French Yogurt Cake with Creamy Topping – A Simple Yet Elegant Delight
Moist, tangy, and wonderfully light, French Yogurt Cake is one of those under-the-radar desserts that deserves center stage. Whether you’re hosting brunch, craving a sweet snack, or looking for a simple cake to impress, this golden beauty with a velvety cream topping checks every box.
In France, this cake is affectionately called “Gâteau au Yaourt” and is often one of the first cakes children learn to bake. Why? Because it’s incredibly simple — no mixers needed, and the yogurt container is traditionally used to measure the ingredients!
Why You’ll Love This French Yogurt Cake
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✨ Perfectly moist and tangy from the yogurt
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No-fuss recipe — just mix, pour, and bake
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Customizable — add lemon zest, berries, or a glaze
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Elegant enough for guests, easy enough for everyday
Ingredients
Here’s what you’ll need for the cake:
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1 cup plain whole milk yogurt
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1 cup granulated sugar
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½ cup vegetable oil
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3 large eggs
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1 ½ cups all-purpose flour
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2 tsp baking powder
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1 tsp vanilla extract
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Zest of 1 lemon (optional, but recommended)
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¼ tsp salt
For the Creamy Topping:
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1 cup heavy whipping cream
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2 tbsp powdered sugar
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½ tsp vanilla extract
Instructions
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Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
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Mix wet ingredients: In a large bowl, whisk together the yogurt, sugar, and eggs until smooth. Add the oil, vanilla extract, and lemon zest, and mix well.
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Add dry ingredients: In another bowl, sift together the flour, baking powder, and salt. Gradually add to the wet mixture, stirring until just combined.
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Bake: Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick comes out clean. Let cool completely.
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Whip the topping: In a chilled bowl, beat the heavy cream with powdered sugar and vanilla until stiff peaks form. Spread evenly over the cooled cake.
Tips & Variations
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Add-ins: Fold in blueberries or raspberries before baking for a fruity twist.
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Chocolate version: Add 2 tbsp cocoa powder to the batter.
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Lemon glaze: Instead of whipped cream, drizzle a simple lemon glaze made with powdered sugar and fresh lemon juice.
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Dairy-free? Use coconut yogurt and a dairy-free topping alternative.
Storage
This cake keeps beautifully at room temperature (without the topping) for 3 days. If topped with cream, store it in the refrigerator for up to 4 days in an airtight container.
FAQs
Can I make French Yogurt Cake ahead of time?
Absolutely! Bake the cake a day ahead and top with whipped cream just before serving.
Can I use Greek yogurt?
Yes, but thin it with a tablespoon or two of milk to match the texture of regular yogurt.
Is this cake freezer-friendly?
The cake base freezes well for up to 2 months. Just wrap it tightly and skip the topping until ready to serve.
Final Thoughts
French Yogurt Cake is proof that sometimes the simplest recipes are the most rewarding. With its golden crumb and light, fresh flavor, this cake is bound to become a staple in your kitchen. Whether served plain with coffee or dressed up with cream and fruit, it never disappoints.
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French Yogurt Cake with Creamy Topping
Description
A moist, tangy, and tender cake made with yogurt and lemon zest, topped with light and fluffy whipped cream. This French classic is simple to prepare and perfect for brunch, dessert, or an afternoon treat.
Ingredients
For the Cake:
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1 cup plain whole milk yogurt
-
1 cup granulated sugar
-
½ cup vegetable oil
-
3 large eggs
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1 ½ cups all-purpose flour
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2 teaspoons baking powder
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1 teaspoon vanilla extract
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Zest of 1 lemon (optional but recommended)
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¼ teaspoon salt
For the Topping:
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1 cup heavy whipping cream
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2 tablespoons powdered sugar
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½ teaspoon vanilla extract
Instructions
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Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
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Prepare the batter:
In a large bowl, whisk together the yogurt, sugar, and eggs until well combined.
Add the oil, vanilla extract, and lemon zest, and mix again. -
Combine dry ingredients:
In a separate bowl, sift together the flour, baking powder, and salt.
Gradually add the dry mixture to the wet ingredients and stir until smooth (do not overmix). -
Bake the cake:
Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before topping. -
Make the whipped topping:
In a chilled mixing bowl, beat the heavy cream with powdered sugar and vanilla until stiff peaks form.
Spread evenly over the cooled cake.