Raspberry Yogurt Cake Recipe

Raspberry Yogurt Cake

Yogurt Cake is a staple of French home baking: it is very easy to make and I have yet to meet someone who doesn’t like it.

What’s notable about the method is that it calls for two (half-cup) tubs of yogurt, and you then use the empty tubs to measure out the rest of the ingredients. This no-scale recipe is a rare exception to the French usage, in which quantities are measured by weight rather than volume.

Raspberry Yogurt Cake

It is very popular with kids, who love a simple, moist and fluffy cake. But what they particularly enjoy is that they can make it almost entirely on their own, perched on a kitchen stool. There is no complicated step, no scale to fiddle with, and with the intensive sandbox training they have, they are usually experts at the emptying and filling of small-sized containers.

Mini Cookbook of French Tarts

The basic gâteau au yaourt recipe lends itself to a lot of great variations. You can add citrus juice, zest, or peel for a delicious lemon or orange cake, you can add chocolate chips or nuts to the batter, you can slice the baked cake in two and spread a layer of jam in the middle, you can frost the cake with a chocolate frosting… Whatever strikes your fancy.

Raspberry Yogurt Cake

I especially like this variation, in which I fold raspberries (fresh or frozen) into the batter, and substitute almond flour for part of the flour. The berries bring delightful tart notes, and the almond flour make the cake even moister.

We typically have this as an afternoon treat, but it is such a subtly sweet cake, it would be perfect for breakfast or brunch as well.

Raspberry Yogurt Cake

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Raspberry Yogurt Cake Recipe

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serves 8.

Raspberry Yogurt Cake Recipe


  • 240 ml (1 cup) plain yogurt (two 120-ml ou 1/2-cup tubs, which is the French standard)
  • (Use one of the empty tubs to measure out the ingredient amounts given in tubs)
  • 1 1/2 tubs (3/4 cup) sugar (I typically use blond unrefined sugar), plus 1 to 2 tablespoons for sprinkling
  • 1/2 tub (1/4 cup) oil
  • 3 large eggs
  • 3 tubs (1 1/2 cup) all-purpose flour
  • 1 tub (1/2 cup) almond flour (you can also use almond meal or finely ground almonds)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 300 grams (10 1/2 ounces) raspberries (fresh or frozen; no need to thaw if frozen)


  1. Preheat the oven to 175°C (350°F). Line a 22-cm (9-inch) round cake pan with parchment paper.
  2. Raspberry Yogurt Cake
  3. In a large mixing bowl, put the yogurt, the 1 1/2 tub sugar, the oil, and the eggs.
  4. Raspberry Yogurt Cake
  5. Whisk together until combined.
  6. Raspberry Yogurt Cake
  7. In a medium bowl, combine the flour, almond flour, baking powder, and salt.
  8. Add the flour mixture to the wet ingredients and mix it in with a spatula until you can't see white traces of flour. Do not overmix; some lumps are OK.
  9. Raspberry Yogurt Cake
  10. Pour half the batter into the cake pan. Cover evenly with half of the raspberries.
  11. Raspberry Yogurt Cake
  12. Pour the other half of the batter, and add the other half of the raspberries on top. Sprinkle evenly with the remaining sugar.
  13. Raspberry Yogurt Cake
  14. Put into the oven to bake, for 30 to 35 minutes, until the top is springy and a cake tester comes out clean. If it looks like the top of the cake is browning too quickly, cover loosely with foil for the rest of the baking time.
  15. Allow to rest on the counter for 15 minutes. Lift from the pan, and transfer to a rack to cool.
  16. Serve slightly warm or completely cooled.

Raspberry Yogurt Cake

This post was first published in May 2014 and updated in July 2017.

  • Jennifer

    Clotilde…tisk tisk tisk. Unmoulding a cake before it’s time…a punishable crime. Of course, punishment comes in the form of HAVING to eat the pieces that stick to the pan that might have (God forbid!) actually have stuck to the cake had you left it to cool.
    I join you in guilt…I have no patience for cooling times either.
    I hope you had a great weekend!

  • Marina

    This is such a neat recipe. I’ll be putting my daughter (5 ans) to work this weekend!

  • What a cool recipe, will have to try it this weekend!

  • Ant

    i accidently stumbled upon your site … just a quick note to let you know that I really enjoyed my visit and will return again.:-)

  • Fantastic recipe. Do you think it would work well in bundt cake form?

  • I love this recipe and it looks like you could even cut some of the sugar to lower the calories. Any suggestions on how to keep this as low-fat and low-calorie as possible? Also, a separate question: if I didn’t want to include the almonds, would I need to replace them with flour?

  • I a recipe for Gâteau au Yaourt in Trish Deseine’s “Mes Petits Plats Preferes” which I bought in Paris as I had thought I would like it having read about the book in your blog. That was the only recipe in the book which measuring ingredients by volume… now it clicked!
    Adding raspberries in the cake sounds real good. I must try it sometime soon!

  • Molly

    Salut Clotilde–

    I made the gateau au yaourt this evening, and my boyfriend and I singlehandedly snarfed up half of it! So much for moderation, hmm? Oddly enough, my cake tried to stick to the pan, just like yours, even though I gave it a good 20 minutes to cool…but I managed to give it a nudge by running a knife around its perimeter a couple of times to loosen things up. Whew! I’m now having to keep careful watch over the leftovers on the counter, lest my boyfriend start digging in again!

    Thanks for another terrific recipe.

  • Jennifer – Yes, I know, it’s bad bad bad! Having to fight the cake to put it back into shape should be punishment enough you’d think!

    Marina – Oh great, hope she likes the adventure!

    Phoe – Let me know how you like it!

    Ant – Delighted to have you here, make yourself comfy…

    Ninds – I’m sure it would work great in a bundt pan, just make sure it contains as many cups of batter as a 9” pan.

    Gretchen – You could try skipping the oil altogether or subbing applesauce for it, but I don’t recommend lowering the sugar content, as it isn’t a very sweet cake to start with. But do as you wish! As for the almond powder, you can omit it without replacing it.

    Chika – Oh it’s great that you got yourself that book! Have you cooked anything from it yet?

    Molly – I’m delighted that you tried and like the cake, thanks for reporting back!

  • Josie

    I’m making this as soon as possible!

  • This is such a cool recipe, and a cool site. I have linked to you on mine! Also, this recipe will be a joy to put together with my little 3 year old Chef. She is such a big help in the kitchen. Thanks for the suggestion and the recipe!! MysTiE

  • carla

    very clever indeed…

    i’m going to try this ‘sandbox’ cake as soon as possible!

  • Clotilde,

    Yep I have tried some recipes from the book, although I had to make substitutions for some of the ingredients called for. So far I made: porc au cidre, which is suggested as a variation of Boeuf Bourguignon; lapin au lait, but really was poulet au lait, because I used chicken in place of rabbit since I have never seen rabbit meat sold in local supermarkets in my neiborghood; and osso bucco, but it really wasn’t “osso bucco (hole in bone)” because I used boneless beef! Everything turned out good, but the pork and chicken dishes were fabulous. I also kind of made Gâteau de clémentines pochées, but I actually tried your version with ginger, which I found was great!

    What about you, Clotilde? Is there any recipe that you tried and particularly liked?

  • Josie, Mystie and Carla – Hope you like it, let me know how it works out for you!

    Chika – Thanks for telling me which recipes you tried, that’s always precious info! And I see we have the same slightly fuzzy approach to “following a recipe”! :) I have just tried my first recipe from that book yesterday (this one I bought just a couple of months ago), which I’ll post about in a few days!

  • I made this cake for my husband’s birthday last week because it matched all the requirements of his favourite sort of cake – light, moist, and full of fruits. There were no raspberries to be found so I substituted with red seedless grapes and strawberries. It turned out to be really delicious with the yogurt-infused body, and the juicy pieces of fruit. And it was so pretty. I couldn’t believe how simple it was to make.
    I like the idea of measuring out quantities with the yogurt tub, it’s so much more intuitive and as a new baker I appreciated not getting all stressed up with the mls and the mgs and what not! I might make it with less sugar – 1 and 3/4 tubs – the next time.
    Thanks Clotilde for another remarkable recipe!

  • Rebecca

    this recipe was great! I substituted fresh strawberries, blackberries, and dried cranberries -the sourness worked well-for the rasperries, and it was very nice. It came out pretty dense, like a muffin-ish cake, but I really liked it, as did all of my co-workers! (It was gone about 7 minutes after I put it on the communal table).

  • Carol Wilks

    Love your blog..and this recipe. Since our yogurt containers are about 6 oz..I just used that “measurement tub” for the rest of the tub- filling ingredients…added about one and one-half more eggs and another tsp. of BP. I put half the batter into two 8 inch tube pans…that is all I had. One I used the raspberry variation you made and the other was kept plain to be used later with some fruit and whipped cream…maybe. (now it is in the freezer). Just wanted you to know that it was delicious (we are eating the raspberry one). Altho I might have overmixed …used the hand mixer a bit..I used the light brown muscovado sugar..it was not a sweet cake…nice for a change.
    I have passed the recipe on to my daughters and hope they will make it with their children…if not, I will get the chance at their next visit.

    Thanks again…Looking forward to reading more from your blog.


  • Theresa, Rebecca and Carol – I’m happy that you made and liked the cake, thanks for reporting back!

  • E.

    Clotilde —
    I’m a recent reader of your blog — about a week ago I discovered it through a post on egullet.com. Now I read it every day! I made this cake (using a springform pan which made unmolding the cake a bit easier) for a tea party I held yesterday, and it was wonderful! And one of my friends made your scones for the tea party, so you were practically present at the party. (You didn’t know you were in Chicago yesterday, did you?) Thanks so much!

  • E – I’m happy you made this and liked it, thanks for telling me! As for being present at the Chicago party, no wonder I felt a little jet-lagged during the week-end!

  • Karen Radcliff

    Hi Clotilde,
    I loved this cake! Your cake (and blog) were recommended by Mariko at http://www.supereggplant.com and having made the cake, I’ve become addicted to your site as well! Maybe because I’ve been trying to revive my awful, awful French and I’ve been daydreaming about being in Paris again… ahh… Anyway, I made the cake using maple-flavored organic yogurt, used a tub of whole-wheat pastry flour and two tubs of whole-wheat flour, threw in a handful of crumbled pecans at the last minute (I’ll toast them next time) instead of the almond meal, and used raspberries to layer. It turned out tender, moist, and very yummy. I will definitely make this again, possibly as muffins (that bundt idea sounds interesting, too). Thank you for a fabulous site! (I’ve read all of your archives, and I’m taking notes on recipes _and_ Paris…)

  • Karen – Mmmh, maple and pecans sound like a wonderful addition to this cake, so glad you liked it!

  • So, I tried this cake, but here in America I had to use a 6 oz tub of yogurt. I didn’t adjust the eggs or the baking powder for this, so I wonder if this is why I got a really heavy and dense cake–not unlike a poundcake…..? Any suggestions? I’d like to make it again!


  • Shawn – Indeed, this probably explains the texture : it should be nice and moist, not too dense or heavy. What I can suggest is using a 4oz tub (the Stonyfield brand makes them, http://www.stonyfield.com ), or more simply, use a half-cup measurer, which is the equivalent of a 125ml / 4oz tub of yogurt. Hope it was still tasty!

  • Isabelle

    Hello Clotilde ! I had no time to make a “gâteau à l’orange et au gingembre” last night so I decided to try your “framboises and yaourt”. I had no brown sugar, only cassonade which has a darker colour and a much stronger flavour. I was a bit worried about the result because of this strong flavour (of course I could have used half white half cassonade but it did NOT come to my mind after my exhausting yesterday at the office). I could not resist tasting the cake this morning before leaving for work and it is GORGEOUS !!! I forgot that half of the raspberries should go on top and have put them all in the cake it is very nice and very moisty (If anyone at work wonders about the strange shape of that cake I’ll pretend the kids swiped a slice off during the night). Mille millions of thank yous for this delight and I’ll try the orange on Sunday…

  • Isabelle – So glad you liked this, it’s a fave of mine. Lucky co-workers, too!

  • berkeley girl

    I spent six months in France as a college student and remember making a yogurt cake with my host sister but could not for the life of me figure out how to convert “un pot de yaourt” into American measurements when I recently decided to make one. Thank you for your recipe.

    My host family’s recipe was slightly different. It called for normal white sugar rather than brown (same amount) and only 2 eggs.

    I should also add that, because American plain yogurt tends to be sweeter (more sugar added) and less sour than French yogurt, the cake did not have the same tangy flavor as it did in France. I also find it hard to buy single serving full fat plain yogurt at local grocery stores. I tried both full fat and nonfat yogurt, which is somewhat more liquid, and the nonfat yogurt yielded a cake that is more moist and better tasting.

    I left out the almond meal, added only half the raspberries (the ones in the cake), and made a lime glaze to go on top, and the raspberry and lime flavors worked together beautifully.

  • I made this cake for Easter, and it was very well-received. Thank you for sharing the recipe. I really enjoy reading your thoughts on food! (I just visited the Scharffen Berger chocolate factory, so I have the nibs and hope to try the muffin recipe next…)

  • joey

    I made this with strawberries instead of rasberries (because there are no rasberries available where I come from…EVER). It turned out great and so I made it again (this time with my brother in mind) with chocolate chips and peanut butter. I mixed the chip with the batter and then, in the middle portion, I spread some peanut butter. Yummm! It’s turned out tasting like a Reeses Peanutbutter cup Cake!

  • Judith

    For fool-proof cake un-moulding, line the base of your flat-bottomed cake pan with parchement paper. Place your cake pan on a piece of parchement paper, draw a line around it and cut out the form. Butter and flour the sides of the cake pan, then place the cut-out of parchement paper in the base. Finally, pour in the batter. When you unmould the cake, all you have to do is peel off the parchement paper.

  • Isabelle Briand

    I found your recipe and this website while using google. My husband was feeling nostalgic and kept begging for me to make one. Well the cake was not a success. I don’t know how I could ruin such an easy recipe. It came out dense and not very flavorful. Does anyone have any insight as to why?

    I was reading about the difficulty we can have while unmolding. I have been using Demarle silicon bakeware. It’s awesome. (It’s the same company that makes silpat. I highly recommend it ;o)

  • Isabelle – So sorry this didn’t turn out well. Not that it is supposed to be a “dense” (but moist) kind of cake, not a light and fluffy one (like sponge cake for instance). Did it rise at all or did it remain flat? What kind and what size of yogurt did you use?

  • Mary Ellen

    This is so lovely! Personally, we Americans tend to enjoy too much sugar, so seeing a cake with such wonderfully simple and healthful ingredients is simply divine. I thought the plain cake made my mouth water, and then I see your raspberry/almond creation! Yum! So far I have seen at least 20 recipies that I want so much to try, and they all look so good!

  • Bridget

    Wow! What a fun website! I loved finding out about another person who has a habit of ‘tweaking’ recipes and who’s impatient with cooling time! I have a friend who constantly makes fun of my substitution habits and impatience…but this article and recipe encourages me that that’s ok – but also what yummy greatness can happen when sticking to the classics. Thank you so much for posting this french treat!

  • Cibbue

    looking forward to trying this recipe!

  • Hi Clotilde,
    Thanks for this recipe — I made this last night and it was delicious. I didn’t have any berries, so I used apples and to my surprise it worked really well! Love the flavor of this cake with the brown sugar, ground almonds and yogurt! I will have to try your original version of the gateau au yaourt, too. Thanks again!

  • Margarida

    Hello Clotilde!
    I’m portuguese, and i’ve been exploring your recipes.
    I made this cake for a friends dinner, and it turned out wonderful. I served it with créme fraiche. It was a success!
    Later i made it, in a less sophisticated version, with apples and cinnamon. Very, very good.

  • Linda

    Hello Clotilde,

    I found your site by searching for “yogurt cake” when I had some yogurt I was trying to use up because it was gloopy and weird. Now I’ve made this cake three times! Once with mixed berries, once with raspberries, and today’s version with some frozen blueberries and cranberries. All have been successful … apricot pudding will be the next effort. Thanks for the great, easy recipe!


  • Anh

    Thanks for the recipe. I made this cake with Blueberries and it turned out nicely. Very delicious, fruity and fresh.

  • John Paul

    Bonjour Clotilde,

    I tried the Gâteau au Yaourt à la Framboise yesterday and I was quite happy with the results. However, I had to wonder why the recipe doesn’t use any baking SODA, which would react with the acid in the yogurt to give the cake more lift. Is soda not commonly used in French baking? I lived in Belgium for a few years and recall that I had to buy baking soda in the “International” section of the grocery store.

    Love your site. Too bad that I didn’t discover it sooner. Keep up the great work!


  • Sveta

    I’m on low-fat diet (actually, trying to avoid fat at all).
    And I would like to try this very delicious looking gateau.
    You mentioned an applesause as a replacement to oil. How do you make it? Is it just cooked and mashed apples? Also, can I just take the white part of the egg? And if so, should I add more white eggs? Thanks in advance, I’m really anxious to try it :-)

  • Vivi

    Very nice website!

    I have a question: I want to make the raspberry yogurt cake for my son’s birthday among others. I would like to make a train with different cakes. Most of them will covered with a french chocolate icing. What do you suggest for the yogurt cake icing? do you think the dark chocolate icing will work? maybe white chocolate icing?

    Also: I love the cake, but I would like to make it a bit more ‘fluffy’. ANy idea? maybe beat the egg whites?

    Thanks a lot,


  • Kyle

    Clotilde, I made it! It is close to perfection and it came right off the pan. The trick is to follow your suggestion of greasing the pan.. Thank you and Merci


  • ttfn300

    Made the last night and it was delicious even with minor changes (some purposeful and some accidental!!). For the eggs I used 1/2c egg beaters and 1 egg. Nonfat yogurt and half whole wheat pastry flour also unnoticable! I goofed on the sugar… I think I only used half the amount, and grabbed regular white sugar as well. But it was still very tasty!

    The one problem I had was the frozen unthawed berries… The cake was way too moist around the berries. Have it in the fridge, but some of it’s down-right mushy. Guess I’ll *have* to eat it right quick!! Next time I’ll have to use fresh, and maybe add a little almond extract to go with the almond meal?

    Thanks for the great recipe and site!!

  • tina

    Hi- I’d love to make this yogurt cake- i’m in france. how do you find baking powder here? what is it called? and what oil did you use? vegetable? sunflower? this cake looks great!

    thanks for getting back to me.

  • Tina – Baking powder is called levure chimique in French; you’ll find it in any supermarket. And you can use any neutral-flavored oil, such as vegetable oil, grapeseed oil or sunflower oil. Olive oil works well, too, as does the same amount of melted butter.

  • Nina

    Just made this cake to take to work tomorrow. Its has come out beautifully, but cooked in 35 mins. I would suggest that you keep checking after 30 mins. Next time I may turn the temperature down to 325F in my convection oven. Great flavour with the rapsberry jam (from Fauchon) I put in the middle.

  • Deborah Davis

    I supply a Raspberry & Yoghurt Cake to the local coffee shop which is completely different. I thought you might like the recipe.
    1. Mix together 1 cup of veg oil & 1 1/2 cups of caster sugar.
    2. Beat in 2 large eggs, then 1 1/2 cups of Greek youghurt.
    3. Stir in 2 cups of self-raising flour & 3/4 cup of frozen raspberries (not defrosted).
    4. Bake for at least 40min in 180 degree oven. Tin should be lined with baking paper.
    Mix together 1/2 vanilla bean, 200g cream cheese, 1 1/2 icing sugar

  • Stephanie

    I made your raspberry and yogurt cake last night and it is excellent. Rather than using a 9inch cake pan, which I don’t have, I used a 9 inch spring form pan. I wrapped the outside bottom with foil to prevent leakage and then made the cake as instructed. What I chose not to do nor do you need to is flip the cake at the end for cooling on the rack. Rather, I let it cool without flipping it and served it with the raspberries on top. It is very pretty and got its share of oohs and ahs.

  • Ena

    Made this 2 days ago. It’s a very nice light cake, perfect with a cup of tea or with breakfast (I was having a slice for the past 2 days and am having it for tomorrow’s brekfast again). Next time I’ll probably omit almonds, if I hadn’t put the almonds myself, I would’ve never thought there are any in it, I didn’t taste them at all.

  • Lilluz

    salut clothilde!

    i made both the yogurt cake as well as the raspberry yogurt cake. the yogurt cake did turn out very light but not the raspberry one was very dense. Did I do something wrong? I made sure not to overmix. I am wondering whether it has something to do with the fact that the measurements were by tubs rather than in kilograms… I am not very good in the kitchen; I always rely on very detailed recipes! :) Anyway, do you have an idea as to what might have gone wrong? Thanks!

    • Although measuring this recipe in tubs is a good idea if you’re baking with kids, I do recommend going by the weight measurements for consistent results. However, I’ll note that adding fruit to the yogurt cake does make it less fluffy (I believe it’s because of the extra moisture content), but I wouldn’t describe the result as dense, either. Hope that helps!

  • Jemma

    I’ve been reading your recipes for ages now (as well as your fantastic blogs that go with them) but have only just gotten around to making one of them, and I am very glad I finally did.
    I doubled the recipe to make a cake and muffins and they turned out very well. I made the cake a fair bit deeper with about 4 layers of raspberries. It took a lot longer to bake (with foil over the top so as not to overcook the top of the cake) but I was very pleased with the result, it was fairly dense and moist and tasted best warm. Everybody loved it.
    I’ll be sure to give more of your recipes a try soon!

  • z

    I made this cake today and it’s delicious, thank you for an easy and clear recipe. I have a question though, how long will it keep?

    • If you wrap it well and it’s neither too warm nor too humid where you live, the cake will keep for 5 to 6 days.

  • TD

    Hi Clotilde,
    I am about to make this cake for guests this wkend but I am unsure about using almonds. I don’t have almond meal. Can I just grind up almonds in a food processor for this recipe? Also, do I need to wash or flour frozen berries before adding to the batter?
    A general question about cake batter: When and how can you tell that the batter is just enough mixed? I have had problems with cake texture because of over-mixing. But I just can’t tell when to stop. Sorry I am a real novice here.
    Thanks for your time. I have loved your blog for a long time.

    • Hello TD, here are my answers to your questions:
      – You can absolutely make this with whole almonds. Use a generous cup of whole almonds and grind them in the food processor with the sugar, working in short bursts so the mixture won’t heat too much.
      – It is unnecessary to wash, thaw, or flour the berries.
      – Regarding the mixing of cake batter, in general, you want to mix *just* until no trace of flour is visible, no more, no less.
      Good luck with the baking!

      • TD

        Thanks for the quick reply! Will try all your suggestions.

      • TD

        Hi Clotilde –
        Loved this cake! My guests loved it too! I was hoping for a bit more almond flavor from adding the ground almonds. Perhaps next time I will add a tiny bit of almond extract.
        Also the husband (who likes cakes v sweet and v moist) is now asking for this cake with a bit more moisture. Any ideas on how to make this cake more moist? Can I simply add more oil or yogurt?
        Thanks for this lovely recipe. I think I will be making it again soon.

        • Happy to hear it, Tania, thanks for reporting back! Adding a little almond extract (a little goes a very long way, be careful not to overdo it) is a very good idea. As for the texture, this is normally quite a moist cake. If yours wasn’t, it’s possible that it was a little overbaked. I recommend you try shaving a few minutes off the baking time next time. Alternatively, you could make a light syrup and brush the cake with it when it comes out of the oven.

  • J.

    Hi Clotilde,

    Though a long time reader of your blog, this is my first attempt at one of your recipes. I just made this cake this week and LOVED it. Despite some concern over measurements (I followed your conversion exactly), the cake came out moist, with a good crumb, and beautifully golden. I love the raspberries-for me, they make the cake. That, and full fat Greek yogurt :)

    One question: I saw a reader mentioned freezing this cake. Is it ok to put this cake in the freezer, and if so, how should I wrap it? Unfortunately (or fortunately?) I can’t eat this entire thing myself. :)

    Thanks for sharing!

    • I’m very happy you had good success with this cake, J.!

      It does freeze really well: I just wrap the extra piece (or pieces) tightly in plastic wrap and put those in a freezer bag.

  • Alejandra

    Mhhhhhh! I tried yesterday this recipe and it’s just wonderful! Since I didn’t have any raspberries, I replaced them with canned peaches. Not even 24 hours have elapsed since I baked it, and there is only half of the cake left….

    • That’s great to hear, Alejandra, thank you for reporting back!

  • Breizh in Montana

    Merci! J’avais oublié ce goût d’enfance :-)

  • I followed your recipe exactly. It came out wonderful. Thank you, Clotilde! Look forward to trying your other recipes. Chocolate and zucchini sounds intriguing…

    • Wonderful to hear, thanks for reporting back!

  • Rosa

    Dear Clotilde,
    I recently stumbled upon your site and love it! I plan to bake this cake this weekend, and just wonder whether I need to store the leftover cake in the fridge, or just at room temp? (I saw one of your replies that if not too warm nor humid, can keep up to 5 or 6 days). I live in the bay area (!) (sunnyvale to be exact). :) Thanks in advance for your time!

    • I keep the cake at room temperature, as I would if I still lived back in the Bay Area. :)

  • kate

    I came by the recipe by googling and it was a great success. I make my own Greek yogurt so just used the 1/2 cup measurement. I only put in half the sugar but then sprinkled some extra brown sugar on top. I also used coconut oil which gave it a lovely coconutty flavour. Thank you for sharing the recipe, it will def be my go to yoghurt cake!

    • That’s wonderful to hear, Kate, thanks for reporting back!

  • James

    I had been meaning to make this for a while. Finally had the chance yesterday. It turned out beautifully! Thank you for sharing the recipe!

  • Sybil Garrison

    I made it yesterday, it was very good. I used less sugar, half a cup only, and added 1/2 tsp of almond extract. The flavor came through but was subtle enough. I used coconut oil.
    The center was just slightly undercook, but still good. I baked it 45 min at 360 degrees. Next time, I will put it in a 400 degrees heated oven, reduce it immediately to 375 for 15 min, then bake it at 360 for the rest of the time. That might do it. What a good cake!

  • Agnes Marie Gaillard

    That is so funny to have the blog in the English version :) I discovered the French version first (I am French but live in London for the moment) and saw the English one on Eat Your Books which I use for my English recipe collection.

    Anyway, I just made this cake to bring tomorrow at work. It looks beautiful – now I have to wait tomorrow to see if it tastes the part!! One thing that can help with unmolding as I am not very patient like you, is the “two parts” cake tin. This is amazing, you almost never have to wait anymore to unmold :)


    This can be bought on Amazon or any cooking shop in England, France, or the US at least.

    • Absolutely! Cake pans with removable bottoms are very convenient. But I admit that I use one without a removable bottom for my yogurt cakes mostly because it’s a hand-me-down from Maxence’s grandmother, and it has seen hundreds of yogurt cakes over decades. ^^

      • Agnes Marie Gaillard

        That is a very cute and good reason :) for the record the cake was very good and looked amazing (thanks partly to the two parts tin). My boss took the first bite and thanked me. At the end of the day, a few slices left, still looking moist and all.

        • Yay you! The way to a boss’s heart is through his/her stomach for sure. :D

  • Kathryn Dennee

    How do you think it’d come out if I used all almond flour or substituted the wheat flour for buckwheat flour? I’d be interested in a wheat-free version of this appealing treat :)

    • I haven’t tried either myself, but it’s a forgiving recipe so it’s worth a try!

  • Susan Foulds

    I love french yogurt cake but I have been making your grandmother’s recipe from the cookbook Chocolate and Zucchini:Daily Adventures from a Parisian Kitchen. We love the recipe so much and I do use the recommended tbsp of amber rum. One of our favourite variations is I microwave about 1/4 cup of seville orange marmalade and spread it on top of the hot cake once I have removed the springform sides of the cake pan. But I will try it with raspberries as we have so many from our garden. I have sometimes used 1/2 cup of almond flour. Then I can convince myself that a piece of cake is also supplying protein. Thank you for a magnificent and reliable recipe.

  • Annette

    I am making this tomorrow — you turned me on to yogurt cake, and I am so grateful! Thank you.

    • How did it turn out?

      • Annette

        It was so simple and delicious! I had about four more ounces of raspberries to use than the recipe called for, so I just had to bake it a little longer.

  • Terramom

    I just made this, and it is delicious! I used full fat Greek yogurt, because that’s what I had in the house. I worried that there might not be enough whey to interact with the baking powder, but the cake rose and is very tasty. Next time I will try it with regular full fat yogurt. I also used blueberries instead of raspberries, and they worked great! Merci, Clothilde!

    • No need to worry about acidity in the cake when using baking powder, as it has acidity built in! It’s when you use baking soda that you need to account for that.

      Your version must have been delicious!

      • Terramom

        Oui, c’etait delicieux! J’ai du le couper en morceux et les mettre dans le congelateur pour qu’on ne le mange tout dans une journee!

        Where, Oh Where can I get the accents to put in my French? It bugs me!

  • Robyn Barnett

    Can aquafaba replace the eggs for a vegan version? And coconut yoghurt instead of dairy yoghurt?

    • Coconut yogurt definitely, not sure about the aquafaba. I don’t know if it has enough binding power. If you try it, I recommend you try it in muffin form first as the format is more forgiving if the cake doesn’t hold well enough. Makes sense?

  • Shivangni

    I’m going to try it out asap. Sounds healthy and yummy

  • Alexandra Shytsman

    I am so making this! I have some frozen cranberries in the freezer that are just begging to be suspended in a fluffy cake batter. Love the crunchy sugary top, too :)

  • Judi Brown

    Hi Clotilde! I had some cherries that were about half-past-ripe so I made this with cherries and it is excellent. Two notes: I added 1/2tsp vanilla paste and a scant 1/4tsp almond extract, closer to 1/8tsp. Might use more almond flavor next time. Also, it took a whole hour in my oven at 350 and it was perfect then. Thanks, this will be a regular!!

  • Joanne

    Hi, Clotilde! I am a HUGE fan of your original yogurt cake and have introduced it to so many people. As you say, it lends itself to a lot of improvisation. My latest was to add grated orange peel, 1/2 cup of ground almonds in place of 1/2 cup flour, use bloodorange olive oil, orange flower water instead of vanilla, and a combination of sour cream and buttermilk instead of yogurt (which hardly seems like yogurt cake – oh, well!) The result was delicious. And since North American yogurt is almost always no/lo fat these days, the sour cream/buttermilk substitution is a bit more like French yogurt.

  • Asia Russell

    Hi! Could this work with small pieces of fresh acidic fruits, such as fresh mango, fresh pineapple, or fresh passion fruit? That’s what’s available and delicious in my neck of the woods. Thanks!

    • Absolutely! Go for it and fedex me a slice!
      Or at the very least, send me a pic. :)

      • Asia Russell

        will do :) I’m making it gluten free–I will most likely use a mix of cassava, millet, and rice flours (all local). Almond flour is hard to come by, so I might sub in a bit of ground cashew? We shall see.

  • Naomi Dagen Bloom

    Delicious! Made exactly as described. Looks as pretty as yours. Thanks for photo of parchment paper–new to idea of covering entire pan–made it so easy to lift when finished. Will try some of commenter Joanne’s ideas next time.

  • Romas David

    No doubt, This recipe looks so delicious in those beautiful pictures!!! Love all those super healthy ingredients!!!

  • Orla Cullinan

    I followed the receipe and allocated time and it’s very doughy wet in the middle…I had to use a 10 round…do you think this is the issue…I’m not great at baking and was testing this out..

    • The pan size should not be an issue, but perhaps your oven is not calibrated correctly, and may run a little cold. I recommend you buy or borrow an oven thermometer to make sure!

    • Sujan2u

      I actually made this twice in one week. The first time it came out perfectly BUT I used the weight measure for the yogurt. The second time I used a one cup measure of yogurt and I had the issue of center not being done. I had to bake and bake and bake….

      • Sujan2u

        Oh – and the cake is AMAZING!

      • That’s strange! What is the volume measurement of your cup? The standard used across this site is 240 ml = 1 cup.

  • Orla Cullinan

    Meant to add I have cooked other recipes (not baking) it was amazing !

  • Jo Crosby

    Made this yesterday. Nice simple recipe – likely to become a regular in this household as there are always yoghurt and ground almonds in the fridge. I had frozen mixed berries on hand, so used these instead of raspberries. Very well received by the family. We had it for dessert with vanilla icecream. I did have to cook it for much longer than stated in the recipe, but I put that down to the extra moisture from the frozen berries.

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