The American Table’s 3-Ingredient Yogurt Custard Cake
- Prep Time: 5 minutes
- Chilling Time: 2 hours
- Cook Time: 1 hour
- Total Time: 3 hours 5 minutes (includes chilling)
- Yield: 1 6-inch cake (8 servings) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American / Greek Fusion
Description
This miraculously creamy cake feels like a cross between a light soufflé and a dense cheesecake, yet it comes together with just three simple kitchen staples. Because it relies on the natural tang of Greek yogurt without added sugar, it serves as a wonderful, low-carbohydrate canvas for fresh berries or a drizzle of sugar-free syrup. It is a fantastic, protein-packed dessert option that supports steady energy levels rather than causing sharp spikes.
Ingredients
- 5 tablespoons cornstarch (or substitute with tapioca flour)
- 4 large eggs (room temperature preferred for better blending)
- 1 ½ cups plain 5% Greek yogurt (approx. 300g; do not use non-fat for best texture)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 6-inch springform pan lightly with cooking spray, then line both the bottom and sides with parchment paper. Tip: Crumpling the parchment paper into a ball and then smoothing it out makes it much easier to press into the curves of the pan.
- Combine the Base: In a large mixing bowl, whisk the Greek yogurt to loosen it up. Crack in the eggs and whisk vigorously until the mixture is completely combined and silky smooth.
- Incorporate the Starch: Sift the cornstarch (or tapioca flour) directly over the yogurt mixture to prevent lumps. Whisk again until fully incorporated and the batter is uniform.
- Bake: Pour the batter into your prepared pan. Bake for roughly 50 to 60 minutes. You are looking for the top to puff up significantly and turn a lovely golden brown.
- Cool and Set: Remove the cake from the oven. Do not panic when the top deflates within a minute or two—this is the expected behavior for this custard-style cake. Let it cool on the counter for 30 minutes, then transfer the cake (still in the pan) to the refrigerator. Chill for at least 2 hours to allow the custard to set firm before slicing.
Notes
- Flavor Expectation: This cake is very lightly sweet and tart, similar to a plain cheesecake. If you prefer a sweeter dessert, serve it with fruit, honey, or a dusting of powdered sweetener. For a zero-calorie sweetness boost inside the cake without adding ingredients, use a vanilla-flavored Greek yogurt (check carb counts) or simply top generously.
- Allergy Alert: This recipe contains Eggs and Milk (Dairy).
- Dietary Tip: This recipe offers a low-calorie, low-net-carb slice with a solid protein boost and no added sugar, making it a gentle option for blood sugar management. However, because it contains saturated fats from the dairy but no dietary fiber, we recommend serving it alongside high-fiber berries. This pairing helps balance the meal perfectly for those tracking their intake.
Personal Twist
- The “Brulee” Top: For a contrasting texture, sprinkle a tiny amount of granular monk fruit sweetener on top right before serving and torch it quickly for a crackly crust.
- Zesty Lift: While keeping the ingredients to three, serving this with fresh lemon zest grated over the finished slice adds a bright aroma that complements the yogurt’s tang perfectly.
- Warm or Cold: While the recipe calls for chilling to set, eating a slice slightly warm gives it a texture closer to a bread pudding—try it both ways to see which you prefer!
Nutritional Info (per slice, 1/8th of cake): Calories: 93 | Total Fat: 4.5g (Saturated: 2g) | Cholesterol: 95mg | Sodium: 50mg | Total Carbs: 7g (Fiber: 0g, Sugars: 2g) | Net Carbs: 7g | Protein: 6.5g
These are approximate estimates based on standard nutritional data. Values may vary based on brands, exact measurements, and specific ingredients. For precise calculations, use a nutrition tracking app like MyFitnessPal or consult a reliable database.
Kristina Hanson is an independent wellness researcher and the founder of DailyZests. After a PCOS diagnosis, she focused her research on managing insulin resistance through evidence-based nutrition. Her work translates the science of DASH, Mediterranean, and Low-Carb eating into easy, family-tested recipes.
