Cloud Greek yogurt cake: delicious and soft as a cloud!

Difficulty: Low
Serves: 4-6
By Cookist

Yogurt cake is a light and fluffy dessert that is perfect for any occasion. Made with egg yolks, beaten egg whites, a bit of sugar, cornstarch, and tangy yogurt, this cake is a healthier alternative to traditional cakes. The yogurt adds a subtle tanginess to the cake and keeps it moist, while the egg whites give it a cloud-like texture. Yogurt cake is easy to make and requires only a few simple ingredients. It's perfect for those who love to indulge in something sweet without the guilt. Whether you're hosting a party or looking for a healthy dessert option, this cloud yogurt cake is sure to impress.

Yogurt Cake Variations

To add more texture to the cake, add mini chocolate chips or freeze-dried berries to the cake batter.

For a citrusy flavor, add orange, lime, or lemon zest (or a combination of all three!) to the cake batter. Decorate with more zest.

Skip the vanilla essence and use almond extract instead!


Don’t skip the water bath—it will ensure that the cake cooks through before burning.

Make sure to use only full-fat Greek yogurt. If you can’t find it in a store near you, look for any other full-fat thick-style yogurt.

The bowl used for whipping the egg whites must be clean. If there is any fat residue, the egg whites won’t whip properly.

Make sure to use fresh eggs, as they will be easier to whip to stiff peaks.

Make sure to use parchment paper. The cake rises quite high and the parchment paper will provide support to the cake as it rises.

Don’t omit the cornstarch. It helps to absorb some of the residual liquid left behind from the yogurt.

The eggs are a big part of this cake, so they can’t be replaced with an alternative.

Can It Be Made Ahead of Time?

The yogurt cake tastes even better the next day after it rested in the fridge! You can serve it cold, straight out of the fridge.

How to Store the Yogurt Cake

Store the cake in the fridge, in an airtight container for up to 4 days.

Can You Freeze the Yogurt Cake

Yes, this yogurt cake can be frozen! To freeze, wrap the cooled cake tightly with plastic wrap and then add a layer of foil. Freeze for up to 3 months. Thaw in the fridge.


Egg yolks
Egg whites
90g (1/2 cup)
Greek Yogurt
310g (1 1/4 cups)
1 lemon zest
Vanilla Extract
1 tsp
A pinch of salt
60g (1/2 cup)


Transfer the egg yolks to a large mixing bowl, combine with sugar, lemon zest, and vanilla, and whisk until smooth.

Add yogurt and whisk again for 5 minutes. Add cornstarch and whisk for another 5 minutes.

Pour egg whites into a bowl, add salt, and whisk them until they form stiff peaks.

Fold the egg whites into the yolk mixture.

Grease and line a cake tin with parchment paper. Place the cake tin in an 8×8-inch glass baking dish. Pour the batter into the prepared cake tin. Fill the glass baking dish with 1 inch of water.

Bake for 60 minutes at 160°C (320°F).


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