Gâteau Nuage au Yaourt

This light-as-air French yogurt cake has been my go-to recipe for years when I need something simple yet impressive. The French call it "gâteau au yaourt" but I nickname it "cloud cake" because of its heavenly soft texture and the way it practically melts in your mouth with each bite.

I first made this cake when my daughter was just learning to bake. The simple measuring technique using the yogurt container made it easy for her little hands to help, and now it's become our special weekend tradition whenever we have guests coming over.

• 1 container plain yogurt Full fat yogurt creates the most tender crumb but low fat works too
• 2 containers granulated sugar The yogurt container makes measuring incredibly simple
• 3 containers all purpose flour Measure with a light hand for the fluffiest texture
• 1/2 container vegetable oil Any neutral oil works beautifully here
• 3 eggs Room temperature eggs blend more easily into the batter
• 1 packet baking powder About 11g to give the cake its signature cloud like rise
• 1 tablespoon vanilla extract Real vanilla makes a world of difference in this simple cake
• 1 lemon zest Optional but adds a wonderful brightness that complements the vanilla
• 1 pinch salt Just enough to enhance all the flavors
• Powdered sugar for dusting Creates that magical cloud like appearance on top

How To Make Cloud Cake

Prepare the Pan

Heat your oven to 350°F (180°C) and thoroughly butter and flour a cake pan. I prefer a 9 inch round pan but an 8 inch works too creating a slightly taller cake. The proper pan preparation ensures your cloud cake releases perfectly after baking.

Create the Wet Base

In a large bowl whisk together eggs yogurt oil and vanilla extract until smooth and fully incorporated. This forms the moist foundation of your cake with the yogurt providing that incredibly tender crumb that makes this recipe special.

Add Sweetness

Pour the sugar into your wet ingredients and mix until well combined. If using lemon zest add it now allowing those fragrant oils to release and infuse throughout the batter. The zest adds a subtle brightness that balances the sweetness perfectly.

Incorporate Dry Ingredients

In a separate bowl whisk together flour baking powder and salt then gradually fold this mixture into your wet ingredients until you have a smooth homogeneous batter. The key is gentle folding rather than vigorous mixing which keeps the texture light and airy.

Bake to Perfection

Pour the batter into your prepared pan smoothing the top with a spatula. Give the pan a gentle tap on the counter to release any air bubbles. Bake for 30 to 35 minutes until golden on top and a toothpick inserted in the center comes out clean.

Cool and Finish

Allow the cake to rest in the pan for 10 minutes before carefully turning it out onto a cooling rack to cool completely. Just before serving dust generously with powdered sugar to create that magical cloud like appearance that gives this cake its name.

My favorite thing about this cake is its beautiful simplicity. My grandmother taught me that the most memorable desserts don't need to be complicated, and this cake proves her right every time. The first bite always brings me back to her kitchen in southern France, where the windows would be open and the scent of this cake would mingle with the lavender growing outside.

Storage Tips

This cloud cake keeps beautifully at room temperature for up to three days when stored in an airtight container. The moisture from the yogurt actually helps it stay fresh longer than many other cakes. If you need to store it longer, refrigerate for up to a week, though I recommend bringing it back to room temperature before serving to experience the full softness. You can also freeze individual slices wrapped tightly in plastic wrap for up to two months. Just thaw at room temperature whenever you need a little cloud of happiness.

Seasonal Variations

One of the reasons I return to this recipe throughout the year is how easily it adapts to seasonal flavors. In spring, I love folding in fresh strawberries or raspberries. Summer calls for peaches or blueberries gently pressed into the top before baking. Fall brings warm spices like cinnamon and nutmeg into the batter, while winter is perfect for orange zest and a splash of Grand Marnier. The yogurt base remains constant while the additions transform with the seasons.

Serving Suggestions

While this cake is absolutely divine on its own with just a dusting of powdered sugar, there are countless ways to dress it up. For afternoon tea, serve simple slices with fresh berries on the side. For dessert, try topping with lightly sweetened whipped cream and a drizzle of honey. My personal favorite is serving it slightly warm with a scoop of vanilla ice cream that slowly melts into the crumb. For brunch, I sometimes toast leftover slices and serve with a dollop of yogurt and fresh fruit.

Cultural Context

This humble yogurt cake holds a special place in French home cooking. Known as "gâteau au yaourt," it's often the first recipe French children learn to make because of its simple measuring technique using the yogurt container. Dating back generations, this cake represents the beautiful simplicity of French home baking. While fancy pâtisseries might create elaborate confections, this cake is what French grandmothers make when family comes to visit. Its enduring popularity speaks to how something so simple can be so perfectly satisfying.

Recipe FAQs

→ Puis-je remplacer le yaourt entier par du yaourt grec ?

Oui, vous pouvez substituer le yaourt entier par du yaourt grec. Cela donnera une texture légèrement plus dense et une saveur plus riche. Si le yaourt grec est très épais, vous pourriez ajouter une cuillère à soupe de lait pour ajuster la consistance de la pâte.

→ Comment savoir si mon gâteau est parfaitement cuit ?

Votre gâteau est cuit lorsqu'il est doré sur le dessus, légèrement détaché des bords du moule, et qu'un cure-dent inséré au centre en ressort propre. La cuisson idéale se situe généralement entre 30 et 35 minutes à 180°C, mais chaque four étant différent, commencez à vérifier après 28 minutes.

→ Peut-on ajouter des fruits à cette préparation ?

Absolument ! Ce gâteau s'accommode parfaitement de fruits frais ou surgelés. Des myrtilles, framboises ou morceaux de pommes sont d'excellents choix. Ajoutez simplement 150-200g de fruits à la pâte juste avant la cuisson, en les enrobant légèrement de farine pour éviter qu'ils ne coulent tous au fond.

→ Comment conserver ce gâteau pour qu'il reste moelleux ?

Pour préserver le moelleux du Gâteau Nuage au Yaourt, conservez-le dans un contenant hermétique à température ambiante jusqu'à 3 jours. Si vous souhaitez le garder plus longtemps, vous pouvez le réfrigérer jusqu'à 5 jours, mais ramenez-le à température ambiante avant de le déguster pour retrouver sa texture aérienne.

→ Le zeste de citron est-il vraiment nécessaire ?

Le zeste de citron est facultatif mais fortement recommandé. Il apporte une fraîcheur subtile qui complète parfaitement la douceur du gâteau et rehausse la vanille. Si vous n'avez pas de citron, vous pouvez le remplacer par du zeste d'orange ou quelques gouttes d'extrait d'amande pour une variation aromatique.

→ Pourquoi utiliser le pot de yaourt comme mesure ?

Utiliser le pot de yaourt comme unité de mesure est une tradition française qui rend cette recette particulièrement accessible. Cette méthode ingénieuse permet de maintenir les proportions parfaites sans nécessiter de balance ou de tasses à mesurer. Elle garantit également une texture idéale et constante à chaque préparation.