Gâteau au Yaourt (French Yogurt Cake)

This French yogurt cake - gâteau au yaourt - is fluffy, moist, and full of flavors. Loved by kids and adults, it is an easy no-measure cake perfect for any occasion.

The French people love their cakes, and this one is no exception. The first dessert recipe that French children learn is yogurt cake.

It is the easiest cake recipe that French kids actually know by heart. Long before primary school, they learn the cake's "1, 2, 3" counts (1 pot of oil, 2 pots of sugar, 3 pots of flour, etc.).

That is why many people know this cake as 1-2-3 cake, where the ingredients determine its name.

This recipe is perfect for beginners with only a few basic ingredients and no need to use a kitchen scale and measuring cups.

This ultra moist cake is a great way to make something delicious. You can take it anywhere, no matter the occasion.

It is awesome for an upcoming birthday party or just because you happened upon some time spare in your busy day.

Finally, it is a perfect basic cake recipe that never disappoints with guaranteed success every time.

You can also customize it according to what you want or have in stock.

Jump to:

• What is French yogurt cake?
• Why you should try this recipe
• Ingredients
• Baking pan
• How to make gâteau au yaourt
• Recipe variations
• Storing and freezing
• Expert tips
• Frequently asked questions
• Love easy cakes? Try these next!
• Need to adjust your baking pan size?
• Recipe card
• Comments

What is French yogurt cake?

French yogurt cake or gâteau au yaourt is a classic French cake made with natural yogurt (yaourt nature in French).

It has been known since the 1950s when yogurt gradually became more popular.

This no-measure cake is so easy to make that even kids can do it. You don't need to worry about measuring your ingredients with a scale or measuring cups.

All you need is an empty yogurt container (pot de yaourt in French) or jar to measure ingredients by simply filling it up until it reaches the desired level.

The ratio of each ingredient remains constant no matter what size yogurt container or cup you use.

Interestingly, this cake has different spelling depending upon the country.

In the United Kingdom, it is spelled as yoghurt cake, while in the United States, the spelling is yogurt cake. In Canada, the cake has its own spelling, yogourt cake.

The French translation for yogurt cake is gâteau au yaourt, where gâteau means cake, and yaourt means yogurt.

I don't want to bother you on how to pronounce "gâteau au yaourt." It is something like "gah-toh o jauʀt."

But in the end, let me confuse you a bit more. You can even find a recipe for "cake au yogurt": it mixes up English words and French "au."

Why you should try this recipe

A cake with yogurt is one of the most popular cakes in the world and is also one of the richest homemade sponge cakes made with pantry staples.

The recipe is easy and quick, cheap and tasty - what could be better? You only need 10 to 15 minutes of hands-on time to make the cake.

You will want this cake for more than just breakfast tea. This is because it's so rich, moist, and sweet.

Love to snack? As a delicious and refreshing snack, this French yogurt cake will serve le goûter, which is a snacking ritual for kids in France.

Finally, the perfect slice will make any time of day an occasion worth celebrating.

What's the best about this cake? It could be made all year round for the pleasure of kids and adults alike.

Ingredients

Here is a quick overview of what ingredients you will need. Follow the full recipe below for exact amounts and instructions. I recommend making the recipe as written for the best results.

Please, note that a yogurt container serves as a measure here. Keep your yogurt cup empty to measure your ingredients.

Also, read How To Make A Cake Moist.

Yogurt: the recipe calls for plain yogurt, but feel free to replace it with Greek yogurt or cottage cheese for a softer cake. 

You can also add a tablespoon of creme fraiche (the right French spelling crème fraîche) to the batter.

Depending upon your preferences, you can use sheep's or goat's milk yogurt.

In fact, even buttermilk or sour cream work for this recipe. 

Eggs: use large eggs at room temperature.

Sugar: the recipe calls for granulated sugar, but you can replace two yogurt containers with one container of honey.

If you watch your sugar intake, you can adapt the recipe by using one pot of sugar.

If desired, replace granulated sugar with brown sugar, muscovado, or vergeoise sugar to bring more flavor to the cake.

Flour: use all-purpose flour or replace half of the flour with cornstarch. To discover a yogurt cake with new flavors, you can also replace part of the flour with almond or hazelnut flour.

Baking powder (levure chimique in French): it is an essential leavening agent.

You can replace half of the baking powder with baking soda to bring an undeniable softness to preparation. 

Oil: it brings moisture to this classic cake. Use olive oil, sunflower oil, walnut oil, vegetable oil, or peanut oil interchangeably.

The use of mild olive oil to make gâteau au yaourt is the best choice due to its intense fluffy power.

The worst option would be using rapeseed oil since it loses most properties above 300 degrees F/150 degrees C and tends to give an unpleasant bitter taste.

You are also free to experiment with melted coconut oil. If you wonder about butter, you can also use melted butter to make the cake.

Vanilla Sugar: 1 envelope or sachet de sucre vanillé is enough to bring the vanilla flavor to the cake

Lemon: lemon zest gives a little tangy touch to this classic French cake. You can replace it with orange or grapefruit zest if desired.

The best way to get a freshly made zest is to use one of the Microplane zesters - a zester grater.

Baking pan

This French yogurt cake uses a yogurt container to measure ingredients.

Since yogurt containers have different capacities, it makes sense to use different sizes of baking pans:

• 8-inch/20 cm Le Creuset springform pan, or
• 9-inch/23 cm springform pan, or
• 10-inch/25 cm Wilton springform pan, or
• 11-inch/27 cm Ballarini springform pan, or
• 12-inch/30 cm extra large springform pan.

For the yogurt cake in the picture, I used an 8-inch/20 cm Fat Daddio's round cake pan and a 4 oz. or 113 g plain yogurt container.

Here is a simple table that converts a yogurt container into a cake pan to make the yogurt cake. 

It considers the capacity of a yogurt container as a measuring cup.

If your baking pan is a different size or shape, use this Cake Pan Calculator.

Measurements in ounces and inches

Yogurt capacity	Cake pan size
4 oz.	8 inches
4.4 oz.	9 inches
5 oz.	10 inches
5.3 oz.	11 inch
6 oz.	12 inch

Measurements in grams and centimeters

Yogurt capacity	Cake pan size
113 g	20 cm
125 g	23 cm
141 g	25 cm
150 g	27 cm
170 g	30 cm

How to make gâteau au yaourt

Preheat the oven to 355 degrees F/180 degrees C. Using a pastry brush and softened butter, butter, and flour, an 8-inch/20 cm round cake pan.

Mix flour and baking powder in a medium bowl. Pour the yogurt into a separate large bowl. Clean the jar to use it as a measurer.

Add eggs, granulated sugar, and vanilla sugar to the yogurt and beat with a hand whisk for a few seconds.

Add the oil and quickly mix. At this stage, add citrus zest or fruits, apples, pears, lemon zest, etc.

Fold the dry ingredients and vanilla sugar into the yogurt mixture and gently mix, just to combine. Please, don't overwork the batter!

Pour the batter into the prepared pan...

and bake on the middle rack of the oven for 30 to 40 minutes.

A cake tester or the tip of a knife inserted in the center of the cake should come clean or with a few moist crumbs.

Let the cake cool for 5 to 10 minutes before unmolding, then transfer to a wire rack to cool completely.

Dust with icing (powdered) sugar if desired. Bon appétit!

Recipe variations

To give your cake au yaourt even more flavor, add semi-sweet chocolate chips, candied orange, lemon, or orange zest, diced apples or pears, raspberries, speculoos crumble, or a tablespoon of orange blossom water.

All you have to do is mix your favorite add-in into the batter once the oil has been incorporated and gently combine.

Follow your childhood memories to customize the yogurt cake recipe and add a teaspoon vanilla extract.

Or give your guests the perfect ending to a delicious dinner by serving them the yogurt cake with added 1 to 2 tablespoons of dark rum.

Thinking about seasonality, add canned or fresh fruit. For example, arrange six pineapple slices in syrup at the bottom of the mold. Then, place one candied cherry in the center of each piece. 

Pour batter and bake as directed in the recipe. Then unmold the cake upside down to reveal the pineapples.

Or cut fresh strawberries in two lengthwise, and place them at the bottom of a pan, flat side outwards. Pour the cake batter and bake.

You can easily upgrade your cake to a gourmet yogurt cake by dividing the batter into two parts and replacing 1 oz. or 30 g flour with cocoa powder in one part.

Then arrange light and dark batter in a checkerboard pattern into a cake pan, swirl, and bake.

Want to make a rainbow yogurt cake? No problem! Divide your batter into five equal portions. Then, add several drops of food coloring to obtain vivid colors. 

Gently pour the first dough in the center of the pan, then the second still in the center, and continue. 

During Christmas time, it is your turn to make a holiday-themed yogurt cake.

Add a tablespoon of ground cinnamon and about 3.5 oz. or 100 g candied fruit cut in pieces to the cake batter.

Finally, to give your cake a festive look, slice it into two layers horizontally and garnish it with your favorite cream or jam.

Finally, sprinkle top with flaked or slivered almonds and icing sugar.

As you see, the choices are endless!

In addition to the varied content, it is also pretty to decorate your gâteau au yaourt.

From confectioner’s sugar and royal icing, all the way down through caramel sauce or red fruit coulis - you are covered in flavor here.

Or try something more special: top off your yummy cake with apricot jam or candied lemon slices, or soak with rum-flavored sugar syrup.

Finally, you can play with the cake's shape according to your desires. 

For example, if you are used to making it in a round cake pan or loaf pan, nothing prevents you from making muffin-style yogurt cakes. 

Just pour the batter halfway up into buttered muffin cavities, add one tablespoon of Nutella and chopped unsalted peanuts into each, then cover with the rest of the batter. Bake for 25 minutes.

Such a cute version of the cake will delight the whole family. It is perfect for breakfast, an addition to everyone's lunch box, and an afternoon snack. 

Storing and freezing

The yogurt cake tastes better the next day. A little waiting lets the cake be enriched with all the aromas of the ingredients.

To store the cake, wrap it in aluminum foil, plastic wrap, or place it in an airtight container.

Please keep it for 1 to 2 days at room temperature and up to a week in a cool, dry place.

Refrigerate yogurt cake immediately if it is made with frosting, cream, dairy, or egg-based toppings and store for a couple of days only.

Can you freeze a yogurt cake? Yes, wrap the plain yogurt cake with plastic film or aluminum foil, or place it in a freezer-safe bag and freeze for up to 4 to 6 months.

To defrost, bring the cake to the fridge overnight or the counter for a few hours.

Expert tips

1. Don't use an electric mixer or stand mixer: only mix the ingredients with a hand whisk.
2. Don't overmix the cake batter: whisk for 5-10 seconds at every step until just combined. Never stir the batter more than necessary.
3. Cover it with aluminum foil halfway through baking to prevent your cake from burning.
4. To prevent the cake from drying out, slice it once serving it, not in advance. The cake retains moisture when it remains whole. 
5. If you double the recipe and use 2 pots of yogurt, bake the cake at the lower temperature - 160 degrees C - for about 1 hour to 1 hour 20 minutes. Check for doneness with a sharp knife or a toothpick.

Frequently asked questions

Love easy cakes? Try these next!

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.