Simple and Moist Yogurt Cake

Ingredients

• 260 g Type 45 Flour (all-purpose flour, sifted)
• 15 g Baking powder (baking powder)
• 1 sachet Vanilla sugar (about 8 g)
• 160 g Sugar (can be reduced to 120 g according to taste)
• 125 g Plain yogurt (plain, unsweetened yogurt)
• 110 g Sunflower oil (neutral vegetable oil)
• 1 pinch Salt (fine salt)

Instructions

1. Prepare ingredients and preheat the oven

   Measure all ingredients. Preheat the oven to 170°C on fan (convection) mode.

   Time: PT2M

2. Mix sugar, vanilla sugar and salt

   In the bowl, pour the sugar, the packet of vanilla sugar and the pinch of salt. Beat with a whisk for 1 minute until the mixture is homogeneous.

   Time: PT1M

3. Incorporate the yogurt

   Add the plain yogurt to the sugar‑salt mixture and mix until a smooth batter is obtained.

   Time: PT2M

4. Add the oil

   Pour the sunflower oil and mix again. The oil makes the cake very moist.

   Time: PT1M

5. Incorporate the flour and baking powder

   Sift the flour with the baking powder, then add them to the batter. Mix until a batter without lumps is obtained.

   Time: PT1M

6. Prepare the pan

   Generously butter the pan then lightly flour it (or use a non‑stick pan).

   Time: PT1M

7. Pour the batter into the pan

   Transfer the batter into the prepared pan and smooth the top with a spatula.

   Time: PT1M

8. Bake

   Place the cake in the oven at 170°C fan, position the pan at mid‑height and bake for 25 to 30 minutes.

   Time: PT30M

   Temperature: 170°C

9. Cool and cover

   Remove the cake from the oven, let cool for a few minutes, then cover with plastic wrap and let rest overnight.

   Time: PT5M

10. Unmold and decorate

    Unmold the cake, place it on a rack and decorate to your liking (powdered sugar, salted butter caramel, etc.).

    Time: PT5M

Nutrition Facts

Calories

325

Protein

1.6 g

Carbohydrates

52 g

Fat

14 g

Fiber

1 g

Ingredient Substitutions

• Instead of Type 45 Flour: all-purpose flour, cake flour
• Instead of Baking powder: baking soda + cream of tartar
• Instead of Vanilla sugar: vanilla extract
• Instead of Sugar: cane sugar, brown sugar
• Instead of Plain yogurt: Greek yogurt, kefir
• Instead of Sunflower oil: rapeseed oil, melted butter

Equipment Needed

• Mixing bowl
• Whisk
• Silicone spatula (optional)
• 20 cm cake pan
• Oven
• Plastic wrap (optional)
• Kitchen scale
• Sieve (optional) (optional)

Critical Steps — Do Not Skip

• Sift the flour and baking powder to avoid lumps (step 5)
• Butter and flour the pan properly (step 6)
• Precise baking at 170°C for 25‑30 min (step 8)

Chef Tips from the Video

• Use yogurt at room temperature for a more homogeneous batter.
• Sift the flour with the baking powder to avoid lumps.
• Do not open the oven during the first 20 minutes of baking.
• Let the cake rest overnight to develop the aromas.

Troubleshooting

Storage

Refrigerator: Store in an airtight container, 3 to 4 days.

Freezer: Wrap well (plastic + freezer bag) and freeze up to 2 months.

Room temperature: At room temperature, maximum 1 day, well covered.

Make-Ahead Tips

• Prepare the cake the day before and keep it covered.
• Salted butter caramel can be made ahead and reheated before use.
• The cake freezes very well; just let it thaw before serving.