Fluffy Souffle Yogurt Cake
The good news is this delicious Souffle Yogurt Cake recipe is vegetarian, nut-free, and gluten-free. With some sugar substitutions, it can also be sugar-free and low-carb/keto.
We use Greek yogurt instead of cream cheese for our Souffle Yogurt Cake, which is rich in protein and creamy. Because it resembles a Japanese souffle cheesecake and is light and fluffy, we refer to it as a “faux” Japanese souffle cheesecake.
Our yogurt cake is an ideal accompaniment for any time of the year, joyous seasonal holidays, and potluck parties. It’s a particularly good option to whip up if the ladies pop around for a cuppa tea, cake, and chat. It’s kinder to the waistline than most cakes, so you will be all the more loved!
What’s To Love?
💕 No hard-to-find ingredients.
💕 Perfect for kids and adults alike.
💕 Makes a great dessert for almost any occasion or any time of the day.
💕 Decorate how you wish by adding more ingredients or using less.
💕 The yogurt cake has a small tang, but don’t worry, it’s not terribly sour. To counteract any sourness, we added caster sugar, and the decoration using powdered sugar helps with the process, too.
💕 The richness of the full-fat Greek yogurt and the eggs complement the cake beautifully. The subtle sweetness perfectly balances the sweet and tangy.
💕 The souffle is known for its delicate, jiggly appearance and mild, creamy flavor.
Have you already tried Souffle Yogurt Cake? If so, let us know how it was…we can’t wait to hear all about it!
Let’s Talk Ingredients
We feel every ingredient adds to the overall taste and texture; if you remove one, it’s like you’ve removed them all.
- Greek Yogurt — use full-fat dairy milk yogurt for best results. We have tried it with non-fat Greek yogurt, and the texture isn’t as creamy and dry.
- Egg Yolks — use medium-large eggs at room temperature.
- Egg Whites — use medium-large eggs at room temperature.
- Cornflour (Corn Starch) — gives the yogurt cake a light and fluffy texture and also acts as a binder. Cornflour and corn starch are the same ingredients; we use cornflour, not cornmeal.
- Vanilla Extract — use Nielsen Massey, which is made with real vanilla beans and alcohol. The vanilla is quite potent and adds a beautiful richness to desserts.
- Powdered Sugar — use powdered sugar (icing sugar) to add a little sweetness to the yogurt cake for aesthetic reasons; it adds a lovely final touch to this classic pudding.
For more detailed ingredients, see the recipe card.
Customizations
Here are some foodie alternatives should you want to make some changes:
- Greek Yogurt — we have used very creamy yogurts such as Muller Bliss, which have turned out incredibly lovely.
- Vanilla Extract — if you prefer a non-alcohol base, use vanilla flavoring.
- Eggs — we do not recommend substituting eggs simply because it’s an egg-based dessert.
NOTE: We do not suggest making the yogurt cake dairy-free.
When substituting ingredients, it’s essential to remember that the taste, texture, and overall result of the souffle yogurt cake might differ, particularly if you’re substituting many ingredients. The last thing you want is to end up with the Japanese souffle cheesecake, though it could taste very nice!
If you have made the cake with any customizations, we’d love to hear about it; please message us in the comments.
Best Sugar-Substitutes
Here is a list of sugar substitutes for the Souffle Yogurt Cake that have zero impact on blood sugar. Removing refined sugar reduces the carbohydrates to 1g per serving.
▶︎ Erythritol — ensure you buy free from GMO. Use equal amounts.
▶︎ Xylitol — ensure you buy free from GMOs, which originates from birch trees. Use equal amounts.
▶︎ Swerve — the ingredients are erythritol, oligosaccharides, and natural flavors. Use equal amounts.
▶︎ Allulose — is a rare sugar naturally found in fruits, figs, etc. We feel it can leave a slightly bitter aftertaste. Use equal amounts.
NOTE: The best combinations for the Souffle Yogurt Cake are any of the above sweeteners mentioned. Use a powder version for the topping.
Please let us know in the comments what sugar substitute you used and how much. This will help other super cooks.
Instructions – Overview
The souffle yogurt cake is easy to make and is even easier to eat. Here’s a breakdown of how to get started on your baking journey (more detailed instructions are in the recipe card):
▶︎ Let the Greek yogurt and eggs sit on the countertop for 10-15 minutes to get room temperature. We use this time to prepare the ingredients, preheat oven to Gas 3, 160°C, 320℉ and line the heatproof bowl with unbleached parchment paper.
▶︎ In a mixing bowl, combine egg yolks, Greek yogurt, cornflour flour, sugar, baking powder, and vanilla extract. Whisk to combine thoroughly.
▶︎ Whisk the egg whites until stiff, then fold into the other mixture and pour into the lined heatproof bowl.
▶︎ Use a water bath by placing your heatproof bowl inside a larger pan filled with hot water. Bake for 40-45 minutes. When cooked, turn off the oven and allow to cool for 30 minutes with the door slightly ajar.
▶︎ Gently remove the cake from the heatproof bowl, then gently remove the parchment paper. Place the cake on a cake stand or plate, then allow to cool completely in the refrigerator. Before serving sieve icing sugar over the top and your favorite fruit.
For more detailed instructions, notes, and ideas…see the recipe card.
Tools You’ll Need
Want to make the best Souffle Yogurt Cake? Using the correct equipment for preparation is essential; we think they’re a big helping hand. We understand that you might already have some of these kitchen tools to make this recipe, or you might want to use other tools and may not require our recommendations. Here are some of our suggestions to get you started:
- kMix – or this award-winning hand mixer.
- 1.5L Heatproof Bowl – used for baking the souffle.
- Mixing Bowl – if you’re using a hand mixer, you will need bowls to combine the ingredients.
- Egg Separator – to separate the egg yolk from the white.
- Silicone Spatula – for stirring and incorporating all the ingredients smoothly.
- Weighing Scales and Measuring Spoons – to measure the ingredients accurately.
If you love those gadgets for this recipe, then might love this Kmix for mixing, whisking, creaming, and beating. Sometimes, the Kmix is a better tool than a hand mixer; it’s good at lightening the load. It’s our go-to for many of our recipes, and we think it’s a great asset for all kitchens.
We use this Hamilton Beach Hand Mixer for baking because it’s incredibly smooth, doesn’t flick ingredients, has seven digital speeds, is quiet and quick, and has beaters with protective covers to stop your bowls from being scratched; as such, they lower the noise level. It also has kneaders, a single whisk attachment, and storage.
Check out our favorite kitchen equipment that we love to use with all our recipes.
Storing
See our FAQs for detailed instructions on storing, refrigeration, freezing, and defrosting and for answers to readers’ questions.
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant.
Pairing
Pairing the yogurt cake is the same as pairing Japanese souffle cheesecake; think of that, and you’re on the right track. It can be eaten as a standalone dessert or paired with a combination of foods. Here are our favorite go-to’s to eat with it:
▶︎ Serving a generous portion of fresh berries such as strawberries, blueberries, raspberries, or blackberries. They will add a burst of color and freshness to the plate.
▶︎ Compote is an excellent choice; we use morello black pitted cherry compote because the combination is tart and sweet.
▶︎ Drizzling raw honey over the top will add a delicious extra sweetness to the yogurt cake.
▶︎ Pair it with a scoop of Vanilla Ice Cream for an indulgent option. The cold, creamy ice cream complements the yogurt cake.
▶︎ We particularly love eating it with fresh whipped cream and drinking a fresh cup of Earl Gray Tea.
More Recipes
Here are some other creamy-rich recipes that we think you might also like:
Thank you for checking out Souffle Yogurt Cake!
We hope you enjoy making and eating it! Let us know how you get along, and please rate using the ⭐️ by the comments. HUNGRY FOR MORE? Subscribe to our newsletter and follow us on Facebook, YouTube, and Pinterest for all of our latest updates. Happy Baking!
⭐️ Quick Tip: Read the recipe in its entirety before you start. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand. Voila…you’re all set to go!
Fluffy Souffle Yogurt Cake
Ingredients
Equipment
Method
- Let the Greek yogurt and eggs sit on the countertop for 10-15 minutes to come to room temperature. We use this time to prepare the ingredients.
- Preheat oven to Gas 3, 160°C, 320℉.
- Line your heatproof bowl with unbleached parchment paper.
- Separate the yolks from the whites using an egg separator.
- Put egg yolks, Greek yogurt, cornflour flour, sugar, baking powder, and vanilla extract in a mixing bowl.400 ml Full Fat Greek Yogurt, 4 Egg Yolks, 50 grams Cornflour (Corn Starch), 1 tsp Baking Powder, 1 tsp Vanilla Extract, 50 grams Golden Caster Sugar
- Whisk to combine together thoroughly.
- Whisk the egg whites until stiff.4 Egg Whites
- Fold into the cake batter.
- Pour into the lined heatproof bowl.
- Use a water bath by placing your heatproof bowl inside a larger pan filled with hot water.
- Bake for 40-45 minutes.
- When cooked, turn off the oven. Allow to cool in the oven for 30 minutes with the door slightly ajar.
- Gently remove the cake from the heatproof bowl.
- Gently remove the parchment paper.
- Place the cake on a cake stand or plate.
- Allow to cool completely in the refrigerator.
- Sieve icing sugar over the top.2 tbsp Powdered Sugar
- Serve and enjoy!
Video
Notes
- Make sure your eggs and milk are at room temperature before starting. This ensures they blend smoothly and evenly, resulting in a smoother batter.
- For the best taste and texture, the yogurt cake must be chilled before serving. Let it cool completely at room temperature, then refrigerate it for at least 8 hours before serving.
- Use fresh, high-quality eggs and dairy products. The quality of your ingredients will significantly affect the cake’s flavor and texture.
- When whipping egg whites, use a clean, grease-free bowl and beaters. Whip until stiff peaks form. Properly whipped egg whites will provide the lift and airy texture that define the souffle yogurt cake.
- Use a water bath while baking to ensure even cooking and prevent cracking. Place your cake pan inside a larger pan filled with hot water. This helps regulate the temperature and prevents the cake from drying out.
- After baking, let the cake cool in the oven with the door ajar for about 30 minutes. Then, transfer it to a wire rack to cool completely. Gradual cooling helps prevent cracks.
- A stand mixer or an electric hand mixer will make whipping the egg whites easier.
⭐️ Please note that some of our posts may contain affiliate links. As an Amazon Associate, we earn from qualifying purchases, and any sales made through such links will reward us with a small commission at no extra cost to you. [Read More]
FAQ’s & Troubleshooting
By addressing these FAQs and troubleshooting tips, you can overcome common challenges and create a delicious batch of Souffle Yogurt Cake every time.
Your Questions Matter
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant. If you don’t already follow us, head over to our Twitter or Facebook to keep up to date with all our new recipes and articles.
For food safety top tips, check out USDA.gov.
Hey, I’m Sharon, I’m a full-time food blogger, mother of 3 grown adults and 3 huskies. Most days you can find me in the kitchen creating new recipes, I love cooking indulgent bakes and love sharing them. I am lucky to connect with and inspire people from all around the world and help you on your cooking journey so you can eat in style!
Love your souffle cake, it’s very tasty with strawberry sauce. I have been looking for a lighter cake for a long time. I’m glad I’ve found you!
Yes you’re right Sophie it is light and very tasty too. Ty