This classic, high altitude tested French yogurt cake is moist and fluffy, made easily in one bowl with no mixer needed. This is a simple, one layer cake that’s wonderful served slightly warm from the oven with fresh berries.
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What is a French Yogurt Cake?
A gâteau au yaourt or a French yogurt cake is a classic French dessert. Also known as a “no measure cake”, bakers typically use a single serving yogurt container to measure set ratios of yogurt, sugar, oil and flour, with the addition of eggs and baking powder. The typical ratio of ingredients for this cake would be x1 yogurt, x2 sugar, x3 flour, x3 oil, plus 3 eggs and 1 tbsp of baking powder. Although the yogurt container could vary in size, anywhere from 4 1/2 to 5 1/2 ounces, which is similar in volume to a standard 8-ounce measuring cup, the ratios would stay the same.
While this no measure method may be foolproof when baking at sea level, high altitude bakers know that it won’t be that straightforward when baking in the mountains. To adjust this recipe for high altitude, a little more flour and yogurt is needed, with less baking powder and less sugar. The result is a beautiful, soft vanilla cake with a slight tang from the yogurt. I love the texture of this cake best when it’s warm, and a light dusting of powdered sugar over fresh raspberries was all it needed.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Yogurt. You’ll need an unsweetened, plain Greek yogurt. I usually keep a tub of Fage 2% yogurt on hand, so that’s what I used, but whole milk yogurt is also great.
- Oil or Butter. For moisture, you’ll need to use olive oil, vegetable oil or melted butter, or a combination of oil and butter. I advise against using just butter, or your cake will be more dry and crumbly. For the lightest texture, use just oil.
- Vanilla + Almond Extracts. Flavored extracts aren’t traditional in a French yogurt cake, but I love the flavor they add!
- Citrus. This is optional, but some fresh lemon zest or orange zest adds brightness.
- Flour. Preferably, use cake flour, not all purpose flour, for a lighter texture.
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line the bottom of a 9-inch round cake pan with a circle of parchment paper, then lightly spray the paper with non-stick baking spray. Your pan should have a 3-inch depth to accommodate the volume of cake batter.
- In a large bowl, whisk together the yogurt, sugar, eggs, oil, melted butter, vanilla extract, almond extract, lemon zest and salt, until smooth. If using the lemon zest, first use your fingers to rub it into the sugar to add more lemon flavor, before whisking together the wet ingredients.
- Add the cake flour and the baking powder, and whisk until combined into a thick batter.
- Spread the batter evenly into the prepared pan.
- Bake the cake for about 45-50 minutes, until the top is slightly cracked and golden brown, and a cake tester or toothpick inserted in the center comes out clean or with moist crumbs clinging to it.
- Set the pan on a cooling rack. Let cool for about 30 minutes, then turn the cake out onto a serving plate. Cool for another 30 minutes, then serve slightly warm or at room temperature.
- Before serving, decorate with fresh berries and lightly dust with powdered sugar.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Store leftover cake in an airtight container at room temperature for up to 3 days.
If your yogurt is sweetened, you may want to reduce the sugar by 1-2 tablespoons.
Your cake could be crumbly if you over-baked it, if you measured too much flour, or if you used only butter and no oil. If it’s a little crumbly once it cools, warm slices of cake for 15-20 seconds in the microwave for a soft, just baked texture.
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High Altitude French Yogurt Cake (Gâteau au Yaourt)
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 9 Inch Round Cake Pan (with a 3 inch depth)
Ingredients
- 1 ½ cups unsweetened plain Greek yogurt, 2% or full fat (Fage is a good choice)
- 1 ½ cups granulated sugar
- 3 large eggs, room temperature
- ½ cup vegetable oil or olive oil
- ½ cup unsalted butter, melted
- 2 tsp vanilla extract
- 1 tsp almond extract (optional)
- 1 tbsp fresh lemon zest (optional)
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- 3 ¼ cups cake flour, fluffed, spooned and leveled
- 2 ½ tsp baking powder
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line the bottom of a 9-inch round cake pan with a circle of parchment paper, then lightly spray the paper with non-stick baking spray. Your pan should have a 3-inch depth to accommodate the volume of cake batter.
- In a large bowl, whisk together the yogurt, sugar, eggs, oil, melted butter, vanilla extract, almond extract, lemon zest and salt, until smooth.Pro Tip: If using the lemon zest, first use your fingers to rub it into the sugar to add more lemon flavor, before whisking together the wet ingredients.
- Add the cake flour and the baking powder, and whisk until combined into a thick batter. Spread the batter evenly into the prepared pan.
- Bake the cake for about 45-50 minutes, until the top is slightly cracked and golden brown, and a cake tester or toothpick inserted in the center comes out clean or with moist crumbs clinging to it.
- Set the pan on a cooling rack. Let cool for about 30 minutes, then turn the cake out onto a serving plate. Cool for another 30 minutes, then serve slightly warm or at room temperature.
- Before serving, decorate with fresh berries and lightly dust with powdered sugar.
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