French Yogurt Cake {The Easiest Cake in The World!}

This is quite simply the easiest cake in the world.

If you’re new to the world of baking, this is for you. Never again will you reach for a box set once you’ve got this under your belt (unless you’re making Slutty Brownies, of course).

Made by French grandmothers and taught to toddling grandchildren since time began. It’s a wonderfully moist, light crumbed, simple cake that’ll make quite the impression come tea time.

Mother’s Day is fast approaching, so I thought this was a good time to share!

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She’s loved you since before you even existed, so treat her right this Mother’s Day!

We both know she deserves it.

French Yogurt Cake-2

The classic French recipe is plain vanilla, but I’ve thrown in a few fresh raspberries for a pretty little twist.

So what is it that makes this recipe quite so easy?

It all relies on one little yogurt pot. Not only does the yogurt go into the recipe, but you use to pot to measure everything else, too!

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Right! You’ll need;

1 pot of natural (sugar free) yogurt (about 125mls but don’t be too strict on this)

2 pots of self raising flour

1 pot of white sugar

Half a pot of mild olive oil (or vegetable/coconut oil if you prefer)

3 large free-range eggs (pasture raised if you’re in the US)

Splash of vanilla essence

Small pinch of salt

Handful of raspberries, or chocolate chips, blackberries, blueberries, whatever you fancy!

Large-ish loaf tin

Pre-heat your oven to 180C. Add your yogurt to a mixing bowl.

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Add two pots of flour & one of sugar. Throw in a small pinch of salt.

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Add half a pot of oil, your vanilla and your eggs.

Beat until you have a gloriously shiny, fragrant batter.

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Pour into your loaf tin. (Be sure to grease the tin if it’s not silicone.)

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If you like you can add a few berries/chips in half way through pouring, but I just dot mine into the top.

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Place them in and poke down until almost submerged.

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Bake for 45mins – 1 hour, depending on your oven.

If it’s still a bit wobbly at 45mins, give it 10 more, and so on.

Once it’s firmed up and golden, it’s done!

Pop onto a pretty plate and snow with icing sugar (through a sieve).

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Serve with a pot of tea and your mum’s favourite china.

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Slice up and tuck in!

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Once you’ve got this baby down, I thoroughly recommend taking the next step and trying out my Lemon Drizzle Cake recipe.

It’s still my all time favourite cake and is almost as simple as this one.

You could say they’re a piece of cake!

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  • Yvespink Style

    So yummy…am definitely going to try out this recipe


  • Abby

    This looks so good (and easy) would be perfect for Mother’s Day actually as i’m a last minute kind of gal

    Just how do you find the time to come up with and make all these recipes yourself, it’s like you’re in two places at once xxx

  • Great recipe!! Such a good and simple idea for mothers day!

  • Meg

    Can you please do a post about Custard’s “beauty regime”? He is always spotless! I have trouble keeping my dogs feet as pearly white as Custards!

    • Rosie

      It involves a lot of licking.
      (By him, not me!) x

  • Meerkat

    Lovely recipe, I am French and learned it when I was 4-5 years old 🙂
    I put only 2 eggs, it makes it lighter. You have so many variations you can do with flour (2 pots of flour and 1 of almond powder), oil (change it for one pot of thick crème fraîche).
    Tradionnaly I always saw it with apple (3-4 sweet apples cut in big chunks) or bananas.
    With this recipe you can also do a marble yoghourt cake !
    Well, it is a cake to play with 🙂

    • Rosie

      I’m going to have to give many more variations a go… always love a good excuse to eat cake! 😉

  • Madison

    This looks absolutely delicious!! Have you tried it with Gluten Free flour at all? Wondering if the measurements would change. Might have to pop into the kitchen this weekend and test it out!

    • Rosie

      I haven’t Madison, but if you give it a go please let me know how it turns out! x

  • Yum! This looks delicious! I really love your tea cups too!

    Ash | Liakada

  • I used to live in France so I really miss all their cakes – love your addition of raspberries

    Suze | LuxuryColumnist

  • Little Miss Notting Hill

    Love this – soooo simple and gorgeous table styling! I’ll whip one up this weekend 🙂 x

  • Michelle

    Did you read “Bringing up Bebe”? Very cute book, she talks about this recipe in there too as wonderful introduction for children to baking. Lovely read– even if you don’t have kids (like me)!

  • NSB

    could you tell me how much a pot is? in grams maybe? thanks!

  • Looks heavenly, will be trying this soon!

    LEACH |

  • It was your lemon drizzle cake that brought me to your blog for the first time a few years ago – I make it for my dad for his birthday and father’s day each year as he adores it. Will definitely be giving this one a go!

    Laura xx | Loved By Laura

  • Learnt this trick from our chalet host one year – apparently the yoghurt helps the eggs due to the altitude or something (i can never remember the science-y explanation she gave!) looks delish! xo

  • Hmm maybe I’ll make this for Mother’s Day! What a great recipe! I’m starving now looking at the pictures haha

    Xo Lauren

  • This looks absolutely scrumptious! I make a raspberry sour cream cake that I feel would be quite similar! Very delish.

  • Aurè

    hello and thaks for sharing such mouthwatering recipe…it looks very nice,You’re an Artist of marvellous Cakes…cheers!

  • This looks so good! X

  • Michelle Joseph

    This looks gorgeous and it’s so easy. Thanks for the recipe.

  • Peppermint Dolly

    Looks super Rosie, I do love a loaf cake!


  • Agh I LOVE this! One of those recipes that’s not too much effort but looks really impressive. Definitely one to try

    Dinner With Maddie | A London lifestyle blog for badass ladies

  • Yep. This is happening on Sunday, simple recipes are sometimes the best recipes. Immy x

  • Looks delicious! Beautiful photographs too, as always! I try to watch my carbs most of the time for health reasons, but am going to see if I can adapt this maybe with ground almonds rather than flour and sweetener? Hope it works!
    Farah x

  • LOVE that you use the pot to measure everything. My mum would love this too. Thanks, Andrea xxx

    Andrea’s Passions

  • This cake sounds so delicious! And I love that you don’t have to actually measure anything out!


    Lately on the Blog today!

  • Oh wow this looks so good!

    Xx Eline |

  • Marissa

    American and never heard the term pasture-raised here! We say free range 🙂

    • Rosie

      “The definitions of “free-range” are such that the commercial egg industry can run industrial farm egg laying facilities and still call them “free-range” eggs, despite the fact that the birds’ foraging conditions are far from what you’d call natural.

      For example, regulations on the use of the term “free-range” do not specify the amount of time the hens must spend outdoors or the amount of outdoor space each hen must have access to. Nor do they indicate that the hen must have access to a pasture diet.

      True free-range eggs, now increasingly referred to as “pasture-raised,” are from hens that roam freely outdoors on a pasture where they can forage for their natural diet, which includes seeds, green plants, insects, and worms.

      Large commercial egg facilities typically house tens of thousands of hens and can even go up to hundreds of thousands of hens. Obviously they cannot allow all of them to forage freely. They can still be called “cage-free” or “free-range” though, if they’re not confined to an individual cage. But these labels say nothing about the conditions they ARE raised in, which are still deplorable.

      So, while flimsy definitions of “free range” and “cage-free” allow such facilities to sell their products as free range, please beware that a hen that is let outside into a barren lot for mere minutes a day, and is fed a diet of corn, soy, cottonseed meals and synthetic additives is NOT a free-range hen, and simply will not produce the same quality eggs as its foraging counterpart. There’s also the issue of veterinary drug contamination.”

      More here:

      • Hi Marissa, we do have pasture raised eggs here in the states, they’re just unfortunately a lot harder to find in certain areas and traditional grocery stores, but if you have a co-op or a natural grocery store nearby they are the ones that tend to sell pasture-raised eggs (or ask at your local farmer’s market if there are any egg sellers there). They’re usually more expensive, but well worth the price in terms of the humane treatment of the hens and the flavor and nutritional value of the eggs. Once I learned about the difference between pasture-raised and free-range I never looked back! xx

  • Maddie

    Love your tea set! Any recommendations on where to pick up a similar one?

  • Looks yummy the yoghurt will make it so light!

    Have to try it out 🙂


  • I had completely forgotten about the lemon drizzle cake! This comes super handy for Sunday that I’ll have some friends for tea (is not mothers day here yet). I will definitely try this ASAP!


  • Eve

    Gonna give this a try this weekend! Looks delicious! Xx

  • mycitymylondon

    yikes one cup of white sugar:( aahhhh I think i would substitute with agave syrup, although cake will be a little more moist.

    looks lovely:)

  • tori

    This was SO GOOD. So light, fresh, delicious. Perfect for tea and mum or maybe a friend instead!

  • Adaleta Avdic

    I may need to recreate this ASAP, looks so easy & sooo yummy! xx

  • Breanne Alder

    What a clever little recipe! So adorable x

  • Aisha E Alsayegh

    I made this for our family gathering last Friday. My sister in law complained about the raspberry seeds (which I never notice) but my mom and aunt love it! I also made cauliflower biscuits (scones?) to have with baked salmon over lunch. They may have overshadowed the cake.

  • Oh, this cake looks so delicious! And your lovely photos! <3

  • Emma

    Ooh I want to try this, it looks to so easy and so pretty!

  • I can’t believe you’ve shared this recipe. Perfect timing. I was describing this cake to a French client of mine as I had it when I was a teenager in france while staying at a family friends house but had never seen or had the cake since. I now have the recipe written out on my fridge ready for me to give it a go … Love the berry idea you’ve suggested here. Definitely need to give this a whirl now

    Mel X

  • Pauline

    I loooooove gateau au yahourt!

  • Ola Kopacz

    Love the recipe! Where’s the china from? It’s absolutely gorgeous!

  • really very easy recipe, thanks
    Best Hearthstone Decks

  • Looks delicious! I love the way you styled the shoot with the blue china and peonies!

  • Elanor

    Oooooo, this looks delicious! I love cakes with yogurt in, it makes them so moist and delicious 😀 x

  • Hey Rosie, this is the very first cake my mum taught me to bake as a child and I have fond memories of eating the famous ‘gateau au yaourt’.It’s funny cause since being in the UK I haven’t baked it once, mainly cause it’s not as easy as it is in France to find plain yogurt in small pots but I shall try to do this recipe again with one of my little ones soon. The idea to add berries is a good one as the fruits will burst in the oven and will give it some additional interesting flavours! Must do soon! Thanks for the idea! xx Julie

  • Looks fantastic – definitely worth a try.

  • Florence

    I’m French and I didn’t even know it was french ! But in your gorgeous pictures it seems so english. I usually add some rum & sultanas and I don’t use olive oil which taste is too strong for me. Its simplicity makes it “the” cake to bake with your children.

  • Lauren Keen

    Love this recipe! I’m new to baking and I love how simple this is. I just made it and it turned out beautifully, except my raspberries all sank to the bottom. Any tips on how to prevent that? Thanks!

  • Chloe

    May I be a pain and ask for approx dimensions of your loaf tin please. My tin seems to be a bit smaller than most so I’ve been overfilling and burning the cake.. 🙁 x

  • stephen ashley



    This is THE one… great recipe and beautifully presented BTW Italian grandmother’s, too. Torta della Nonna!