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Le Chaudron recipe

Gâteau au yaourt

French yogurt cake

⏱ 45 minServes 8Easy380 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

  • 1plain whole-milk yogurtthe pot is your measuring cup
  • 2 jarssuperfine sugar
  • 3 jarsall-purpose flour
  • 0.5 jarneutral sunflower oil
  • 3whole eggs
  • 1 packetbaking powder
  • 1 packetvanilla sugar
  • 1 pinchfleur de sel (flaky sea salt)
  • 1 plain whole-milk yogurt the pot is your measuring cup
  • 2 jars superfine sugar
  • 3 jars all-purpose flour
  • 0.5 jar neutral sunflower oil
  • 3 whole eggs
  • 1 packet baking powder
  • 1 packet vanilla sugar
  • 1 pinch fleur de sel (flaky sea salt)
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 round cake pan (22 cm / 9 in)1 large 2 L (2 qt) stainless-steel bowl1 sturdy hand whisk1 silicone spatula1 fan oven (180 °C / 350 °F)1 cooling rack1 roll of parchment paper

03 — Method

  1. Tip the yogurt into the bowl and keep the empty pot: it’s your measuring cup for all the other dry ingredients.
  2. Add the sugar, eggs, vanilla sugar and fleur de sel to the yogurt and whisk hard to get some air in.
  3. Gradually whisk in the flour sifted with the baking powder, so no lumps form.
  4. Pour the neutral oil into the batter in a thin stream while whisking, so it blends in rather than floating on top.
  5. Check that the batter is perfectly smooth and glossy, then let it rest for 5 minutes to activate the baking powder.
  6. Pour the batter into the buttered pan lined with parchment paper and gently smooth the top with a spatula.
  7. Bake for 35 minutes at 180 °C (350 °F) fan, until a knife inserted in the center comes out clean.

This recipe is waiting for you, step by step.

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What the table says

4,7★★★★★3 notes
soann21 oct. 2026

Easy

maelys4 oct. 2026

Super bon et rapide à faire

anne-gaelle29 sept. 2026

Trop bon ,avec de fines tranches de pomme, une dinguerie

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CategoryDesserts