There’s something beautifully simple about this French Yogurt Cake — no layers, no fancy tools, no stress. Just one bowl of wet ingredients, another bowl of dry, and a quick whisk before it heads to the oven. And yet, the result? A soft, tender-crumbed cake that feels like it came straight out of a cozy Parisian kitchen.
In France, this cake is often the first recipe kids learn to make. That alone tells you everything — it’s unfussy, forgiving, and delightfully satisfying. Traditionally, it’s served plain or with a dollop of crème fraîche, but I like to give mine a little upgrade with a creamy yogurt frosting. Same simple charm, just with a little extra joy on top.
Why You’ll Love It
- Made with pantry staples – Nothing fancy, just the basics.
- Yogurt adds a moist, tangy crumb – and it’s in both the cake and the frosting.
- Great for beginners – No mixer required for the cake, and no stress about perfection.
- Seasonless and versatile – Serve it plain, frosted, with berries, or however you like.
Ingredients You’ll Need
For the Cake:
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup granulated sugar
- 1 cup Greek yogurt, room temperature
- ½ cup vegetable oil
- 3 large eggs, room temperature
- 1 tsp vanilla extract
For the Frosting:
- 6 oz cream cheese, softened
- 1 cup Greek yogurt, room temperature
- 1 to 1½ cups powdered sugar (adjust for sweetness)
- 1 tsp vanilla extract
- Fresh strawberries (optional, for garnish)
Let’s Make It!
Step 1: Prep Your Pan
Preheat your oven to 350°F (175°C). Spray a 9-inch round cake pan with baking spray and line the bottom with parchment paper. Set it aside.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the sugar, Greek yogurt, oil, eggs, and vanilla until smooth.
Step 4: Combine
Gradually whisk the dry ingredients into the wet until no flour streaks remain. Don’t overmix — just until smooth.
Step 5: Bake
Pour the batter into the prepared pan. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. If you want a flat top, trim the dome once cooled (and maybe snack on the top — you earned it).
Make the Frosting
In a large bowl, beat the softened cream cheese until smooth (2–3 minutes). Switch to a whisk or continue with your mixer and add the Greek yogurt, powdered sugar, and vanilla. Whip until light and fluffy.
Once the cake is fully cooled, spread the frosting over the top and garnish with fresh berries, if desired.
Quick Tips Before You Start
- Use thick Greek yogurt – Regular yogurt is too watery for both cake and frosting.
- Room temperature ingredients mix best – Helps everything come together without lumps.
- Let the cake cool completely before frosting – Or you’ll end up with a melty mess.
- Strain your yogurt if it’s not Greek-style — just use a coffee filter and mesh strainer.
Make It Your Own
- Skip the frosting and serve slices with whipped cream or crème fraîche
- Add citrus zest (lemon or orange) to the batter for a bright twist
- Use flavored Greek yogurt in the frosting — honey or vanilla are both great
- Garnish with berries, toasted almonds, or even edible flowers
Storage & Leftovers
- Refrigerate: Store covered in the fridge for up to 5 days.
- Freeze: You can freeze the unfrosted cake for up to 2 months. Wrap tightly in plastic and foil. Thaw overnight in the fridge before frosting.
What to Serve With It
- Fresh strawberries or raspberries
- A dusting of powdered sugar
- Tea, coffee, or even a crisp sparkling wine
- A spoonful of lemon curd for something tangy
Real Talk
This isn’t a fancy bakery cake — and that’s exactly the point. It’s rustic, homey, and exactly what you want when you’re craving something sweet but not overly fussy. The yogurt gives it an almost melt-in-your-mouth texture, and the frosting is just the right amount of creamy to make each bite feel like a treat.
One Last Tip
This cake works for birthdays, brunches, baby showers, or just a Wednesday afternoon. It’s low-effort but still feels like you did something special — and isn’t that the best kind of baking?
French Yogurt Cake
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Inactive Time: 30 minutes (cooling + frosting)
Total Time: About 1 hour 15 minutes
Yield: Serves 6–8
Difficulty: Easy
Tools Needed: 9-inch cake pan, mixing bowls, whisk, rubber spatula, hand mixer (optional for frosting)
Ingredients
Cake:
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp fine salt
- 1 cup granulated sugar
- 1 cup Greek yogurt (room temperature)
- ½ cup vegetable oil
- 3 large eggs (room temperature)
- 1 tsp vanilla extract
Frosting:
- 6 oz cream cheese (softened)
- 1 cup Greek yogurt (room temperature)
- 1 to 1½ cups powdered sugar
- 1 tsp vanilla extract
- Fresh strawberries (optional)
Instructions
- Preheat oven to 350°F. Grease and line a 9-inch cake pan with parchment.
- Mix dry ingredients: In a bowl, whisk flour, baking powder, and salt.
- Mix wet ingredients: In another bowl, whisk sugar, yogurt, oil, eggs, and vanilla until smooth.
- Combine: Slowly whisk dry into wet ingredients until smooth and mostly lump-free.
- Bake: Pour into prepared pan. Bake 35–40 minutes or until toothpick comes out clean.
- Cool: Let cool in the pan for 10 minutes, then invert and cool completely.
- Make frosting: Beat cream cheese until smooth. Add yogurt, powdered sugar, and vanilla. Whip until fluffy.
- Frost: Spread over cooled cake. Garnish with berries if desired.
Nutrition (Approx. per serving)
Calories: 315 | Carbs: 38g | Fat: 16g | Sugar: 23g | Protein: 6g
Frequently Asked Questions
Can I use regular yogurt instead of Greek yogurt?
It’s not recommended. Regular yogurt is too thin and will make the frosting runny. If needed, strain it using a coffee filter over a bowl for a few hours.
Can I skip the frosting?
Absolutely. The cake is moist and flavorful enough to stand on its own. You can also serve it with whipped cream or fruit instead.
Can I use flavored yogurt?
Yes, but go with a mild flavor like vanilla or honey. Avoid fruit-on-the-bottom types — they can change the texture of the batter.
How do I get a flat cake top?
Let it cool fully, then use a serrated knife to carefully trim the dome off. (And yes, the trimmings make a great baker’s snack.)
Can I make this cake gluten-free?
You can try using a 1:1 gluten-free flour blend, though the texture may be slightly different. Always test before serving to guests with dietary needs.
