Yogurt Cake: the fluffiest cake you’ll ever make

Total time: 10 Min
Difficulty: Low
Serves: 4-6
By Cookist

Looking for a light, airy cake that makes quite a statement? Made with little sugar and cornstarch, this yogurt cake recipe is a high-rise, whipped egg white cake—similar to a Japanese yogurt cake. The batter is made, then the yogurt and chocolate chips are folded in. The thin batter is poured into the baking tin, and baked until light and fluffy. Dust the cake with a bit of powdered sugar and serve. The chocolate chips add a bit of crunch and just a slight chocolate flavor. The cake can be served on its own, or with a scoop of your favorite ice cream.


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.

Feel free to substitute the chocolate chips with white chocolate chips. You can also use freeze-dried berries instead of chocolate chips.

For a citrusy flavor, leave out the chocolate chips, and add orange, lime, or lemon zest (or a combination of all three!). Decorate with more zest.

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 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
Greek Yogurt
4 tbsp
Baking powder
1/2 tsp
Chocolate chips
Powdered sugar


Place the sugar in a large mixing bowl, and add the sugar.

Whisk until smooth.

Add the baking powder and cornstarch and whisk again.

Add the yogurt and whisk until all the ingredients are well combined.

In another clean bowl, beat the egg whites until stiff peaks form.

Fold the whipped egg whites into the batter.

Add the chocolate chips and mix gently.

Pour the batter into an 8-inch cake pan lined with parchment paper. Bake at 170°C/350°F for 1 hour.

Dust with powdered sugar.

Serve and enjoy!

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