low and stir patiently.
Cheater Cheesecake Cups No bake
- Makes6 small cups (4 oz)
- HeatNo oven
- Time15 min + 2 hr chill
- 8 oz (225 g) cream cheese, softened
- ⅔ cup (about 200 g) sweetened condensed milk, half a 14-oz can
- 1 tsp alcohol-free vanilla; 1 tbsp lemon juice, optional, sets it firmer
- 1 cup (about 100 g) crushed graham crackers or shortbread
- 1 cup berries, to top
Beat the cream cheese until smooth, then beat in the condensed milk, vanilla and lemon juice until silky with no lumps. Spoon 2 tablespoons of crumbs into each cup, spoon or pipe the filling over and chill at least 2 hours. Add the berries just before serving.
Lemon Posset 3 ingredients
- Makes4 glasses (½ cup each)
- HeatStovetop
- Time10 min + 3 hr chill
- 2 cups (480 ml) heavy cream
- ⅔ cup (133 g) granulated sugar
- ⅓ cup (80 ml) fresh lemon juice (2 lemons), plus the zest
Bring the cream and sugar to a boil in a deep pan, stirring, then boil steadily for 3 minutes; watch it, as it rises. Off the heat, stir in the juice and zest, cool 10 minutes and strain into glasses. Chill at least 3 hours, until set like a soft pudding.
Chocolate-Dipped Strawberries Valentine
- Makesabout 20
- HeatMicrowave, 50% power
- Time20 min + 30 min set
- 1 lb (450 g) strawberries, about 20, washed and dried completely
- 1 cup (170 g) semisweet chocolate chips or chopped chocolate
- 1 tsp coconut oil, optional, for a thinner, glossier coat
Melt the chocolate and oil at 50% power in 30-second bursts, stirring each time, and stop while a few lumps remain; stir until smooth. Hold each berry by its leaves, dip, let the excess drip off and lay it on parchment. Chill 20 to 30 minutes, until set. Best eaten the same day.
Oven, Microwave or Skillet
Quick Berry Crumble Frozen fruit OK
- Makes6 servings, 8-inch or 9-inch dish
- Heat375°F (190°C)
- Time30 to 35 min
- 4 cups (about 560 g) mixed berries, fresh or frozen
- 1½ tbsp cornstarch
- ½ cup + 3 tbsp (140 g) packed brown sugar, divided
- 1¼ cups (110 g) old-fashioned oats
- 5 tbsp (70 g) unsalted butter, melted, and a pinch of salt
Toss the berries with the cornstarch and 3 tbsp of the brown sugar in the dish. Stir the oats, remaining sugar, butter and salt into clumps and scatter over the fruit. Bake 30 to 35 minutes, 40 to 45 from frozen, until the juices bubble thickly at the edges and the top is golden. Rest 15 minutes.
Chocolate Mug Cake 90 seconds
- Makes1 mug cake
- HeatMicrowave, high
- Time5 min
- 4 tbsp (32 g) all-purpose flour
- 3 tbsp (38 g) granulated sugar
- 2 tbsp (10 g) unsweetened cocoa
- 3 tbsp (45 ml) milk
- 2 tbsp (30 ml) neutral oil; ¼ tsp baking powder and a pinch of salt, optional
Mix the flour, sugar, cocoa, baking powder and salt in a 12-oz (350 ml) mug with a fork. Stir in the milk and oil until smooth, scraping the bottom. Microwave on high for 60 seconds, then in 10-second bursts until the top springs back but looks a little moist, 90 seconds at most. Rest 1 minute.
Butter Shortbread 3 ingredients
- Makes16 pieces, 8-inch square or 9-inch round
- Heat325°F (165°C)
- Time35 to 40 min
- 1 cup (226 g) unsalted butter, softened but cool
- ½ cup (100 g) granulated sugar, plus 1 tbsp to sprinkle
- 2 cups (250 g) all-purpose flour, spooned and leveled
- ¼ tsp fine salt
Beat the butter, sugar and salt until creamy, then mix in the flour until the dough just comes together. Press it evenly into a parchment-lined pan, prick all over with a fork and chill 15 minutes. Bake 35 to 40 minutes, until pale gold at the edges. Sprinkle with sugar, cut while warm and cool in the pan.
Coconut Macaroons Gluten-free
- Makesabout 18
- Heat325°F (165°C)
- Time20 to 25 min
- 3 cups (225 g) sweetened shredded coconut
- 3 large egg whites
- ½ cup (100 g) granulated sugar
- ¼ tsp fine salt
Whisk the egg whites, sugar and salt until frothy and the sugar has mostly dissolved; they do not need to hold peaks. Stir in the coconut until every shred is coated. Scoop 2-tablespoon mounds onto a parchment-lined sheet and bake 20 to 25 minutes, until the tips and bottoms are golden. Cool on the sheet.
One-Bowl Brownies One bowl
- Makes16 squares, 8×8 pan
- Heat350°F (175°C)
- Time22 to 26 min
- ½ cup (113 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 2 large eggs
- ⅓ cup (30 g) unsweetened cocoa
- ½ cup (65 g) all-purpose flour and ¼ tsp salt
Whisk the warm melted butter with the sugar, then whisk in the eggs one at a time until glossy. Sift in the cocoa, flour and salt and fold until just combined. Spread in a parchment-lined 8-inch pan and bake 22 to 26 minutes, until a toothpick shows moist crumbs. Cool completely before cutting.
Caramelized Cinnamon Apples Skillet
- Makes4 servings
- HeatStovetop, medium
- Time15 min
- 4 firm apples (about 1½ lb / 700 g), peeled and sliced ½ inch thick
- 3 tbsp (43 g) unsalted butter
- ⅓ cup (70 g) packed brown sugar
- 1 tsp ground cinnamon and a pinch of salt
Melt the butter in a large skillet over medium heat and add the apples in one layer. Cook 5 minutes, turning once, until they start to soften. Add the brown sugar, cinnamon and salt and cook 5 to 8 minutes more, stirring, until tender and coated in a thick syrup. Serve warm over ice cream or Greek yogurt.
Straight From the Freezer
Three-Ingredient Banana Ice Cream 3 ingredients
- Makes2 to 3 servings
- HeatFreezer and food processor
- Time5 min (bananas frozen 6 hr)
- 3 ripe, brown-speckled bananas, sliced and frozen at least 6 hours
- 2 to 4 tbsp milk, any kind
- 2 tbsp peanut butter
Blend the frozen slices in a food processor; they turn crumbly, then gummy, then suddenly smooth, in 3 to 5 minutes. Add milk a spoonful at a time only if the blade stalls, then blend in the peanut butter. Eat it soft, or freeze 1 to 2 hours in a covered tub to scoop.
Frozen Yogurt Bark Freezer
- Makesabout 16 pieces
- HeatFreezer
- Time10 min + 3 hr freeze
- 2 cups (454 g) plain Greek yogurt
- 3 tbsp (63 g) honey
- 1 cup mixed berries, sliced if large
- ¼ cup (30 g) chopped pistachios or almonds
Stir the honey into the yogurt and spread it ¼ to ½ inch thick on a parchment-lined 9×13 pan. Scatter the berries and nuts over the top and press them in lightly. Freeze 3 hours, until solid, then break into pieces. Serve straight from the freezer; it softens within 10 minutes.
Affogato 2 ingredients
- Makes1 serving
- HeatHot coffee only
- Time2 min
- 1 to 2 scoops (about ½ cup) vanilla ice cream
- 1 shot (30 to 60 ml) hot espresso or very strong coffee
Chill a small glass or cup in the freezer for 10 minutes. Scoop in the ice cream, take it to the table and pour the hot espresso over at the last moment, so it melts into a sweet coffee cream around the scoop. Eat with a spoon, straight away.
For children or late evenings: decaf espresso, or hot chocolate poured over the ice cream instead.
What Not to Do With Few-Ingredient Desserts
With so little in the bowl, small slips show. These six cause most of the trouble.
Whisking air into custards
The yogurt cake, the cheesecake filling and the posset all want a smooth mix, not a foam. Air makes the cake rise and fall, and overbeaten brownie batter bakes up cakey and dry.
Skipping the chill
The yogurt cake, mousse, posset, cheesecake cups and peanut butter bars set in the fridge, not on the counter. Cut or serve them early and they slump.
Wet fruit near melted chocolate
One drop of water makes melted chocolate seize into a grainy paste, and chocolate slides off damp berries. Dry the strawberries completely and let them reach room temperature.
Over-microwaving the mug cake
Ten seconds too long turns it rubbery. Stop when the top springs back but still looks a little moist; it finishes cooking as it rests.
Forgetting the salt
With so few ingredients, each one shows. A pinch of salt sharpens chocolate, peanut butter, caramelized apples and the honey in the yogurt cake.
Packing the crispy rice treats
Pressing hard squeezes the air out of the cereal and makes bricks. Press lightly with a buttered spatula, just enough to level them.
Dairy-Free, Gluten-Free, Lower-Sugar and Nut-Free Swaps
Tap a need. Each swap names the desserts it works in.
Dairy-Free Swaps
- Yogurt cake: thick, unsweetened coconut or soy Greek-style yogurt. It sets softer, so add 1 extra egg for the 8-inch pan and chill overnight.
- Mousse and posset: full-fat coconut cream for the heavy cream, with dairy-free chocolate. The posset sets softer; serve it in small glasses.
- Butter: a firm plant-based baking block in the shortbread, brownies, crumble and apples.
- Cheesecake cups: dairy-free cream cheese and sweetened condensed coconut milk.
Gluten-Free Swaps
- Gluten-free as written: the yogurt cake, mousse, posset, dipped strawberries, macaroons, cinnamon apples, banana ice cream, yogurt bark and affogato. Check the labels on cornstarch, chocolate and coconut.
- Shortbread, brownies and mug cake: a 1:1 gluten-free flour blend, by weight.
- Peanut butter bars and cheesecake cups: gluten-free graham-style crackers or cookies.
- Crumble: certified gluten-free oats. Crispy rice treats: a cereal labeled gluten-free, as many contain barley malt.
Lower-Sugar Swaps
- Yogurt cake: use vanilla Greek yogurt and skip the honey, or halve the honey for a tangier, plain-cheesecake taste. The top browns less; give it an extra minute under the broiler.
- Banana ice cream and yogurt bark: very ripe bananas and berries do most of the sweetening; the bark can drop to 1 tablespoon of honey.
- Mousse: 70% dark chocolate in place of semisweet.
- Crumble: leave the sugar out of the filling when the berries are sweet. Posset: keep the full sugar; it helps the cream set.
Nut-Free Swaps
- Peanut butter bars: sunflower seed butter, one for one.
- Banana ice cream: sunflower seed butter or tahini, or 1 tbsp cocoa for a chocolate version.
- Yogurt bark: pumpkin seeds or toasted coconut instead of the nuts.
- Everything else: no nuts as written. Check chocolate chip and cereal labels for “may contain” warnings.
Small Flavor Boosts
- Yogurt cake: the zest of 1 lemon or orange, ½ tsp ground cardamom, or 1 tsp alcohol-free vanilla in the batter.
- Mousse and brownies: ½ tsp instant espresso powder deepens the chocolate.
- Shortbread: orange zest, or 1 tsp ground cinnamon with the flour.
- Bars and brownies: a pinch of flaky salt on top. Crumble and apples: a pinch of nutmeg or ground ginger.
How Long They Keep: Counter, Fridge, Freezer
| Dessert | Where | How long |
|---|---|---|
| DessertCreamy yogurt cake | WhereFridge, covered, in the pan or wrapped | How long4 days |
| DessertYogurt cake, frozen | WhereSlices wrapped, then bagged; thaw overnight in the fridge, a little grainier | How long1 month |
| DessertMousse, posset, cheesecake cups | WhereFridge, covered | How long3 days |
| DessertPeanut butter bars | WhereFridge, airtight | How long1 week; 3 months frozen |
| DessertShortbread | WhereAirtight, room temperature | How long2 weeks; 3 months frozen |
| DessertBrownies, crispy rice treats, macaroons | WhereAirtight, room temperature | How long3 days |
| DessertBerry crumble, cinnamon apples | WhereFridge; rewarm at 350°F (175°C) for 10 to 15 minutes | How long4 days |
| DessertChocolate-dipped strawberries | WhereFridge, uncovered on parchment | How long1 day |
| DessertBanana ice cream, yogurt bark | WhereFreezer, airtight | How long1 week (ice cream); 1 month (bark) |
| DessertMug cake, affogato | WhereEat straight away | How longNot for keeping |
The yogurt cake, cheesecake cups, mousse and posset are dairy-and-egg desserts: keep them in the fridge and do not leave them out for more than 2 hours.
Nutrition (approximate, per square of yogurt cake)
One of 9 squares from the 8-inch cake, made with whole-milk Greek yogurt and ⅓ cup honey, from the recipe as written. Contains dairy and eggs. The other fifteen desserts vary.
Creamy Yogurt Cake FAQ, Plus the 15 Easy Desserts
Can I use regular yogurt instead of Greek yogurt for yogurt cake?
Not straight from the tub. Regular yogurt holds much more whey, so the cake bakes up wet and will not slice. Strain it first: about 8 cups of regular yogurt in a cloth-lined sieve in the fridge for 3 hours or more gives roughly the 4 cups of thick yogurt the 8-inch pan needs.
Why did my yogurt cake sink in the middle?
Usually air. Whisking the eggs to a foam makes the cake puff high in the oven, then fall as it cools. An underbaked center sinks too. Whisk only until smooth, rest the batter 5 minutes and bake until the center reads about 160°F (71°C). A slight dip after cooling is normal.
Can I make yogurt cake without cornstarch?
Yes, but expect a softer, more pudding-like cake that weeps a little whey, because the cornstarch binds the yogurt’s liquid. Potato starch swaps one for one. All-purpose flour works at about 1½ times the amount, but the cake is then no longer gluten-free.
Is honey or sugar better in yogurt cake?
Both work. Honey browns faster and darker under the broiler, which helps the caramel top, and adds a floral note. Sugar tastes cleaner and lets the tang come through. Use ⅓ cup honey or ½ cup sugar for the 8-inch cake, or neither if the yogurt is already sweetened.
Can I make yogurt cake without eggs?
Not this one. The eggs are what set the yogurt into slices; without them it bakes into a thick, loose pudding, and starch or flax egg replacers will not set it. For an eggless creamy dessert, make the cheesecake cups (number 5) or the frozen yogurt bark (number 15).
How do I know when yogurt cake is done?
The edges look set and slightly puffed, and the center wobbles like set jelly when the pan is nudged, not like liquid. An instant-read thermometer in the middle should read about 160°F (71°C). It firms up a lot as it cools and chills, so do not wait for it to feel firm.
What desserts can you make with just 3 ingredients?
From this list: the yogurt cake (plus honey), crispy rice treats, lemon posset, butter shortbread, coconut macaroons and banana ice cream. Chocolate mousse, dipped strawberries and affogato need only two. Each has amounts, temperatures and times above.
What is the easiest dessert to make without an oven?
Affogato and chocolate-dipped strawberries take minutes. To make ahead, the chocolate mousse, cheesecake cups, lemon posset and peanut butter bars all set in the fridge, while the yogurt bark and banana ice cream use the freezer. The mug cake needs only a microwave.
Which easy desserts can be made ahead?
The yogurt cake is better made a day ahead. Posset, mousse and cheesecake cups keep 3 days in the fridge, and peanut butter bars a week. Shortbread and brownies keep for days airtight, and the bark and banana ice cream wait in the freezer. Make dipped strawberries and affogato on the day.
How do you melt chocolate chips without them seizing?
Keep every drop of water away and use gentle heat. Microwave at 50% power in 30-second bursts, stirring each time, and stop while a few lumps remain; stirring finishes the job. Seized chocolate will not dip well again, but a spoon of warm cream turns it into a sauce.
Can I use frozen berries in a crumble?
Yes, straight from the freezer; thawing them first makes it watery. Toss the frozen berries with the sugar and cornstarch and add about 10 minutes to the bake, 40 to 45 minutes at 375°F, until the juices bubble thickly at the edges, not just in the middle.
Why does my shortbread spread?
Butter that was too soft or melted, or too little flour. Use butter that dents when pressed but is still cool, spoon and level the flour or weigh it, and chill the pressed dough for 15 minutes before baking. Baking it pressed into a pan, as above, also stops it spreading.
What can I use instead of sweetened condensed milk?
For the cheesecake cups, beat ½ cup powdered sugar and ⅓ cup heavy cream into the cream cheese instead; it sets a little softer, so chill an extra hour. Sweetened condensed coconut milk swaps one for one.
What dessert can I make for last-minute guests?
Affogato, a mug cake each or chocolate-dipped strawberries, all in under 20 minutes. With 45 minutes, bake the one-bowl brownies or the berry crumble; both go into the oven within 10 minutes of starting.
Save the pin so the yogurt cake card and all 16 desserts are one tap away.
More Creamy, Easy Desserts
A Valentine table, two cheesecakes, strawberry cups, lemon desserts and dairy-free ideas.
Romantic Desserts
The rest of the Valentine table. See the desserts → CheesecakeMini Cheesecakes
The classic, baked in a muffin pan. See the recipe → StrawberryStrawberry Dessert Cups
Layered, chilled and made ahead. See the cups → CheesecakeSimple Churro Cheesecake
Cinnamon sugar over a creamy middle. See the recipe → LemonLemon Dessert Recipes
Bright and tangy, like the posset. See the list → Dairy-FreeVegan Dessert Recipes
No eggs, no dairy, still rich. See the list →Whisk gently, bake low, brown hard, chill overnight. Three ingredients and a spoon of honey make a cake that slices like cheesecake.
Pin this creamy yogurt cake for Valentine’s Day, or for any day that needs an easy dessert.
