Ultra-Moist Yogurt-Pot Cake, Vanilla or Chocolate

Ingredients

• 1 pot Plain yogurt (Use the empty yogurt pot as the measuring vessel for the remaining ingredients.)
• 1 pot Unsalted butter (Softened; approximately 120 g. Additional butter is needed to grease the pan.)
• 1 pot Neutral cooking oil (Approximately 120 ml; use a neutral-flavored oil.)
• 2 pots Granulated sugar (Approximately 240 g.)
• 2 sachets Vanilla sugar (Approximately 30 g total.)
• 4 Eggs (Add one at a time.)
• 4 pots All-purpose flour (Approximately 480 g. Reserve a little additional flour for dusting the pan.)
• 1.5 sachets Baking powder (Approximately 16–17 g.)
• Salt (A pinch.)
• 200 g Pastry chocolate (Optional, for the chocolate version; melt before adding to the batter.)
• Butter for greasing (Use enough to coat the cake pan.)
• Flour for dusting (Use enough to lightly coat the buttered pan.)

Steps

1. 1

   Preheat the oven to 180°C (350°F). Butter and lightly flour an approximately 20 cm cake pan, tapping out any excess flour. Use a nonstick pan if possible to make unmolding easier.

2. 2

   Place the yogurt, softened butter, granulated sugar, and vanilla sugar in a large mixing bowl. Whisk vigorously until the mixture is smooth and homogeneous, with no visible lumps of butter.

3. 3

   Add the eggs one at a time, whisking well after each addition so that each egg is fully incorporated before adding the next.

4. 4

   Pour in the oil and mix until evenly combined. The mixture may look loose and glossy at this stage.

5. 5

   Add the flour, baking powder, and pinch of salt. Fold and mix gently just until the batter is smooth and no dry flour remains; avoid overmixing so the cake stays tender.

6. 6

   For the chocolate version, add the previously melted pastry chocolate now. Stir gently until the chocolate is completely distributed through the batter. Leave the batter plain for the vanilla version.

7. 7

   Pour the batter into the prepared pan. Gently tap the pan on the counter a few times to level the batter and encourage an even bake.

8. 8

   Bake at 180°C (350°F) for 40–45 minutes. The exact time depends on the oven; begin checking near 40 minutes. The cake should be well colored and a skewer inserted in the center should come out clean or with only a few moist crumbs.

9. 9

   Remove the cake from the oven and let it cool completely in the pan before carefully turning it out. Slice and serve once fully cooled.

Notes

The recipe makes two variations: prepare the base batter as written for vanilla cake, or incorporate 200 g melted pastry chocolate before baking. The source emphasizes using a well-greased, floured nonstick pan and a properly calibrated oven. Because the measuring pot is approximately 120 g of yogurt, the gram estimates for pot-based ingredients are approximate.

Nutrition per serving

• dessert
• cake
• French
• baked
• vegetarian
• vanilla
• chocolate-option
• family-friendly