Fluffy Yogurt Cake Recipe 🍰
The World’s Softest Yogurt Cake – Light, Airy, and Melt-in-Your-Mouth Delicious!
The first time I tried this yogurt cake, it reminded me of a cloud – soft, delicate, and full of quiet joy. It’s inspired by the ever-popular Japanese-style souffle cheesecake, but made simpler with everyday ingredients like yogurt and eggs. I stumbled across the original version on a quiet afternoon of recipe hunting and instantly knew I had to try it.
After a few tweaks, this became my go-to comfort cake. It’s not overly sweet, it’s incredibly fluffy, and it has this gentle tang from the yogurt that makes every bite magical.
Whether you’re an experienced baker or just starting out, this cake will win your heart – and your taste buds. Let’s get baking!
🧰 Tools Table
| Tool | Purpose | Where to Buy |
|---|---|---|
| Mixing Bowls | To separate and mix yolks, whites, and batter | Any kitchen supply store |
| Hand Mixer or Stand Mixer | To beat egg whites into stiff peaks | Online or appliance store |
| 18cm Round Cake Mold | Shape and bake the cake | Amazon, baking stores |
| Fine Mesh Sieve | For sifting flour to prevent lumps | Supermarkets or online |
| Deep Baking Pan | For water bath (bain-marie) | Cookware stores |
⏱️ Prep Time
- Total Time: 100 minutes
- Prep: 20 minutes
- Baking: 80 minutes
🧂 Ingredients
- 4 Egg Yolks
- 250g Plain Yogurt (unsweetened)
- 40g Cake Flour (~4 tbsp sifted)
- 4 Egg Whites
- ÂĽ tsp Lemon Juice
- 80g Sugar (~6½ tbsp)
- Hot Water (for water bath)
👩‍🍳 Instructions
- Prep Your Oven
Preheat the oven to 150°C (300°F). Place a deep baking pan inside to prepare for the water bath. - Mix the Yolks & Yogurt
In a large bowl, whisk together the egg yolks and yogurt until smooth and fully combined. - Sift in the Flour
Use a fine mesh sieve to sift the cake flour into the yogurt mixture. Fold gently to avoid clumps and preserve airiness. - Whip the Egg Whites
In a clean, dry bowl, beat the egg whites with lemon juice until foamy. Gradually add sugar in 3 parts, continuing to beat until firm peaks form. - Combine the Mixtures
Add one-third of the whipped egg whites into the yolk mixture. Fold gently. Then add the rest in two more additions, folding carefully each time. The batter should be smooth, airy, and glossy. - Prepare the Mold
Line the bottom of the 18cm cake mold with parchment paper. Do not grease the sides — this helps the cake rise evenly. - Water Bath Baking
Pour the batter into the mold. Tap gently to release air bubbles. Place the mold into the preheated water bath.
Bake at 150°C (300°F) for 80 minutes. - Cool Down Gently
After baking, leave the oven door slightly ajar and let the cake cool inside for 10–15 minutes. Then remove from the mold and cool completely.
❄️ Food Storage
- Room Temp: Best enjoyed within 6–8 hours fresh for the fluffiest texture.
- Refrigerated: Store in an airtight container for up to 3 days.
- Reheat Tip: Microwave for 10 seconds to restore softness before serving.
🌟 Pro Tips
- Don’t Overbeat the Whites: Stiff, but not dry. Overbeating can cause cracking.
- Water Bath Matters: Ensures even, moist baking and prevents cracks.
- Add Flavor: A splash of vanilla extract or zest of lemon can elevate this cake beautifully.
- Go Gluten-Free: Swap cake flour with sifted cornstarch or rice flour.
- Presentation Tip: Dust with powdered sugar or serve with fresh berries for a charming touch.
🧾 Nutrition Facts (Per Serving – Based on 8 slices)
| Nutrient | Amount |
|---|---|
| Calories | 115 kcal |
| Protein | 4.5g |
| Total Fat | 3.5g |
| Saturated Fat | 1.2g |
| Carbohydrates | 16g |
| Sugars | 11g |
| Fiber | 0.2g |
| Sodium | 50mg |
| Calcium | 60mg |
âť“ FAQs
1. Can I use Greek yogurt?
Yes, but thin it slightly with milk or water to match the consistency of regular yogurt.
2. What can I substitute for cake flour?
You can use all-purpose flour with a touch of cornstarch (3:1 ratio).
3. My cake deflated after baking—what went wrong?
Overmixing or removing from the oven too quickly can cause deflation. Cool gradually.
4. Can I make this cake in advance?
Absolutely! It keeps well for a couple of days in the fridge — just serve slightly warmed or room temp.
5. Is it safe to reduce the sugar?
Yes, though reducing too much may affect texture. Try lowering to 60g for a less sweet version.
đź’¬ Final Thoughts
This fluffy yogurt cake is pure magic – no fancy ingredients, no complicated steps, just heartfelt baking. Whether you’re making it for guests or enjoying it with a cup of tea, it’s a gentle reminder that sometimes, the simplest things are the most delightful.
I hope this recipe brings you the same joy it brings me every time I bake it. Let me know how yours turns out – I’d love to hear your twist on it! 💛🍰
Happy baking!
– From my kitchen to yours.