The Easiest French Yogurt Cake (a 1,2,3 Measure Recipe)

This French Yogurt Cake is an easy to make dessert that tastes far more decadent than its simple ingredient list suggests. Easy enough for beginning bakers, yet elegant enough to serve with fruit and cream, this French classic is the perfect anyone, anytime cake.

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Back when our family owned a little bookstore in Oregon, one book I kept pulling off the shelf was Bringing Up Bébé by Pamela Druckerman. She mentioned a simple French Yogurt Cake that even nursery school children learned to make, and the idea stuck with me for years.

Later I saw versions pop up on social media and baking shows, and finally decided I had to try it myself. The recipe is always the same at its core, but I rearranged the steps to make it easier to remember (because if preschoolers can do it, surely I can too).

French yogurt cake, or gâteau au yaourt, has been a staple in France for generations. Since all the measuring was done with the yogurt container itself, it is one of the first recipes grandmothers taught their grandchildren. No scales, no cups, just scoop, stir, and bake. That simplicity is what makes it timeless, and why it is still baked and loved today.

Why you'll love this recipe

• Simple - Everything is measured with an individual serving size yogurt container, for an easy dessert or breakfast cake.
• Versatile - Works with any fruit topping, lemon zest, chocolate chips, or simply plain.
• Rich texture - Dense, moist, and delicious.
• No butter needed - Tastes buttery without using butter.
• Family tradition - A recipe with history and heart.

This French yogurt cake, also called (wait for it...) a Gâteau au Yaourt, Gâteau de Mamie, a Granny Cake, a Yogurt pot cake, and a 1-2-3 cake is simple, delicious, and beloved all over France, and most of Europe. I'm not about to question it. I just want to eat it!

Why this cake works without precise measurements

Long before bakers had measuring cups or kitchen scales, recipes were made using proportions and ratios instead of exact measurements. That's why this yogurt cake works. As long as you use the same container to measure all the major ingredients, the cake turns out beautifully every time.

You use the yogurt container to measure your oil, sugar, and flour, so it doesn't matter if your container is a little bigger or smaller as long as you use that same container for each of the ingredients. The ratios stay the same, which is why this cake turns out so reliably without needing a scale or measuring cups.

That being said, in the recipe card I also include weight (in grams) as well as volume measurements. Do what feels right for you as long as in the end you get a few slices of delicious cake all to yourself ❤️

Ingredients & Substitutions

Everything you need to make this cake is pictured here. Below I'll go over the most important ingredients and how you can substitute them if needed.

• Yogurt - Traditionally plain whole milk yogurt, although flavored yogurts work beautifully. Greek yogurt or low-fat yogurt works, though they may change the texture slightly. Most adult serving size containers have between 4.5 and 5 ounces, while child size containers are generally 4 ounces. Either will work perfectly. If you don't have a single-serving container, use a ⅓ to ½ cup measuring cup.
• Vegetable oil - Neutral oils like canola, grapeseed, or sunflower are best. Olive oil adds too strong a flavor for this elegant little cake.
• Sugar - White granulated sugar is standard, but you can substitute half of it with brown sugar for a deeper flavor.
• Flour - All-purpose flour is traditional, although you can use cake flour or pastry flour for a more tender texture.
• Fruit - Blueberries, raspberries, sauteed peaches, or even poached pears, drained and pat dry, all work beautifully.

See recipe card below for a full list of ingredients and measurements.

Variations

This simple one bowl cake recipe is delicious exactly as written, but Iove to have options for when the mood strikes:

• Citrus -Rub lemon, lime, or orange zest into the sugar before adding to the batter to bring in a citrusy note.
• Chocolate chip - Stir chocolate chips into the batter before baking.
• Swirl - Swirl in dollops of blueberry jam or preserves before baking.
• No fruit - Try it plain without fruit for a simple crumb cake.
• Classic tea cake - Leave out the fruit and swap the crumb topping for a dusting of powdered sugar for classic tea cake.

How to measure flour without a scale

If you've been here a while, you know that although I include volumes (cups, etc.) in my baking recipes, I highly recommend that you weigh your ingredients on a kitchen scale whenever possible. Even though this is a "no-measuring" recipe, we still want to measure as accurately as possible, so you make the best cake possible. If we are not using a kitchen scale, the best way to measure flour is with the scoop and swipe method:

First, fluff the flour in its container with a spoon to loosen it. Then, lightly spoon the flour into your measuring cup without packing it down. Finally, use the flat edge of a knife to level off the top of the cup. This keeps your flour measurement accurate and prevents adding too much, which can make the cake dense or dry.

Quick Recipe Video

Step-by-Step Instructions

Listen, if French nursery school children can do this on their own, certainly we can do this. We only need one bowl, a whisk, and a spatula. Let's go!

• Step 1: Preheat oven to 350°F. Grease a 9 inch springform pan or line a 9 inch cake pan with parchment paper, leaving overhang to lift the cake out.

Step 2: In a large bowl, whisk together yogurt, vegetable oil, vanilla, kosher salt, sugar, and eggs until smooth (I do rinse and dry the container before adding the sugar, but you don't have to. I just hate being messy 😖).

Step 3: Add the baking powder and flour on top of the wet ingredients, measuring the flour with the scoop and swipe method for accuracy. Gently mix until just combined. Do not overmix.

Step 4: Pour the batter into the prepared pan and smooth the top. Scatter fruit over the batter.

Step 5: Make the crumb topping by combining flour, sugar, salt, and butter. Use your fingers to rub into a crumbly texture.

Step 6: Squeeze the topping in your hand to make a clumps and scatter over the fruit.

Step 7: Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes and then use the paper overhang to remove from the pan and cool on a wire rack before slicing.

Note: Depending on the size of your pan, your cake may be finished baking earlier. Start checking at 30 minutes, and then check every 5 minutes until a knife or skewer inserted into the center comes back clean or with just a few moist crumbs.

Finish: Serve slices with creme fraiche, sweetened yogurt, or lightly whipped cream. This cake is best enjoyed slightly warm or at room temperature.

My favorite variation: Brown Sugar Peach

Step 1: Dice two peaches (no need to peel them) and sauté with 2 tablespoons of butter, 2 tablespoons of brown sugar, and a pinch of salt until just softened. Remove the fruit to a paper towel lined plate and allow to cool.

Step 2: Pat the peaches dry and scattered over the top of the batter. Cover with your crumb topping and bake as directed.

Decadent, delicious, and perfect for a lazy Sunday brunch, or to snack on during the school week.

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