Rating: 4.57 stars
21 Ratings
  • 5 star values: 16
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

This is an easy yogurt cake that uses the yogurt container to measure all of the ingredients. It's ready in under an hour and the perfect not-too-sweet snack or breakfast treat. It's known in France as "Gâteau au Yaourt" and is typically the first cake that French children learn how to make. My son attends a French school and has made this with his classmates.

Recipe Summary test

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round springform cake pan.

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  • Empty the yogurt into a mixing bowl. Measure the oil, using the yogurt container, and add to the yogurt. Set aside. Rinse yogurt container and dry with paper towel to continue using it as a measuring tool.

  • Add eggs, sugar, and vanilla extract to the yogurt-oil mixture. Beat well until thoroughly combined. Add flour, baking powder, and salt. Stir until just combined; batter will be thick. Pour into the prepared cake pan and spread to level the top.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

Cook's Notes:

A 5 oz yogurt container is equivalent to 3/4 cup. If you would like to make this cake but do not have a 5 oz container, use the following measurements: 3/4 cup plain yogurt; 1 1/2 cups white sugar; 1/3 cup plus 1 tablespoon oil; 1 1/3 cups flour.

Try adding your favorite flavors or additions. A great one is 1/2 yogurt container mini chocolate chips! You could use lemon yogurt and add lemon zest for a lemon yogurt cake. The possibilities are endless! If you use a flavored and sweetened yogurt instead of plain, consider reducing the added sugar to 1 yogurt container.

Nutrition Facts

400 calories; protein 6.2g; carbohydrates 60.1g; fat 15.5g; cholesterol 63.4mg; sodium 269.5mg. Full Nutrition
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Reviews (16)

Most helpful positive review

Rating: 5 stars
04/24/2020
Used coconut yogurt and brown sugar. Read More
(4)

Most helpful critical review

Rating: 3 stars
05/24/2020
Favor was ok. I wouldn’t make it again because it was very bland. You definitely need something else to spice it up. Read More
21 Ratings
  • 5 star values: 16
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
04/23/2020
Used coconut yogurt and brown sugar. Read More
(4)
Rating: 5 stars
05/17/2020
Loved this for teatime! Served With a dollop of yoghurt on top and alternately with chunks of pineapple and pineapple juice, or with raspberries. Delicious! Read More
(2)
Rating: 5 stars
05/04/2020
My family loved it. They ate it plain or with different toppings. Read More
(1)
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Rating: 5 stars
06/04/2020
Easy and fun. Went with the lemon variation and added fresh blueberries. Now it's a family favorite. Read More
(1)
Rating: 5 stars
05/01/2020
I used coconut oil and vanilla yogurt. Very good! My kids loved it!!! It took a little longer than the recipe says (45’). Read More
(1)
Rating: 5 stars
07/07/2020
Oh my! This cake is so good! It's very moist. I used vanilla yogurt, but had no extra ingredients to add. However I did make a chocolate cream cheese frosting and put it on the cake. Very delicious! I look forward to adding other extras to it. Read More
(1)
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Rating: 5 stars
05/16/2020
Made the basic version with no additions and it turned out great. I used the vanilla yogurt similar to the video suggestion. Read More
Rating: 5 stars
05/26/2020
This was awesome and easy. We used lemon and cream yogurt as suggested and then added 3/4 C blueberries so it was like a lemon blueberry cake. I thought it was amazing. Read More
Rating: 3 stars
05/23/2020
Favor was ok. I wouldn’t make it again because it was very bland. You definitely need something else to spice it up. Read More