Description
Experience the viral creamy yogurt cake! Just 3 core ingredients yield a light, custard-like texture and dramatic, rustic crust. Simple whisk-and-bake instructions.
Ingredients
- Greek Yogurt (full-fat): 4 cups (900g)
- Large Eggs: 4 large
- Granulated Sugar: 3/4 cup (150g)
- Vanilla Powder: 1 teaspoon
- Baking Powder: 1 teaspoon
- Fine Sea Salt: 1/4 teaspoon
- Optional: Powdered Sugar, for dusting
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Line an 8-inch springform pan with parchment paper, allowing the paper to overhang the sides. For a rustic finish, crumple the parchment paper before lining the pan.
- Step 2: In a large mixing bowl, gently whisk the eggs until they are slightly frothy. Add the granulated sugar, vanilla bean paste, and fine sea salt, mixing until the sugar is mostly dissolved and the mixture is pale yellow.
- Step 3: Add the Greek yogurt and baking powder to the egg mixture. Stir gently with a rubber spatula until the ingredients are just combined and the batter is smooth, being careful not to overmix.
- Step 4: Pour the creamy batter into the prepared springform pan. Transfer the pan to the center rack of the preheated oven.
- Step 5: Bake for 45 to 60 minutes, or until the top of the cake is deeply golden brown, caramelized, and slightly cracked, but the center still has a slight jiggle.
- Step 6: Remove the cake from the oven and allow it to cool completely in the pan before slicing and serving (the cake will deflate significantly upon cooling, which is normal). Dust with powdered sugar if desired.
Notes
- Store leftovers wrapped tightly in plastic wrap in the refrigerator for up to 4 days; let slices sit at room temperature for 15 minutes before enjoying for the best texture.
- If you prefer a touch of warmth, briefly heat individual slices in a microwave for 15-20 seconds only to avoid drying out the moist, dense interior.
- Enhance the creamy tanginess by serving slices with a dollop of lemon curd or a generous scattering of fresh mixed berries marinated lightly in honey.
- Chef's Tip: Use only full-fat Greek yogurt, as low-fat or regular yogurt contains too much water and will result in a much looser, less structured, and potentially sunken cake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8th of cake)
- Calories: 137
- Sodium: 41mg
- Fat: 5.0g
- Saturated Fat: 2.5g
- Trans Fat: 0g
- Protein: 15.0g