I’m not sure when French Yogurt Cake, Gâteau au Yaourt, came on my radar. I saw a recipe here and there. I didn’t pay much attention at first. Then all of a sudden, I got really excited by it!

French Yogurt Cake

Once everything about it sunk in, I realized the cake requires almost no measuring. It’s easy enough to be made by schoolchildren in France. It’s mixed by hand. And it’s a “snack” cake.

About French Yogurt Cake:

Let me explain more, coz it just gets better from there! This is a cake that is renowned for being so easy that it’s often the first recipe French children learn to make. It’s said that many in France memorized this cake when young and have never forgotten the simple instructions.

It’s made in one bowl using the cup the yogurt comes in for the majority of the measuring. It’s mixed by hand and takes about about 40 minutes from start to finish. Ya gotta love that!

As long as it’s not overbaked, the cake comes out with just a bit of a crust and is sturdy, moist, and substantial. It would be fabulous as an after-school baking project or a perfect ending to a casual dinner. It’s also easy to throw together anytime a little craving hits for something just a little sweet.

French Yogurt Cake

How to Vary & Serve:

French Yogurt Cake is great just as is, maybe with a bit of powdered sugar, but could be the perfect foil for all kinds of little enhancements.

• Consider using different yogurt flavors and bringing that flavor home with a little extract or zest. Alone, a flavored yogurt isn’t enough to add much flavor.
• Once finished, top with berries or a berry sauce, maybe with a little additional yogurt or whipped cream.
• You might want to make a simple powdered sugar and lemon glaze or glaze the cake with a little melted jam or marmalade with a teaspoon of water to thin it out.

Of course, maybe you have your own ninja ways of dressing up a cake; anything that works with angel food or pound cake will be delish in or on this cake!

I like to add the zest of a lemon, then glaze with about 1/2 cup of powdered sugar mixed with about 2 tablespoons of lemon zest. I finish off when serving with a little plain yogurt and my favorite berry sauce.

Examples of French Yogurt

Making French Yogurt Cake:

The cake is based on French yogurt, which is a bit milder than most. It’s traditionally fermented right in the jar it comes in, either a small glass or ceramic cup.

Look for something like La Feermiere, which can be found in some larger groceries as well as specialty shops here in the U.S., or Yoplait’s Oui yogurt. If you’d like to read more about French yogurt, check out this article by the Spruce.

Once the yogurt is dumped into a mixing bowl, the empty cup is used to measure the rest of the ingredients, sans any baking powder (you’ll need a measuring spoon for that unless you’re adept at visualizing) salt, or any other add-ins.

The order of the ingredients doesn’t matter, so why not add in the yogurt, then wash and dry the cup (or have an extra cup saved), then measure the dry ingredients into the bowl. Follow with the eggs and oil. Whisk it together.

This cake is so forgiving minor variations in the size of the different brands of yogurt don’t matter. Even though it takes away some of the mystique, very similar results can be had with any yogurt and a 1/2 cup measuring cup.

Storing:

Store tightly wrapped in plastic wrap at room temperature; it’s even better the next day and will keep for three to four days.

This cake may be frozen, tightly wrapped, for a month or two. Thaw overnight in the fridge, then keep on the counter as above.

Saving Money on French Yogurt Cake:

Here are some of my fave hints to save money on this recipe:

Baking Items:

Always buy baking goods, if possible at Aldi or Lidl. If those aren’t available to you, and your buyer’s club sells in too large of quantity, take advantage of holiday grocery sales. The best are before the Winter Holidays and Easter, although almost any holiday will generate some sales.

Check out my post, “Win at the Grocer” and scroll to the bottom of the page where there are links to every major food holiday. Each holiday has its own set of items that typically will be on sale.

Oil:

This recipe needs a neutral oil, vegetable, canola, or whatever you deem acceptable. The discount stores or buyers clubs usually beat out any grocery sales price. Do watch for flimsy packaging, which can cause spills, especially at the discount stores.

Yogurt:

French yogurt is pricier than many other types. If it’s your jam, look for sales and shop around because the pricing varies wildly depending on where it is purchased.

Look for the best value and purchase large cartons of decent, not top-of-the-line, plain (preferably full-fat) yogurt with live probiotics. It’s versatile and can be eaten as well as cooked or baked with in both savory & sweet dishes, and can sub in for sour cream. (Tip: add fruit, jelly, or jam to your plain yogurt to make your own flavors.)

Store opened yogurt just like cottage cheese and sour cream, upside down in the fridge. It will stay fresher longer. Make sure the lid is airtight to prevent accidents.  Yogurt is good for weeks past the “Best Buy” date.

• The best pricing is usually in large cartons, and these days, better yogurt can be found at a range of price points.
• To beat grocery store prices, shop buyer’s clubs and discount stores like Lidl and Aldi. If interested in exploring, check out ethnic markets catering to populations who rely on yogurt as a staple. For more savings, you cannot beat Making Your Own Yogurt.

French Yogurt Cake

French Yogurt Cake

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• Author: mollie kirby

Ingredients

Scale 1x2x3x

• 1 container of French yogurt (about 4.4 to 5 ounces) recommend Oui Whole Milk Vanilla
• 2 containers of sugar
• 3 containers of flour
• 2 teaspoons baking powder
• 1 container of neutral oil
• 3 eggs
• extract (if using vanilla, a teaspoon) or zest (suggest 1 tablespoon) if using

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Instructions

Preheat oven to 350 degrees F.

Add yogurt to a mixing bowl. Rinse and dry container. Add two containers of sugar, 3 containers of flour, the baking powder, then one container of oil and the eggs. Add in optional flavoring.

Mix well, pour into a lightly oiled 9″ cake pan or springform pan with edges at least 2 inches high. Bake for 35 to  40 minutes until edges are pulling away from the pan and a tester inserted into the middle returns clean.

Note: The order of ingredients doesn’t really matter; it’s nice to clean and dry the jar after adding the yogurt so the dry ingredients don’t stick to it, and then using it for the oil at the end. It could be done yogurt then oil, then clean, but the oil takes a bit more time to wash off. As far as baking powder, it is nice to add it with the flour so it can be assured it will mix through the cake.

For the measures, remember 1,1,2,2,3,3

• 1 yogurt
• 1 oil
• 2 sugar
• 2 teaspoons baking powder
• 3 flour
• 3 eggs