Soufflé Fluffy Yogurt Cake

by

This Soufflé Fluffy Yogurt Cake is a light, airy dessert with a delicate texture that melts in your mouth. Made with creamy yogurt and whipped egg whites, it’s less sweet than traditional cakes and has a subtle tang that pairs beautifully with fresh berries or a dusting of powdered sugar.

Prep Time

  • Prep Time: 20 minutes
  • Cook Time: 60–70 minutes
  • Cooling Time: 30 minutes
  • Total Time: 1 hour 50 minutes
  • Servings: 8

Ingredients

For the Cake

  • 7 ounces (200 g) cream cheese, softened
  • ½ cup (120 g) plain Greek yogurt or plain full-fat yogurt
  • ¼ cup (60 ml) whole milk
  • ¼ cup (55 g) unsalted butter
  • 6 large eggs, separated
  • ¾ cup (90 g) cake flour
  • 2 tablespoons cornstarch
  • ½ cup (100 g) granulated sugar, divided
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest (optional)
  • ¼ teaspoon salt
  • ½ teaspoon cream of tartar or 1 teaspoon lemon juice

Optional Toppings

  • Powdered sugar
  • Fresh strawberries
  • Blueberries
  • Raspberries
  • Whipped cream
  • Honey

Equipment

  • 8-inch (20 cm) round cake pan
  • Large roasting pan (for water bath)
  • Electric mixer
  • Mixing bowls
  • Fine mesh sieve
  • Rubber spatula

Instructions

Step 1: Prepare the Oven

  • Preheat oven to 320°F (160°C).
  • Grease and line the bottom of an 8-inch round cake pan with parchment paper.
  • Wrap the outside of the pan with aluminum foil to prevent water from leaking in during baking.

Step 2: Melt the Dairy

In a saucepan over low heat combine:

  • Cream cheese
  • Butter
  • Milk

Stir until smooth.

Remove from heat and whisk in:

  • Yogurt
  • Vanilla
  • Lemon zest

Allow to cool slightly.

Step 3: Add Egg Yolks

Whisk in the egg yolks one at a time until smooth.

Step 4: Add Dry Ingredients

Sift together:

  • Cake flour
  • Cornstarch
  • Salt

Fold into the batter until smooth with no lumps.

Do not overmix.

Step 5: Make the Meringue

In a clean bowl beat egg whites until foamy.

Add cream of tartar.

Gradually add the remaining sugar while beating.

Continue until medium-stiff glossy peaks form.

Do not overbeat.

Step 6: Fold Together

  1. Fold one-third of the meringue into the batter.
  2. Gently fold in the remaining meringue in two additions.
  3. Use a spatula and slow folding motions to preserve the air.

The batter should remain light and fluffy.

Step 7: Fill the Pan

Pour the batter into the prepared pan.

Tap gently once to remove large air bubbles.

Step 8: Bake Using a Water Bath

Place the cake pan into the roasting pan.

Pour hot water into the roasting pan until it reaches halfway up the sides of the cake pan.

Bake:

  • 320°F (160°C) for 20 minutes
  • Reduce to 285°F (140°C) and bake another 40–50 minutes

The cake should be lightly golden and slightly jiggly in the center.

Step 9: Cool Slowly

Turn off the oven.

Leave the oven door slightly open.

Allow the cake to remain inside for 15–20 minutes.

Remove and cool completely before unmolding.

Dust with powdered sugar before serving.

Serving Suggestions

Serve with:

  • Fresh strawberries
  • Mixed berries
  • Raspberry sauce
  • Lemon curd
  • Whipped cream
  • Honey drizzle
  • Berry compote

Tips for Success

  • Use room-temperature ingredients for a smoother batter.
  • Beat the egg whites only to medium-stiff peaks; overbeating can cause the cake to crack.
  • Fold the meringue gently to keep the batter airy.
  • The water bath helps prevent cracks and ensures even baking.
  • Let the cake cool gradually to minimize shrinking.
  • Chill for 2–3 hours for a firmer, cheesecake-like texture, or enjoy slightly warm for an extra-soft soufflé texture.

Variations

Lemon Yogurt Soufflé Cake

Add:

  • 2 teaspoons lemon zest
  • 1 tablespoon fresh lemon juice

Orange Yogurt Cake

Replace the lemon zest with orange zest and add 1 teaspoon orange extract.

Matcha Yogurt Cake

Mix 1 tablespoon matcha powder with the flour before sifting.

Chocolate Yogurt Cake

Replace 2 tablespoons of the cake flour with unsweetened cocoa powder.

Berry Swirl

Gently swirl a few tablespoons of strawberry or blueberry jam into the batter before baking.

Storage

Refrigerator: Store covered for up to 4 days.

Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Nutrition (Approximate Per Serving)

  • Calories: 240
  • Carbohydrates: 18 g
  • Protein: 8 g
  • Fat: 15 g
  • Saturated Fat: 8 g
  • Cholesterol: 165 mg
  • Sodium: 180 mg
  • Sugar: 13 g

Why You’ll Love This Recipe

  • Light, airy, and incredibly soft.
  • Naturally tangy from yogurt with a delicate sweetness.
  • Lower in sugar than many traditional cakes.
  • Elegant enough for special occasions yet simple enough for everyday baking.
  • Delicious with fresh fruit, whipped cream, or simply dusted with powdered sugar.

Leave a Comment