This French yogurt cake is a great example of how really simple baking can be. It’s one of those uncommon meals that looks both sophisticated and handmade at the same time. The story behind it is simple: in France, this cake is one of the first desserts toddlers learn to make with their families. You don’t need any special tools, ingredients, or talents to produce 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. This dish is considerably better with a creamy, not-too-sweet yogurt-cream cheese icing on top. 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. First, combine the dry ingredients: A pinch of fine salt, 1½ cups of all-purpose flour, and 2 teaspoons of baking powder. The baking powder is important because it makes the cake rise uniformly and gives it a light, airy feel. The modest quantity of salt pulls out all the other flavors, making the sweetness more balanced and the vanilla and yogurt flavors stronger.
In a separate, larger basin, the wet parts are mingled together. This is when 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 large 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. The eggs give it structure and help it set without making it too heavy. The vanilla makes the yogurt taste richer and warmer.
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 get too strong, and the cake will be difficult. You don’t want to whisk the batter too vigorously, but it should be smooth. The batter goes into a 9-inch round cake pan that has been greased and lined with parchment paper to make it easy to remove 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. There should be a few damp crumbs on the toothpick that comes out of the middle. This signifies that the cake is fully baked but 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 makes it easier to remove out without breaking. You should let the cake cool all the way down before icing it. If you want to make the top of the cake flat, you can chop off the domed area with a serrated knife.
The icing is what makes this cake so great. You can eat French yogurt cakes plain or with fruit, but the icing on this one makes it great for parties or as a more luxurious dessert. To make it, beat 6 ounces of softened cream cheese until it is completely smooth and free of lumps. This step is very important because if the cream cheese is too cold, it won’t combine well and could make the texture grainy. After the mixture is smooth, slowly add 1 cup of Greek yogurt that is at room temperature. The yogurt adds a light, acidic flavor 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, mix in 1 teaspoon of vanilla extract. Whip the frosting until it is light and fluffy. This method makes a topping that looks like a cloud and melts in your mouth.
Once the cake has cooled all the way down, put a lot of frosting 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. Fresh strawberries or seasonal berries on top of the cake will give color and freshness that goes well with the sour yogurt and sweet cake. The soft crumb, creamy frosting, and luscious berries make this treat easy to create but never boring.
This cake looks great at room temperature for a few hours, so it’s great for breakfast, lunch, tea, and informal get-togethers. 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 leftovers taste just as good as the initial slice.
This French yogurt cake is great because it has the right amount of sweetness and richness. It is also very filling. It is both stylish and cozy at the same time. This dish will still make people happy when you serve it on a special occasion, even if you cook it on a whim. This cake is a nice reminder that sometimes the simplest things are the best, whether you’re creating it for yourself, your family, or to impress guests.