Next, I add the eggs and thick Greek yogurt to a large bowl. I whisk everything together until the mixture becomes completely smooth and creamy. The first time I made this recipe, I rushed this step and ended up with small yogurt lumps. Now I take an extra minute or two to make sure the batter is silky.
Once the yogurt and eggs are fully combined, I add the protein bake mix (or vanilla DSP). I continue whisking until no dry pockets or lumps remain. The batter should be smooth, slightly thick, and pour easily into the prepared baking dish.
Finally, I pour the batter into the lined baking dish and gently smooth the surface with a spatula. I bake it for 35 to 40 minutes, until the edges are lightly golden and the center is just set. After baking, I let the cake cool completely before slicing. Trust me, this waiting time is worth it because the texture becomes much creamier as it cools.
Pro Tips for Best Results
I tested this recipe using both regular Greek yogurt and thick Greek yogurt, and the thicker yogurt consistently produced the creamiest cake. If your yogurt contains extra liquid, strain it first for the best results.
Another thing I learned is not to overmix after adding the protein bake mix. Once everything is smooth, stop whisking to keep the batter light.
Don’t skip the cooling step. The cake continues to firm up as it cools, giving it a texture that’s very similar to a light cheesecake.
Common Mistakes to Avoid
The biggest mistake I made the first time was using regular yogurt instead of thick Greek yogurt. The batter became too runny, and the final texture wasn’t nearly as creamy. (See the next page below to continue…)