3 ingredient yogurt cake (suitable from 6 months+)

Read on if you want to find out what you can make with that half of huge yogurt pot sitting in the fridge, waiting for better days, all lonely and forgotten. Or waiting to be turned into a yogurt cake.


This is a recipe from my 3 ingredients ecookbook which you can purchase here, or by clicking the image below to read more info about it.



Don’t get me wrong, I love yogurt. In fact, I don’t think I’m having enough of it, leaving the kids to enjoy it in various combos and me just chilling with a glass of juice instead.


But sometimes I buy too much, get tired of their combos and I don’t serve it as often.


(Here’s a tip: top your soups or broths with a little bit of yogurt. One: they cool down faster. Two: it adds some creaminess and softness to the liquid.)


Can’t remember the first time I came across this recipe. Must have been in one of the Facebook groups, when someone mentioned the name “ghismana”.


It’s a traditional dish made in a particular area of my home country, Romania. 


You could call it a crossover between a souffle and some sort of eggy pudding. 


The recipe calls for yogurt, but the good news is that you can also substitute it with:


  • kefir
  • sana
  • sour cream
  • buttermilk


The first two from the list above are types of drinkable dairy, usually found in European aisles in big supermarkets. 


No matter which one you use though, the purpose is the same: to bind the flour together with the eggs.


soft yogurt cake for babies


Why should you make this yogurt cake (aka ghismana)?


1. It’s easy and quick.


3 ingredients is all you need basically: yogurt, eggs and flour.


And the fact that you can replace one of them with something else makes it even more appealing. 


2. It’s very soft, easy to chew.


For little babies, this makes a great food to start solids with. 


You can portion it in different sizes and shapes and it holds together very well. 


3. You most likely have the ingredients in the house already


I don’t like going to the shop just to buy that one ingredient missing from a recipe, so this one is just right up my alley.


4. It’s nutritious


If you look at the ingredients, you have: protein from the egg and yogurt, fat and dairy from the yogurt, carbs from the flour. That’s 3-4 food groups covered in one recipe.


And when you think babies do not eat much at the beginning, it becomes even more important to pack as much nutrients as possible in one bite.



section of the yogurt cake suitable from 6 months and up



How to serve this yogurt cake?


If we’re talking 6-8 month old babies (who haven’t developed that pincer grasp yet) then finger shaped pieces are the way to go.


Once they get that pincer grasp established, you can try decreasing the size into chunks they can grab between the thumb and pointing finger.


I like to also serve a piece of fruit alongside, just to cover all food groups at one meal.



How to store this yogurt cake for later?


This keeps well in the fridge for 2-3 days. You can enjoy it cold as well; I find it rather refreshing.


I haven’t tried freezing it to be honest, because I want to serve it multiple days in a row. The fact that it has dairy in it makes me think it doesn’t freeze well.


You can always adapt the quantities to what you want or have and minimise waste.



If you’re convinced, let’s get the ingredients out and start our recipe! Remember to tag me on social media @weaningful so that I can see your wonderful creations.


section of the yogurt cake suitable from 6 months and up

3 ingredient yogurt cake (finger food from 6 months+)

Yield: One 26cm cake
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

This is a great recipe for starting solids with your baby, but is also great for toddlers and older kids (eg: lunchboxes).


  • 500g/2cups/17oz yogurt (I used Greek with 10% fat) or substitute as per notes below.
  • 3 eggs
  • 150g/ 1 and 1/5 cups / 5 oz self-raising flour (or plain flour + 1 and 1/2 level teaspoon of baking powder)


  1. Preheat your oven at 180C(fan)/200C(electric)/400F/Gas mark 6.
  2. Mix all the ingredients until smooth.
  3. Grease a 26cm round pie ceramic dish or similar.
  4. Pour your mixture in the dish and bake for 40-45 minutes.


1. Yogurt can be replaced with kefir, sana, sour cream or buttermilk.

2. You can add pieces of fruit to the mix if you want, but I tend to stay away from fruits which have a high content of water for example. Or at least use a small amount to prevent soggyness.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 60Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 47mgSodium: 159mgCarbohydrates: 9gFiber: 0gSugar: 0gProtein: 3g

This quick cake recipe is suitable from 6 months and up and uses only 3 ingredients: yogurt, eggs and flour. It's soft and makes great finger food for starting solids or doing baby led weaning.


This 3 ingredients yogurt cake is easy, quick and nutritious for babies, toddlers and beyond. Makes great first food when introducing solids or a quick breakfast idea for lazy mornings.


This kid friendly yogurt cake makes great finger food for babies just starting solids, picky toddlers or older kids who need something easy and quick in their lunchboxes.

6 thoughts on “3 ingredient yogurt cake (suitable from 6 months+)”

    • Hi Ildiko, those sound like great add-ins! Will try the zest next time I make this too. Raisins are also a great idea, thanks for suggesting. Even though I expect my kids to pick at them and only eat those :))

  1. What a great recipe, quick and easy!
    No issues with freezing it, a quick zap in the microwave (when in small pieces) and it was ready to serve.

    • Hi Zin, yes it does turn solid, not fluffy like a proper “cake”. Maybe I should name it something different to no confuse others too.

      Thanks for trying it out.


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