French Yogurt Cake

Ingredients

• 113 g (4 oz; 1/2 cup; 1 container)plain or vanilla yoghurt
• 200 g (1 cup; 2 containers)granulated sugar
• 180 g (1 1/2 cups; 3 containers)plain flour
• 15 ml (1 tablespoon)baking powder
• 113 ml (4 oz; 1/2 cup; 1 container)vegetable oil or apple sauce
• 3 largeeggs
• 5 ml (1 teaspoon)vanilla extract

Instructions

1. 1

   Prepare the oven

   Heat the oven to 180°C (350°F). Grease or line a 23 cm (9-inch) round cake tin.

2. 2

   Add the yoghurt

   Put the yoghurt in a large mixing bowl.

3. 3

   Whisk the wet ingredients

   Add the eggs, sugar, vanilla extract and 1 yoghurt pot of oil or apple sauce (113 ml; 4 oz). Whisk until combined.

4. 4

   Clean the pot

   Wash and dry the empty yoghurt pot.

5. 5

   Mix the batter

   Add the plain flour and baking powder, then mix well. If you like, fold in up to 120 ml (1/2 cup) of fruit.

6. 6

   Bake the cake

   Pour the batter into the prepared tin and bake for 35–40 minutes, or until a toothpick inserted in the centre comes out clean. Cool the cake completely on a wire rack before cutting and serving.

What is French yogurt cake?

French yogurt cake, often called gâteau au yaourt, is a homely cake built around a pot of yoghurt. The empty pot traditionally serves as a simple measure, so the recipe is easy to follow without weighing every ingredient.

This version keeps the method straightforward: whisk the wet ingredients by hand, stir in the flour and baking powder, then bake. Yoghurt gives the crumb moisture, while oil keeps the mixing simple and the cake soft.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2830 calories, 42g protein, 343g carbs, 131g fat.

Most of the carbohydrates come from the sugar and flour, while the vegetable oil supplies most of the fat; the eggs, yoghurt and flour contribute protein. The nutrition estimate treats the single listed serving as the whole cake, so for a more balanced plate, serve a smaller slice with fruit and yoghurt.

The pot as a measure

Yoghurt first: add it to the bowl, then use the empty pot to measure the oil or apple sauce if you are following the pot-measure approach. Wash and dry the pot before using it for dry ingredients.

Level measures: spoon flour loosely into the pot rather than packing it down, then level it. The listed gram amounts are useful if you would rather use scales.

Mixing without a mixer

Wet mixture: whisk the yoghurt, eggs, sugar, vanilla and oil or apple sauce until they are blended. A hand whisk is enough; there is no need to whip the mixture until fluffy.

Flour mixture: add the flour and baking powder and stir just until no dry patches remain. Overmixing after the flour goes in can make the cake less tender.

Checking when it is done

Centre test: start checking at 35 minutes. A toothpick pushed into the middle should come out clean; if it carries wet batter, bake for a little longer within the stated 35–40 minute range.

Cooling: let the cake cool completely on a wire rack before slicing. This gives the crumb time to set and makes the slices easier to handle.

Choosing oil or apple sauce

Vegetable oil: use it for the version described in the recipe, which gives a moist, tender crumb and is easy to whisk in.

Apple sauce: use the same listed quantity as an alternative. It changes the cake's flavour and texture, so expect a less oil-rich result.

Adding fruit

Optional fruit: the method allows up to 120 ml (1/2 cup) to be folded into the batter. Keep the pieces small so they distribute more evenly through the cake.

Serving idea: enjoy a slice plain, or serve it with fresh fruit and a spoonful of yoghurt for a simple afternoon bake.

Recipe notes & tips

• Bring the eggs and yoghurt to room temperature if convenient so they mix together more readily.
• Measure the flour without compressing it if using the yoghurt pot.
• Whisk the baking powder through the flour to help distribute it evenly.
• Fold in optional fruit gently after the flour has been mixed in.
• Check the cake at 35 minutes, as ovens can bake at different rates.
• Let the cake cool fully on a wire rack before slicing.

Variations

• Add berries: fold in up to 120 ml (1/2 cup) of small berries before baking.
• Use apple sauce: swap it for the oil in the same quantity for a different texture.
• Add citrus: stir finely grated lemon or orange zest into the wet mixture.
• Make it fruity: fold in up to 120 ml (1/2 cup) of chopped fruit.
• Change the flavour: use vanilla yoghurt instead of plain yoghurt.

Common mistakes to avoid

• Packing the flour: it can make the cake dense; spoon it loosely into the measure and level it.
• Overmixing the batter: stirring too long after adding flour can toughen the crumb; stop when no dry patches remain.
• Using a wet yoghurt pot: water can affect the dry measurements; wash and dry it before reuse.
• Taking the cake out too soon: a clean toothpick from the centre is the doneness cue; bake longer if it has wet batter on it.
• Cutting while warm: the cake may crumble; wait until it has cooled completely on a rack.

How to store

Keep the cooled cake covered at room temperature for up to 3 days, or refrigerate it for up to 5 days. Reheat individual slices briefly in a low oven or microwave if you prefer them warm.

Frequently asked questions