3 Ingredient Yogurt Soufflé Cake

Name: 3 Ingredient Yogurt Soufflé Cake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Japanese
Ingredients: 1 cup (250 g) Balkan or Greek yogurt; 2 large (112 g) eggs; 1/4 cup (50 g) sugar; 1 1/2 cup (375 g) Balkan or Greek yogurt; 3 large (168 g) eggs; 1/3 (75 g) sugar

This 3-Ingredient Yogurt Soufflé Cake is a light, fluffy, and effortless dessert that’s perfect for any occasion. Made with just eggs, yogurt, and sugar, it has a delicate texture that melts in your mouth.

Easy Yogurt Cake
Ingredients for Yogurt Soufflé Cake
How to Make Soufflé Cake with Yogurt
Tips for Success
Serving Suggestions
How to Store Soufflé Cake
FAQ
3 Ingredient Yogurt Soufflé Cake Recipe

Easy Yogurt Cake

This easy yogurt cake is adapted from my mom’s recipe. When we were younger we lived quite frugally so she would buy 50% off yogurt, strain them and make them into this cake. It’s light and fluffy like castella but moist and melts in your mouth like cheesecake! Depending on the type of yogurt you use, it does taste a bit like Japanese Soufflé cheesecake. It’s also lighter and a bit on the healthier side since we’re not using any cream cheese, heavy cream and minimal amount of sugar.

Ingredients for Yogurt Soufflé Cake

You only need 3 simple ingredients for this Soufflé cake and they’re inexpensive too.

Eggs – These provide structure and help the cake rise, creating the light and airy soufflé texture.
Yogurt – The base of the cake, adding moisture, tanginess, and a creamy flavor. I like to use either Balkan or Greek yogurt, but you can also use regular yogurt. Just be sure to strain as much of the extra liquid! You can use full-fat or low-fat, depending on your preference.
Sugar – Adds just the right amount of sweetness to balance the tanginess of the yogurt.

How to Make Soufflé Cake with Yogurt

This yogurt Soufflé cake is really easy to make once you get the hang of it. It takes about 10 minutes to make the batter and then the rest of the time is in the oven.

making yogurt souffle cheesecake with whipped eggs

Strain the yogurt using a yogurt strainer or cheesecloth until it weighs about 100 grams, as excess yogurt can make the cake too wet.
Separate the egg whites from the yolks, ensuring the egg white bowl is clean and dry. Whisk the egg yolks with the strained yogurt until smooth and fully combined.
Beat the egg whites with sugar using an electric mixer until stiff peaks form.
Gently fold a scoop of the whipped egg whites into the yogurt mixture, repeating two more times, then fold the yolk batter into the remaining whipped egg whites.
Place the cake pan into a larger baking dish and pour hot water into the larger dish about 1-2 cm high.
Bake the cake at 400°F for 10 minutes, then open the oven door briefly, reduce the heat to 320°F, and bake for another 40-50 minutes for 12 cm or 50-60 minutes for 15 cm.

Tips for Success

Strain the Yogurt Well: Ensure the yogurt is thoroughly strained to about 100 grams to avoid excess moisture that can make the cake too wet. I highly recommend a yogurt strainer.
Whip the Egg Whites Properly: Beat the egg whites until they form stiff peaks, ensuring they are firm and glossy. This is crucial for achieving the light, airy texture of the cake.
Fold the Egg Whites Gently: Fold the whipped egg whites into the yogurt mixture gently to maintain their volume. Use a whisk and then a spatula and incorporate the ingredients with a careful folding motion rather than stirring.
Use a Water Bath: Bake the cake in a water bath to ensure even cooking and prevent the edges from over-browning. The steam from the water bath helps maintain a moist, delicate texture.
Monitor Oven Temperature: Preheat your oven to the correct temperature and follow the baking instructions precisely. Start at 400°F (200°C) and then reduce the heat to 230°F (110°C) to bake the cake gently and evenly.

Serving Suggestions

This cake is really good as is, but here are some serving suggestions to elevate it!

Dust with Powdered Sugar: Lightly dust the cooled cake with powdered sugar for a simple, elegant touch. This adds a subtle sweetness and a classic look.
Top with Fresh Fruit: Serve the cake with fresh fruit such as berries, mangoes, sliced kiwi, or citrus segments. The fruit adds a burst of flavor and a vibrant contrast to the cake’s delicate texture.
Pair with a Light Sauce: Drizzle the cake with a sauce, like salted caramel, honey or fruit coulis. This adds extra flavor and a touch of sophistication to each slice.

How to Store Soufflé Cake

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing as the texture does change.

FAQ

Why is my cake not rising properly?

The cake may not rise properly if the egg whites were not beaten to stiff peaks, if the folding process was too rough, or if the oven temperature was incorrect. Ensure that egg whites are beaten well and folded gently into the batter, and check that your oven is preheated to the right temperature.

Can I use flavoured yogurt?

Yes! Please note that the flavour and sweeetness of the cake will change though.

Why did my cake sink?

If your soufflé cake sank, it could be due to underbeaten egg whites, which failed to provide enough structure. Overmixing or rough folding can deflate the batter, while incorrect oven temperatures or opening the oven door too soon can also affect rising.

Enjoy!! If you make this 3 Ingredient Yogurt Soufflé Cake recipe, let me know! Leave a comment, rating and if you decide to share it on socials, tag me on instagram @Okonomikitchen. I’d love to hear from you!