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Quick Skyr Cake – five ingredients, one bowl, no flour, no butter. Skyr baked with eggs, maple syrup, and a little cornstarch comes out soft, slightly tangy, and a lot creamier than you expect from something this simple.
It is closer to a baked yogurt cake or a crustless cheesecake than a traditional loaf — less heavy, still satisfying. I make it when I want something that feels like dessert but doesn’t sit heavy afterward.
What Is Skyr?
Skyr is an Icelandic cultured dairy product — thicker and smoother than Greek yogurt, with a slightly milder tang.
It behaves like Greek yogurt in baking, which makes it a straightforward swap in recipes like this one. If you can’t find Skyr, plain full-fat Greek yogurt works the same way here.
What Makes This Cake Work
The formula is simple:
Skyr and eggs give you structure, cornstarch keeps the texture creamy rather than rubbery, and maple syrup sweetens it without making it heavy.
That’s the whole cake.
It is also easy to adjust.
Lemon zest and shredded coconut are both good add-ins.
Brown sugar or honey work in place of maple syrup.
It freezes well — slice it, wrap individually, and pull one out when you need it.
What You’ll Need
How to Make Skyr Cake
Whisk everything together in one bowl — no special technique, no folding.
Pour into a lined loaf pan and bake at 350F for 25–30 minutes.
The top will puff slightly and may crack at the edges.
That is normal.
The center should still have a very slight jiggle when it comes out — it firms up as it cools. If the center looks fully set in the oven, it will be a little grainy once sliced.
Let it cool completely in the pan.
Use a paring knife to loosen the edges before slicing — the cake is soft and needs a careful hand.
Chill it before serving if you want a denser, cleaner slice.
Tips
Do not overbake.
The difference between creamy and dry in this cake is a few minutes — pull it when the center still jiggles slightly.
A fan oven bakes it more evenly than a conventional oven.
Both work, but check it a few minutes earlier with fan.
For a fluffier texture closer to a traditional cake, add 2 tablespoons of all-purpose flour and ¼ tsp baking soda to the batter.
Use full-fat Skyr for the creamiest result.
Lower-fat versions work but the texture is slightly less rich.
Storage
Fridge: covered for up to 4 days.
Freezer: wrap slices individually in plastic wrap and place in a zip-top bag.
Freeze for up to 2 months.
Thaw overnight in the fridge.
Substitutions
Maple syrup → brown sugar, honey, or any sweetener you prefer.
Start with 2 tablespoons and add more to taste — the cake is lightly sweet by design.
Vanilla extract → vanilla bean paste for a stronger aroma.
Serve with fresh berries, a dusting of powdered sugar, or a drizzle of maple syrup.
FAQ
Soft and lightly tangy — somewhere between a baked yogurt and a crustless cheesecake.
It is not as dense or rich as a cheesecake and not as sweet as a traditional cake.
The maple syrup keeps it mild. If you want more sweetness, add an extra tablespoon or serve with a drizzle on top.
Yes. Plain full-fat Greek yogurt is the closest substitute — same thick texture, similar tang.
The result is almost identical.
Avoid low-fat or non-fat Greek yogurt; the cake will be less creamy and can turn slightly rubbery.
A crack across the top is normal with this recipe and does not mean anything went wrong. It is similar to what happens with cheesecakes.
If the crack is very deep or the edges look dry, the oven ran a little hot — try checking it 5 minutes earlier next time.
Yes. A small springform pan (6–7 inches) works well and gives you a rounder shape that is easier to slice cleanly.
Adjust the baking time slightly — start checking around 20 minutes since the batter spreads thinner than in a loaf pan.
More Recipes You May Like
- Dairy-Free Cheesecake Recipe
- Lemon Curd Whole Wheat Pancakes
- Cottage Cheese Bagels
- Cottage Cheese Pizza
Skyr Cake
Ingredients
- 400 g plain Skyr yogurt, or full-fat Greek yogurt
- 4 large eggs
- 2 –4 tablespoons maple syrup, to taste
- 4 tablespoons cornstarch
- 1 teaspoon vanilla extract, or vanilla bean paste
- 1 pinch salt
Optional add-ins:
- Zest of 1 lemon
- 1 tablespoon shredded coconut
Video
Instructions
- Preheat oven to 350°F (175°C), or 150°C fan / 165°C conventional. Line a loaf pan or small springform pan with parchment paper.
- In a large bowl, whisk together Skyr, eggs, maple syrup, cornstarch, vanilla, and salt until smooth. Add lemon zest or coconut if using.
- Pour into the prepared pan and smooth the top.
- Bake for 25–30 minutes until just set with a slight jiggle in the center. The top may crack slightly — this is normal.
- Cool completely in the pan. Use a paring knife to loosen the edges before slicing. Chill before serving for a denser, cleaner slice.
- Serve with fresh berries, powdered sugar, or a drizzle of maple syrup.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
