This French yogurt cake is a great example of how really simple baking can be. It looks both homemade and sophisticated at the same time, which is unique for a dish. The cake’s beginnings are simple: in France, it’s one of the first desserts toddlers learn to make with their families. You don’t need to know how to use an electric mixer, have any particular ingredients, or have any special talents to create it. The cake is extremely special, even though it’s easy to make. It’s moist, soft, and full of flavor, and it looks like it took a lot more labor than it did. Adding a creamy, not-too-sweet yogurt-cream cheese frosting makes this recipe much better. This recipe turns a simple snack cake into a dessert that really stands out.
You probably already have the things you need to make the cake’s base in your kitchen. To start, mix the dry ingredients together: 2 teaspoons of baking powder, 1½ cups of all-purpose flour, and a pinch of fine salt. The baking powder is very important since it makes the cake rise evenly and gives it a light, airy texture. The modest amount of salt pulls out all the other flavors, making the sweetness more rounded and the vanilla and yogurt overtones stronger.
In a separate, larger basin, the wet parts are mingled together. This is where the fun starts. You will mix together 1 cup of granulated sugar, 1 cup of Greek yogurt that is at room temperature, ½ cup of vegetable oil, 3 huge eggs that are also at room temperature, and 1 teaspoon of vanilla essence. Greek yogurt is a key ingredient in this cake since it makes the crumb rich and creamy and gives it a slight tang that makes it different from other butter-based cakes. The oil, not the butter, keeps the cake moist for days, while the eggs give it shape and help it set without making it too heavy. The vanilla makes the yogurt taste warmer and richer.
You should only mix the wet and dry parts together until the flour is gone. If you combine the wheat too much, the gluten will become overly strong, which will make the cake tough. You should whisk the batter until it is smooth, but not too much. After the batter is ready, it goes into a 9-inch round cake pan that has been greased and lined with parchment paper to make it easy to get out after baking.
At 350°F (175°C), the cake bakes for 35 to 40 minutes. You should start monitoring after about 35 minutes because every oven is different. You should be able to pull a toothpick out of the middle with some wet crumbs on it. This signifies the cake is fully baked yet still soft. The cake stays in the pan for 10 minutes after being taken out of the oven. Then, it is carefully slid out onto a rack to cool. During this time, the cake will settle, which will make it easier to pull out without breaking. Let the cake cool all the way down before you frost it. You can use a serrated knife to chop off the domed area of the cake to make the top flat.
The frosting is what makes this cake so great. You can eat French yogurt cakes plain or with fruit, but the icing here makes them great for parties or as a more luxurious dessert. Beat 6 ounces of softened cream cheese until it is completely smooth and contains no lumps.
This step is very important because if the cream cheese is too cold, it won’t blend well and the texture could be grainy. After the mixture is smooth, slowly stir in 1 cup of room-temperature Greek yogurt. The yogurt adds a light, acidic taste to the frosting that works nicely with the cream cheese’s richness. Depending on how sweet you want it, add 1 to 1½ cups of powdered sugar. Next, add one teaspoon of vanilla extract. Beat the frosting until it is frothy and light. This method makes a topping that looks like a cloud and melts in your mouth.
Once the cake is totally cool, put a lot of icing on top of it. You can ice the whole cake for a more polished look, or you can leave the sides exposed for a more rustic look. Adding fresh strawberries or seasonal berries to the cake will give it a pop of color and freshness that goes well with the sour yogurt and sweet cake. The delicate crumb, silky frosting, and luscious berries form a simple yet never boring delight.
This cake looks great at room temperature for a few hours, so it’s great for casual get-togethers, breakfasts, showers, and afternoon tea. If you wrap it well, it can also stay fresh in the fridge for up to three days. The flavors normally develop stronger after a day, so the leftovers are just as good as the initial slice.
This French yogurt cake is great because it has a good balance. It’s not too sweet, not too rich, and it fills you up. It looks good and feels good at the same time. Even if you decide to create this dessert on the spur of the moment, it will still be a hit at a special event. This cake is a nice reminder that the simplest things are often the finest, whether you’re creating it for your family, to impress guests, or just for yourself.
