French Yogurt Cake Recipe: How to Make a Gâteau au Yaourt

Le gâteau au yaourt, also known as French yogurt cake, is a tangy and dense cake that you can make with a few humble ingredients, including flour, sugar, oil, eggs, and yogurt. You can even measure out the ingredients of this unfussy cake by using the package the yogurt came in. Just stick to the following ratio: 1 part yogurt to 2 parts sugar, 2 parts oil, and 3 parts flour.

Recipes for gâteau au yaourt first appeared in the mid-twentieth century, after the end of World War II, when more people were eating yogurt in France. Today, bakers of all levels can craft this basic cake from memory, using nothing but a yogurt container to guide them.

A cake and a gâteau both share similar base components. Both involve layers of baked cake made out of flour, sugar, egg, leavening agents, and butter, separated by cream filling or icing. In fact, the French word gâteau directly translates to ‘cake’ in English (meaning that all gâteaux are technically cakes). Here are a few of the basic differences between a typical cake and gâteau.

• Texture: A French gâteau usually has a base of light and fluffy sponge cake, though gâteau au yaourt is similar to pound cake and far denser than the typical layered gâteau. A cake made in the U.S. is likely to be denser and more buttery than the porous, light sponge cake in a gâteau.
• Fillings: Layers of extra creamy fillings like icing, ganache, Chantilly cream, fruit preserves, or mousse separate the many cake layers of a gâteau. However, a yogurt gâteau typically doesn’t incorporate cream filling because it is already very dense. A North American cake typically incorporates a thicker, buttercream frosting between its layers.
• Layers: Standard cakes in the U.S. usually consist of 1–2 thick layers of cake and an outer coating of buttercream frosting. A gâteau typically has as many as five thin layers of sponge cake, though gâteau au yaourt is a single-layer cake.

This easy recipe for a yummy yogurt cake is suitable for home cooks of all levels to make. Follow these tips to craft a tangy and dense pound cake in no time.

1. 1. Use plain, full-fat yogurt. Use unsweetened, full-fat, plain yogurt made with whole milk to make this recipe. This will produce the best tasting cake possible.
2. 2. Measure with the yogurt container. You can use the container that your yogurt came in to measure out your ingredients once you get used to making this recipe. As a rule, use 2 containers of oil, 2 containers of sugar, and 3 containers of flour for each container of yogurt, plus 2–4 eggs, depending on the size of the yogurt container.
3. 3. Adapt the fillings. You can easily adjust this simple recipe to suit your taste preferences. Infuse your cake batter with complementary flavors by incorporating different extracts—like vanilla, orange, or almond extract—or add a dash of your favorite liqueur to the batter for an adult twist. Swap the plain yogurt for Greek yogurt or incorporate sour cream into your batter for an extra tanginess. Incorporate your favorite spices into the batter to introduce different flavor combinations, or stir in some chocolate chips or chopped nuts for some textural variation. Add lemon juice and lemon zest to your batter to make a lemony cake.
4. 4. Experiment with different toppings. Top this cake with a variety of garnishes and sauces to alter the flavor profile. Line the top of this tangy cake with fresh fruit like tart berries or a swirl of fruit preserves. Drizzle cream cheese icing, caramel sauce, or chocolate sauce on top for some added sweetness. Dust the top of the cake with powdered sugar, or serve the cake with a scoop of vanilla ice cream or creme fraiche for a cool, creamy finish.