Yogurt cake is one of the emblematic cakes of French pastry-making, as fundamental as sponge cake and so many others. It’s the cake that everyone knows. It is appreciated for its simplicity, the few ingredients used and, above all, because it is so easy to make.
In the yoghurt cake recipe, you don’t need scales or special equipment. The measurements are done using the yogurt container used in the recipe, which is washed and reused to measure the other ingredients. It is an economical cake that requires no knowledge or mastery of pastry making to succeed.
Extra moist yogurt cake
The yogurt cake, also known as “grandmother’s cake”, is a true grandmother’s recipe, a timeless classic that has been passed down from generation to generation. A cake that our great-grandmothers made with love, and that they taught us to appreciate.
Soft yogurt cake, the perfect snack cake!
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It’s the perfect cake for a Wednesday, to make with the kids for their snack. Grab a mixing bowl, a spatula, and the ingredients you already have in the fridge to make it.
Here, there’s no need for very specific or strict rules to achieve a tall and successful cake. It’s the kind of cake that children can prepare on their own, and they will be so proud to succeed.
A slice, served with custard, makes for an easy dessert to finish a meal.
Yogurt cake with custard
A cake to suit every taste!
We don’t just love this cake for its simple and economical recipe, but also for the ease of being able to use the recipe as a base in other cakes.
The yogurt cake batter can be used to make a Rainbow cake, cupcakes, a layer cake instead of sponge cake or molly cake, a checkerboard cake, or a Neapolitan cake.
The yogurt cake can make a last-minute birthday cake without any hassle. Bake the cake in a round cake pan, then once cooked and cooled, cut it in half to fill it with jam and whipped cream, for example.
The yogurt cake can be flavored simply by changing the flavor of the yogurt or by adding vanilla, lemon zest, orange zest, orange blossom water, chocolate, pieces of apples, or other fruits to the batter. With the basic recipe, you can make a :
- Chocolate yogurt cake
- Apple yogurt cake
- Pineapple upside-down yogurt cake
The origins of yogurt cake
Despite extensive research, I found nothing new beyond what I already knew. It’s an iconic cake of French pastry, appreciated by all for its simplicity. Our grandmothers started making this cake in the 1950s with the advent of yogurt production. The idea was likely to slightly liquefy the batter to give it lightness, similar to adding milk. Additionally, the yogurt pots were used as measures, much like cups, glasses, or bowls are used today in some countries.
What does yogurt add to this cake?
Adding yogurt to a cake is the secret to a moist cake. I often add plain or flavored yogurt to my cakes. The texture of the cake is wonderfully moist, soft, and light.
Why is this cake so popular?
This cake is loved for several reasons :
- It’s made from simple ingredients that everyone has at home.
- It’s very easy to make.
- No need for a mixer to mix the batter.
- No need for a scale to weigh the ingredients. The yogurt pot serves as a measure.
- No need to beat the eggs and sugar until they double in volume.
- It can be prepared in less than 10 minutes.
- You can beat the egg whites separately and fold them into the batter for an even lighter yogurt cake. The cake is already super moist with whole eggs.
- No matter the pan it’s baked in, the result is always great.
- It stays moist for longer.
- Kids love to make it and are happy with the result.
Yogurt cake ingredients
The ingredients are basic, economical and within everyone’s reach:
Yogurt cake ingredients
Eggs : Use fresh eggs always at room temperature.
Yogurt : Use a yogurt container of 125 g (4.4 oz), plain or flavored. My favorite is vanilla or banana yogurt, but you can use any flavor you like. Greek yogurt can also be used.
The container will be washed and then used to measure the sugar, flour, and oil, but you can use a scale as well.
Sugar : you can adjust the amount of sugar in your yogurt cake by decreasing or increasing it by half a container.
Oil : sunflower oil is ideal. You can reduce it by half if you want to lighten the cake in terms of fat. You can also replace it with melted and cooled butter. However, oil, unlike butter, makes the cake moister and keeps it moist for longer.
Flour : All-purpose flour or regular pastry flour without added baking powder. It should be incorporated without overmixing the batter. This will give you a softer cake.
Baking powder : Mix it with the flour and sift the mixture. This will ensure it is evenly distributed in the batter.
Salt : optional, but a tiny pinch will enhance the flavors. Salt is known as a flavor enhancer.
How do you serve this cake?
A slice of this cake goes very well on its own, with a cup of coffee, milk, or tea. If you’re serving it for a snack or breakfast, a sprinkle of powdered sugar on top and a few pieces of fruit will be enough.
You can accompany it with whipped cream. If you’re serving it for dessert, you can pair it with a red fruit coulis, custard, or a scoop of ice cream.
For a special occasion, like a birthday, the yogurt cake can be covered with a soft chocolate icing or a ferrero rocher glaze.
You can bake it in a loaf cake pan with center tube, and once cooled, fill it with ganache, red fruit confit, or salted butter caramel.
You can see the technique in the recipe for marble cake with ferrero rocher glaze.
How do I store yoghurt cake?
You can store it in an airtight box at room temperature for 2 to 3 days. You can also wrap it well in aluminum foil and store it in the refrigerator for a week or more. Don’t slice in advance to prevent the slices from drying out.
The other method of preservation is freezing.
Yogurt cake freezes well whole or in slices. Wrap it in aluminium foil, then put it in an airtight box. You can keep it for 3 months without worry. Sliced frozen cake is more convenient. You can take and defrost as many portions as you need.
Defrost at room temperature or the day before in the refrigerator.
You can watch the recipe on video
How to make yoghurt cake
Find the detailed recipe with ingredients below.
1. Grease the loaf pan and line it with parchment paper. You can also just butter and flour it. The recipe is for a loaf pan measuring 24 or 25x11x7 cm (9.5 or 10×4.5×3-in).
2. Preheat the oven to 180°C (350°F).
3. Empty the yogurt containers into a mixing bowl and add the sugar.
4. Whisk the yogurt and sugar together until smooth and homogeneous.
5. Add the eggs and mix well.
6. Add the vegetable oil and mix.
7. Add the sifted flour and baking powder, or sift them directly into the mixture.
8. Mix until smooth without overmixing.
How to make a yogurt cake
9. Pour the batter into the pan and smooth the top.
10. Bake for 55 minutes to 1 hour 15 minutes, more or less.
11. Do not open the oven before 45 minutes of baking.
12. Check the doneness by inserting a toothpick or a paring knife into the middle of the cake.
13. The tester should come out clean.
14. Remove the cake from the pan and place it on a wire rack, rounded side up and let it cool before enjoying.
Enjoy and I hope you’ll adopt this recipe, which is very simple and gives excellent results.
Easy French Yogurt Cake Recipe
Matériel :
Ingredients :
- For a loaf pan measuring (24 or 25 cmx11x7 cm ) ( 9.4 or 9.8x4.3x2.8- inches)
- 4 eggs
- 2 containers vanilla yogurt 125 g per container (4.4 oz )
- 3 containers flour 250 g (8.8 oz)
- 1 container and a half sugar 180 g (6.3 oz)
- 1 container vegetable oil 115 g (4 oz)
- 1 baking powder 7 g (0.25 oz)
Instructions :
- Grease the loaf pan and line it with parchment paper. You can also just grease and flour it.
- Preheat the oven to 180°C (350°F).
- Empty the yogurt containers into a mixing bowl and add the sugar.
- Whisk the yogurt and sugar together until smooth and homogeneous.
- Add the eggs and mix well.
- Add the vegetable oil and mix.
- Add the sifted flour and baking powder, or sift them directly into the mixture.
- Mix until smooth without overmixing.
- Pour the batter into the pan and smooth the top.
- Bake for 55 minutes to 1 hour 15 minutes, more or less.
- Do not open the oven before 45 minutes of baking.
- Check the doneness by inserting a toothpick or a paring knife into the middle of the cake.
- The tester should come out clean.
- Remove the cake from the pan and place it on a wire rack, rounded side up and let it cool before enjoying.
- Enjoy and I hope you'll adopt this recipe, which is very simple and gives excellent results.
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easy recipe, pastry, quick recipe, cake, vanilla, snack