Easy Light And Fluffy Yogurt Souffle Cake Recipe

When I first started my baking adventure, I never imagined yogurt could be the star of the show. Like most home bakers, I thought of it as just another sub-ingredient—something to add to smoothies, a topping for granola, or a secret ingredient for a savory dish. But now, let me introduce this simple yogurt cake recipe that’s incredibly light and fluffy!

Why This Light And Fluffy Yogurt Souffle Cake Is A Hit

Tender and fluffy texture: The combination of whipped egg whites and Greek yogurt gives the cake an incredibly light, airy texture that melts in your mouth. The water bath method ensures it stays moist and soft, preventing any dryness or cracking. Every bite is like a cloud!

Tangy, sweet flavor: The Greek yogurt adds a refreshing tanginess to the cake, which balances beautifully with the subtle sweetness from the honey. This delicate flavor profile makes it perfect for any occasion—whether you’re craving something sweet for breakfast, a snack, or even a light dessert after a meal.

Simple and versatile: With just a few basic ingredients, this is a foolproof recipe, like this no-bake cheesecake or vanilla cake. Plus, it’s incredibly versatile! You can customize it by adding other mix-ins or enjoy it plain for a simple, classic treat. It’s the kind of cake you can bake again and again, each time with your own twist!

9 Basic Steps To Make Light And Fluffy Yogurt Souffle Cake

Step 1

First thing first, preheat your oven to 150°C (300°F). This low-and-slow baking method ensures the cake stays tender and moist. Line your 16cm (6-inch) baking pan with baking paper. 

If you’re using a loose-bottom pan (like I do), make sure to wrap it tightly in aluminum foil. Trust me, this prevents any water from sneaking in during the water bath, which can ruin the texture of your cake.

Step 2

Separate 3 large eggs into two bowls—about 60g each, shell included. I know separating eggs can feel a little tricky, but with a bit of practice, you’ll find your rhythm. The key here is to get those yolks and whites in separate bowls, as they’ll be doing very different jobs in the cake.

Step 3

In one of the bowls with egg yolks, give them a good stir to break them up. Add 30ml vegetable oil (about 2 tablespoons) and whisk until combined. The oil helps keep the cake soft and moist, so don’t skip this step. 

Then, stir in 200g of sugar-free Greek yogurt (about 3/4 cup). This is what gives the cake its lovely tangy flavor. Add 15 ml honey (about 1 tablespoon) for a gentle sweetness, and mix it all together until smooth. It’s already starting to smell good!

Step 4

Now, sift the dry ingredients, including 20g all-purpose flour (about 2 tablespoons) and 18g cornstarch (about 2 tablespoons), into your egg yolk mixture. 

This step might seem small, but it makes a big difference in the texture—especially when you fold everything together. Give it a good stir until the batter is smooth and lump-free. The batter should be thick but still a bit runny—perfect for a fluffy cake.

Step 5

Next, it’s time to focus on the egg whites. Add 1 teaspoon lemon juice and a pinch of salt to your egg whites. The acidity from the lemon helps stabilize the whites, making them easier to whip into peaks. Using an electric mixer, start whisking the egg whites on medium speed. 

Gradually add in 60g granulated sugar (about 5 tablespoons), one spoonful at a time, while continuing to beat the whites. This helps the sugar dissolve evenly and ensures the peaks turn out just right.

Whisk until you reach medium peaks—not too stiff, but firm enough that when you lift the whisk, the peaks hold their shape.

Step 6

Take one-third of your whipped egg whites and gently fold it into the egg yolk mixture. I like to start with a spoon or spatula and fold carefully so I don’t deflate the whites. Trust me; go heavy on the mixing, and the cake will turn out unsightly flattened.

Once that’s incorporated, add the rest of the egg whites in two batches. Keep folding gently from the bottom up, rotating the bowl as you go.

Be careful not to overmix—if you do, you’ll lose all that airy fluffiness, and we definitely don’t want that! Stop folding when you don’t see any more white streaks.

Step 7

Pour your delicate, fluffy cake batter into the prepared cake pan and flatten the surface gently. Tap the pan a few times on the counter to release any big air bubbles hiding inside. 

Then, fill a baking sheet with hot water (enough to come halfway up the sides of your cake pan) and place the pan into the water bath. This will help keep the cake from cracking or drying out.

Pop the cake into the preheated oven and bake it at 150°C for about 50 minutes. The cake should be golden and slightly firm to the touch when done. 

Don’t worry if it still looks a little jiggly in the middle—if it’s set around the edges, it’s ready.

Step 8

When the cake is done, leave it in the pan for about 10 minutes to cool down. Once it’s cool enough to handle, carefully remove it from the pan and peel off the parchment paper. Don’t rush this part—let it rest as it continues to set up as it cools. Trust me, it’ll be worth the wait.

Step 9

Now, for the best part: slicing into this super soft, fluffy cake. It’s light as air and has a fresh, tangy yogurt flavor with just the right hint of honey sweetness. You’ll love how delicate and moist it is—perfect with a cup of tea or coffee.

I promise that this cake will become a favorite in your home—whether you’re baking for yourself and your family or sharing it with friends. It’s simple, yet special. Enjoy!

Tip from me: If you’re feeling adventurous, try adding a few fresh berries or a drizzle of extra honey on top before serving. It makes a beautiful presentation and adds a bit of extra flavor!

Some Baking Notes

Spice Up The Plain Batter

While the base cake is light, fluffy, and delicious on its own, you can easily spice it up to suit your tastes. I often toss in rainbow sprinkles for a fun pop of color—it’s perfect for kids or anyone with a sweet tooth! 

For a richer flavor, try adding chocolate chips, fresh fruits like this lemon berry yogurt cake recipe, or even dried fruits like raisins or cranberries. If you’re in the mood for something a little more indulgent, throw in some roasted and chopped nuts—I love walnuts or almonds for that extra crunch.

Fix A Sunken Cake

Now, if your cake has sunk in the middle (trust me, I’ve been there), it’s often a sign that the egg whites weren’t beaten to medium peaks or the batter was folded too roughly. 

When I first started baking, I would sometimes rush through the folding step, and that’s when I’d see that dreaded sunken center. The key is to be gentle and patient while folding the egg whites into the yolk mixture.

Also, make sure your oven is fully preheated before you bake, and avoid opening the oven door too soon. Sudden temperature changes can cause the cake to collapse.

FAQs

Can I use plain yogurt instead?

Yes, but the cake will lack flavor and might not be that dense and moist.

What can I substitute for lemon juice?

Cream of Tatar is the best stand-in here, but a teaspoon of vinegar also works in a pinch.

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Happy baking!