Classic French Yogurt Cake (Gâteau au Yaourt)

Audrey — Sat, 22 Aug 2026 05:43:01 +0000

This Classic French Yogurt Cake, or “Gâteau au Yaourt,” is a moist, lightly sweet loaf cake made in one bowl, with pantry staples: yogurt, eggs, sugar, oil and flour. It’s the very first cake most French children learn to bake, and it’s still the one I turn to most when I want something simple, foolproof and delicious.

There’s no mixer required, no fancy technique, and no long ingredient list. You just need a good whisk, one bowl, and about ten minutes of hands-on time before it’s in the oven.

Audrey’s Note

A “Gâteau au Yaourt” is the first cake I ever baked, and the same is true for most people who grew up in France. Mine happened in my primary school classroom, when our teacher brought in a stack of yogurt pots and had us all measure out flour, sugar and oil straight from the container the yogurt came in. No scale, no measuring cups: just the yogurt pot, three times for the flour, twice for the sugar, once for the oil.

That little ritual is basically a rite of passage here. It’s the cake in every French household’s back pocket: the one you make on a lazy Sunday or throw together last-minute because you always have the ingredients on hand.

This version is the plain, classic one. This my base recipe, that I translated in standard cups and grams so it’s easy to follow the first time. If you’d like to make it “the real way” using a yogurt cup, you’ll need a 125g empty yogurt cup, which is the standard size in France. I’ve included all Imperial (cups), metric (grams) and yogurt pot measurements in the recipe card.

Once you’ve made it once or twice, you’ll understand why it’s the cake so many of my other recipes are built on. If you want to see where it can go, don’t miss my Fresh Peach Yogurt Cake or Orange Yogurt Cake – same family of cake, dressed up for the season.

Bon appétit!
xo Audrey

What makes this the “classic” version?

There are many versions of gâteau au yaourt, but they all share the same bones: yogurt, sugar, flour, oil (not butter), and eggs. Traditionally, you take the empty yogurt pot itself and use it to measure everything else (more on that below). That’s where the cake gets its French nickname as a “no-measure” cake.

For this recipe, I’ve translated that traditional yogurt pot ratio into standard cups and grams, so you can make it with the tools already in your kitchen.

The cake bakes up moist and tender, with a fine, close crumb – closer to a pound cake than a fluffy American layer cake I’d say. The cake has a little tang from the yogurt and is only lightly sweet, which is very much the point: it’s meant to be a snacking cake, not a dessert-table showstopper.

I bake mine in a 9×5-inch loaf pan for the classic “French goûter” (afternoon snack) shape, though a round 8- or 9-inch cake pan works just as well.

Ingredients for this Classic French Yogurt Cake

Plain whole-milk yogurt. The heart of the recipe, and where the cake gets its moisture and gentle tang. I recommend you use plain, whole-milk yogurt (ideally, not Greek, not Skyr, not low-fat). The extra fat and moisture make a real difference here.
Eggs. Two large eggs give the cake its structure and lift. Bring them to room temperature so they incorporate smoothly.
Sugar. Just enough to sweeten without tipping the cake into “dessert” territory. This is a lightly sweet, everyday cake.
Neutral oil. Vegetable, canola or sunflower oil, rather than butter. This is what keeps the crumb so moist for days, and it’s part of what makes the batter so quick to mix (no creaming, no melting and cooling butter).
Vanilla extract. The classic flavoring component.
All-purpose flour, baking powder and salt. Standard pantry staples that give the cake its rise and structure.

The Traditional Yogurt-Pot Method

If you want to try baking this the way it’s done in French kitchens, here’s the classic ratio, using an empty 125g yogurt container itself as your only measuring tool:

2 pots plain yogurt : 2 pots sugar : 3 pots flour : 1 pot oil, plus 2 eggs, 1 packet (about 2 ½ tsp) baking powder, a pinch of salt and a splash of vanilla.

It’s not precise, but that’s exactly the charm of it, and it’s genuinely how most French families still make this cake today. For your first attempt, I’d recommend following the measured recipe below; once you’ve got a feel for the batter, the pot method is a fun (and very French) way to make it from memory.

My Best Tips for a Classic French Yogurt Cake

Don’t overmix the batter. Stir just until the flour disappears. Overmixing develops gluten and makes the crumb tough instead of tender.
Room-temperature ingredients matter. Cold eggs and yogurt won’t emulsify as smoothly with the oil, which can leave you with a slightly denser cake.
Check for doneness early. Ovens vary, so start checking with a toothpick a few minutes before the recipe’s minimum bake time.
Let it cool before slicing. The crumb continues to set as it cools, so resist cutting into it warm if you want clean slices.
It’s even better the next day. Like most yogurt and pound cakes, the flavor and texture improve slightly after an overnight rest.

A few ways to serve it

Serve it plain with a cup of coffee or tea, the way it’s most often eaten in France, or dust the top with powdered sugar for a little polish. It’s also lovely with a spoonful of strawberry jam, a dollop of crème fraîche, or fresh berries on the side. For a weekend brunch spread, slice it alongside my French Almond Croissants or serve it toasted with butter the next day.

Ways to flavor & vary this cake

Once you’ve got the base recipe down, it’s endlessly adaptable. This is genuinely the starting point for most of the yogurt cakes on this site. A few of my favorite variations:

Fresh Peach Yogurt Cake – sliced peaches and warm spices, for summer.
Orange Yogurt Cake – bright citrus, brushed with an orange-honey glaze.
Lemon Poppy Seed French Yogurt Loaf – zesty, with a honey-lemon syrup soak.
Blueberry Lemon Yogurt Loaf – bursting with berries, late-summer perfect.
Poached Pear Vanilla Yogurt Cake – cozy and autumnal, with a pretty pear pattern on top.

You can also stir in chocolate chips, swap the vanilla extract for orange flower extract, or fold in a handful of fresh berries right into the batter.

Frequently Asked Questions

What’s the difference between French yogurt cake and American cake?

French yogurt cake is denser and less sweet than a typical American layer cake, with a tighter, more tender crumb closer to a pound cake than a fluffy sponge. It isn’t frosted or filled: it’s meant to be an everyday snacking cake, not a special-occasion dessert.

Can I use Greek yogurt instead of regular yogurt?

You can, but the texture will be a little denser and less tangy, since Greek yogurt has less moisture and a different acidity. If that’s what you have, it will still work, just know the crumb will be slightly tighter than with regular plain yogurt.

Can I use flavored yogurt?

Yes, vanilla or lemon-flavored yogurt work well and add a subtle extra layer of flavor. Just avoid yogurts with fruit chunks or a lot of added liquid, which can throw off the batter’s texture.

Do I have to use oil, or can I use butter?

I recommend sticking to oil, which is traditional for this recipe.

Can I bake this in a different pan?

Yes. A 9×5-inch (22.8×12.7 cm) loaf pan is my go-to for the classic shape, but an 8- or 9-inch round cake pan works just as well. Start checking for doneness about 7-8 minutes earlier, since a wider pan bakes faster than a narrow loaf.

How do I store it, and can I freeze it?

Store it covered at room temperature for up to 3-4 days, or in the fridge for up to a week. To freeze, wrap it tightly (whole or in individual slices) and freeze for up to 2 months; thaw at room temperature before serving.

Why did my cake sink or not rise properly?

This is almost always old baking powder or a slightly underbaked center. Check your baking powder’s freshness, and make sure a toothpick comes out fully clean from the center before pulling the cake from the oven.

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I hope you enjoy this Classic French Yogurt Cake recipe as much as I do. If you have any questions or feedback, please leave a comment and I’ll be glad to assist.