This simple-to-make french yogurt cake is a fun popular French dessert to make with kids. No mixer, no measuring cups are required, just a tablespoon and a teaspoon! It’s easily customizable by adding seasonal fruits or citrus zest.
What makes french yogurt cake so fun?
The main ingredients, yogurt, flour, sugar, and any flavorless oil (vegetable oil / avocado oil / or applesauce) can all be measured using the 4 oz cup the yogurt comes in. Just remember to rinse and dry the yogurt cup in between wet and liquid measurements.
This is especially fun for kids because they get to scoop and measure several times as well as do all their own whisking and mixing by hand.
My toddler absolutely loved making this cake with me last week. Baking with kids is easier when laying out all the ingredients first before baking.
This is known as mise en place in french. It means “putting in place” before you begin. If you’d like to try this with your child, grab a visual recipe guide below!
Visual learning
kid-friendly recipe
- Counting and numbers
- Pre-measured ingredients
- Step-by step instructions
Ingredients
This recipe is very forgiving, so measurements don’t need to be exact. You can customize the flavors and have fun with it! It’s the perfect cake for beginners.
- Yogurt (4 oz cup), plain or vanilla
- Granulated sugar
- All-purpose flour
- Baking powder
- Vegetable oil or applesauce
- 3 large eggs
- Vanilla extract
- Mix-ins: fresh or dried fruit, lemon or orange zest, almond extract, etc.
- Toppings: whipped cream, powdered sugar, vanilla sauce, or fresh fruit
How to make french yogurt cake
To practice mise en place, pre-measure your ingredients in separate bowls.
- In a large bowl, add the yogurt.
- Add eggs, sugar, vanilla extract, and 1 yogurt cup of oil (4 oz). Whisk to combine.
- Wash and dry the yogurt cup.
- Add all-purpose flour, baking powder, and mix well. Fold in up to ½ cup of fruit if desired.
- Pour into a greased or lined 9-inch (23cm) round pan and bake for 35 minutes.
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Serving and storing
Store this cake in an airtight container in the refrigerator for up to 5 days. It also freezes extremely well. Set out to thaw at room temperature for a few hours before serving.
Topping suggestions
While this cake is delicious as-is, you can add a dollop of whipped cream, dusting of powdered sugar, or a drizzle of vanilla sauce if you’re feeling extra fancy.
You can also use a simple, sweet dusting of powdered sugar like I did.
Fresh fruit pairs well with this cake whether you serve it on the side or mixed in to the batter.
More kid-friendly recipes to try
Always a hit in our house, these soft funfetti cookies are incredible and one of our most popular recipes on Pinterest. Another great recipe to make with kids are these 2-ingredient healthy chocolate truffles made with tahini! I also have a curated list from the “Covid lockdown era” archives of fun things to bake with kids! Enjoy.
French Yogurt Cake
This delightful French yogurt cake is fun and easy to make using only the 4 oz yogurt cup, one tablespoon, and one teaspoon. No mixer required. Perfect for beginners or baking with kids!
Ingredients
- ½ cup (4 oz, 113 g) Yogurt, plain or vanilla 1 container
- 1 cup (200g) Granulated sugar 2 containers
- 1 ½ cups (180 g) All-purpose flour 3 containers
- 1 tablespoon Baking powder
- ½ cup (4 oz, 113 ml) Vegetable oil or applesauce 1 container
- 3 Eggs, large
- 1 teaspoon Vanilla extract
Instructions
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Preheat oven to 350℉ / 180℃ and grease or line a 9-inch (23cm) round pan.
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In a large bowl, add the yogurt.
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Add eggs, sugar, vanilla extract, and 1 yogurt cup of oil or applesauce (4 oz) to the yogurt. Whisk to combine.
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Wash and dry the yogurt cup.
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Add all-purpose flour and baking powder, mix well. Fold in up to ½ cup of fruit if desired.
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Pour into prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool cake completed on a wire rack before cutting and serving.
Recipe Notes
Optional mix-ins
Mix-in up to ½ cup of fresh or dried fruit, 1 Tablespoon lemon or orange zest, 1 teaspoon almond extract, etc.
Serving and storing
Store this cake in an airtight container in the refrigerator for up to 5 days. It also freezes extremely well. Set out to thaw at room temperature for a few hours before serving.
Topping suggestions
While this cake is delicious as-is, you can add a dollop of whipped cream, dusting of powdered sugar, or a drizzle of vanilla sauce if you’re feeling extra fancy. You can also use a simple, sweet dusting of powdered sugar like I did.
Fresh fruit pairs well with this cake whether you serve it on the side or mixed in to the batter.
Maureen says
I would like to print a copy