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So, last week I had this tub of Greek yogurt staring at me every time I opened the fridge. You know the one—you bought it with good intentions (smoothies? breakfast parfaits?) but then life got busy, and suddenly it’s three days from its “eh, maybe toss it” date.
Anyway, I remembered this simple little yogurt cake I’d made ages ago from a French cookbook that’s permanently crusted with flour and butter fingerprints. It’s not showy. It’s not iced with twelve layers or topped with candied orange peel or anything like that. But it’s good. Like, sneak-a-slice-before-coffee-is-done good.
And it’s the kind of cake that makes you feel like you accidentally became that person who bakes on weekdays.
Here’s why I keep making it (and you probably will too)
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Comes together with a whisk and a bowl—no mixer, no drama.
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Not too sweet, which means you can totally eat it for breakfast and feel fine about it.
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It stays moist for days. Actually gets better by day two, I swear.
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If you forget the frosting? Still good.
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It’s French. So it feels elegant, even if your kitchen is a mess and you’re in pajama pants.
The stuff you need (you probably already have it)
For the cake:
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1½ cups all-purpose flour
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2 tsp baking powder
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¼ tsp fine salt
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1 cup sugar (white, granulated, classic)
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1 cup Greek yogurt (room temp-ish)
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½ cup vegetable oil (or canola, sunflower, etc.)
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3 eggs (large, room temp if you remember)
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1 tsp vanilla extract
For the frosting (if you’re feelin’ fancy):
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6 oz cream cheese, softened
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1 cup Greek yogurt (yep, again)
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1 to 1½ cups powdered sugar (start low, add more if you like it sweet)
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1 tsp vanilla
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Strawberries or whatever berries are lounging in the fridge
Okay. Let’s make a cake.
Step 1: Preheat.
350°F. Grease a 9-inch round cake pan (spray, butter, whatever works). I line the bottom with parchment because I don’t like stress when it’s time to flip it.
Step 2: Dry stuff.
Whisk together the flour, baking powder, and salt in a medium bowl. Nothing thrilling here, but you don’t want salty pockets or clumps of baking powder, so don’t skip this.
Step 3: Wet stuff.
Grab a larger bowl. Whisk together the sugar, yogurt, oil, eggs, and vanilla. It’ll look loose and shiny and smell like something’s already going right.
Step 4: Combine.
Add the dry stuff into the wet, maybe in two batches. Stir gently until you don’t see flour anymore. A few little lumps are fine. Overmixing is the enemy.
Step 5: Bake.
Pour into the pan and smooth the top a bit. Bake for 35 to 40 minutes. Start checking at 33 if your oven runs hot. A toothpick should come out mostly clean—moist crumbs = good, wet batter = give it more time.
Step 6: Cool.
Let it chill in the pan for 10 minutes, then flip it onto a rack and cool completely. It’ll smell really good. Try not to touch it. You will want to.
Want frosting? Here’s how.
1. Beat the cream cheese.
Until smooth—no lumps. This takes a few minutes if it’s still a little cold. Be patient.
2. Add the rest.
Yogurt, powdered sugar, vanilla. Start with 1 cup sugar, taste, then maybe add more. Whisk until creamy and soft but not runny.
3. Frost & decorate.
Once the cake’s cool (not warm, not “kinda cool”—cool), spread the frosting on top. Garnish with berries if you have them. Or don’t. Still tastes great.
Notes from someone who’s made this too many times:
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If you want a flat top, slice off the dome with a serrated knife. I rarely bother unless it’s going on Instagram.
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You can skip the frosting completely and just dust with powdered sugar.
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Add lemon zest to the batter for a little zing.
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Store in the fridge once frosted. It’s fine on the counter for a bit if you’re serving it the same day.
One last thing…
If you try this and love it, tell me. Seriously. Email me, DM me, leave a comment, send a carrier pigeon. I love hearing how these little recipes end up in your kitchens, with your kids licking the frosting bowl or your partner going, “Wait, you made this?”
Thanks for being here.
Thanks for reading.
And thanks for not judging that I ate a piece of this cake for breakfast… and lunch yesterday.
French Yogurt Cake
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1 cup granulated sugar
- 1 cup Greek yogurt, room temperature
- 1/2 cup vegetable oil
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 6 ounces cream cheese, softened
- 1 cup Greek yogurt, room temperature
- 1 to 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- Strawberries (for garnish)
Instructions
- Preheat oven to 350°F. Grease a 9-inch cake pan and line the bottom with parchment paper.
- Whisk together flour, baking powder, and salt in a bowl.
- In another bowl, whisk sugar, Greek yogurt, oil, eggs, and vanilla until smooth.
- Gradually add dry ingredients to wet ingredients and mix until smooth.
- Pour batter into prepared pan and bake 35–40 minutes, or until a toothpick comes out with moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Level the cake top with a serrated knife if needed.
- Beat cream cheese until smooth. Add yogurt, powdered sugar, and vanilla. Whip until smooth and creamy.
- Frost cooled cake and garnish with strawberries. Slice and enjoy!
Notes