3-Ingredient Creamy Yogurt Cloud Cake

3-Ingredient Creamy Yogurt Cloud Cake turns Greek yogurt, eggs, and sweetened condensed milk into something surprisingly elegant. The top bakes deeply golden, while the center stays soft, airy, and almost cheesecake-like. Each slice has delicate bubbles, a gentle yogurt tang, and just enough sweetness for coffee or tea.

The secret is not another ingredient. It is the way the eggs are handled. Whipped whites give the cake its cloud-like lift, while a shallow water bath keeps the texture moist and even. Then the cake rests slowly in the turned-off oven, which helps it settle without collapsing.

This is an easy dessert, but it rewards a little patience. Chill it well before slicing, then serve cold or let it soften briefly at room temperature. The flavor becomes fuller, the texture creamier, and those tall golden slices cut beautifully.

Recipe Yield: 8 servings

INGREDIENTS

1 cup full-fat plain Greek yogurt
4 large eggs
3/4 cup full-fat sweetened condensed milk

INSTRUCTIONS

1. Prepare the pan and oven:
Preheat the oven to 350°F (175°C). Lightly grease a 7-inch round one-piece cake pan at least 3 inches deep. Line the bottom and sides with parchment paper, extending it about 2 inches above the rim.

2. Make the yogurt mixture:
Separate the eggs, placing the whites in a clean, dry mixing bowl. Whisk the yolks, Greek yogurt, and sweetened condensed milk together until completely smooth.

3. Whip and fold:
Beat the egg whites with an electric mixer until stiff peaks form. Fold one-third into the yogurt mixture to lighten it. Then, gently fold in the remaining whites in two additions until no white streaks remain.

4. Bake gently:
Pour the batter into the prepared pan without tapping out the air. Place the cake pan inside a larger baking pan. Add enough room-temperature water to reach 1/2 inch up the outside of the cake pan. Bake for 40 minutes. Then, reduce the oven temperature to 325°F (165°C) and bake for 10 minutes more. The top should be deeply golden, the edges set, and the center gently jiggly rather than liquid. If the center is still wet or registers below 160°F (71°C), continue baking at 325°F (165°C) in 5-minute increments until done. Finally, turn off the oven and leave the cake inside for 1 hour with the door closed.

5. Cool and chill:
Carefully remove the cake pan from the water bath. Cool in the pan for 30 minutes. Then, refrigerate the cake in the pan for at least 4 hours, preferably overnight. Lift it out using the parchment and let it stand for 15 minutes before slicing.

Helpful Tips to Perfect This Recipe

• Choose thick Greek yogurt: Use dense, full-fat Greek yogurt and leave behind any watery liquid collected in the container. Excess moisture can make the bottom heavy.
• Protect the whipped whites: Make sure the bowl and beaters are completely clean and dry. Fold slowly and stop once the batter is evenly combined so the cake keeps its cloud-like lift.
• Let the cake settle gradually: Do not open the oven during the final resting hour. The cake will settle slightly as it cools, which is normal. A thorough chill then creates cleaner slices and a creamier flavor.