The yogurt bottle is used to measure all the ingredients for this simple yogurt cake. It makes the ideal not-too-sweet snack or breakfast treat and is ready in about an hour. It’s called “Gâteau au Yaourt” in France, and it’s usually the first cake that French kids learn how to bake. This was created by my kid and his classmates at his French-speaking school.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (5 ounce) container plain yogurt
- 1/2 yogurt container vegetable oil
- 2 large eggs
- 1 1/2 yogurt containers white sugar
- 1 teaspoon vanilla extract
- 1 3/4 yogurt containers all-purpose flour
- 2 ½ teaspoons baking powder
- 1 pinch salt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round springform cake pan.
- 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.
- 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
| Calories | 400 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 3 g |
| Sodium | 270 mg |
| Sugars | 39 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
It was tasteless, even with the zest of 2 lemons and 1 orange…We not make again.
I would liked to have known if you cool it in the pan before opening it.
Loved it! I will use this recipe as a basic starter recipe and play around with different flavors. I did not have a 9″ springform, so used an 8″ round cake pan, so the cake took 45 minutes to bake. Added foil around the rim at about 35 minutes. The edges were a little drier, and I’m sure would be amazing if I’d had the right pan. I used lemon yogurt and added a generous teaspoon of cardamom, and about 1/8 tsp of freshly ground nutmeg and 1/8 tsp cinnamon. Topped it with a lemon glaze, and it was delicious!
Lemon yogurt, lemon zest and baked at 325 in a 9 x 9 pan. Took 28 minutes.
it is not that sweet we added only a little bit of maple syrup no sugar and chocolate chips!
Made this with the exact ingredients. 1 1/3 cup flour is way too little. Came out runny after 45 minutes. I don’t think I did anything wrong. Wish I knew how everyone got it to turnout good for them.
I loved using the springform pan! I have had one for a lot of years but thought it was only for cheesecake. Chocolate chips were good in the cake. I tried lite yogurt, since that is the kind I buy, but I think vanilla or peach would turn out better than then blueberry I used!
We loved this cake. I added walnut. Also, I used nonfat Greek yogurt and extra virgin olive oil (we had only these at home!). I would add less sugar next time since it was too sweet for us. It took close to 50 min to cook.
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.
Sorry about the duplicate pics! I didn’t realize it was saving every time! Great recipe! Added cinnamon and blueberries!
I used raspberry yogurt and raspberry extract. Very light and moist.
Easy and fun. Went with the lemon variation and added fresh blueberries. Now it’s a family favorite.
Simple and delicious! Lovely and moist cake. Used brown sugar, vanilla yogurt and choc chips. Will definitely make again.
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.
Favor was ok. I wouldn’t make it again because it was very bland. You definitely need something else to spice it up.
I used 5% Fage Greek Yoghurt, Extra Virgin Olive Oil (I had nothing else) and semi-sweet chocolate chips added to the batter. Excellent!!!
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!
Made the basic version with no additions and it turned out great. I used the vanilla yogurt similar to the video suggestion.
My family loved it. They ate it plain or with different toppings.
I used coconut oil and vanilla yogurt. Very good! My kids loved it!!! It took a little longer than the recipe says (45’).
Used coconut yogurt and brown sugar.