The yogourt cake recipe of Grégoire Routy, chef at Boxermans

recette gâteau yogourt Grégoire routy

Since you have a little more time at home with your kids right now, we thought an easy recipe to make with them would be welcome. Gregoire Routy, chef at the excellent Boxermans (which, by the way, just reopened for take-out) remembered this one from his childhood that he would make with his grandmother, sister, and brother.

“This is the yogourt cake recipe I used to make on vacation as a kid with my grandma. What’s simple and fun to do with kids, I realize now, is that you don’t necessarily need a scale to weigh and measure the ingredients. The yogourt cup becomes the basic measurement.”

Yogourt Cake by Grégoire Routy, chef at Boxermans


To make with kids
  • 1 jar of yogourt*
  • 3 eggs
  • 3 cups of flour
  • 2 cups of sugar
  • 1 jar of grape seed or canola oil
  • 1 packet of yeast (10g)
  • 8 g vanilla sugar**
For those who insist on using a scale
  • 120 g of yogourt*
  • 3 eggs
  • 360 g flour
  • 8 g vanilla sugar
  • 120 g grape seed or canola oil
  • 240 g sugar
  • 10 g baking powder


  1. Preheat your oven to 350˚F.
  2. Cream the eggs, sugar, and vanilla sugar together.
  3. Add the oil, mix, then add the yogourt until incorporated.
  4. Finish by mixing in the flour and yeast until combined.
  5. Butter a cake pan.
  6. Pour in the mixture.
  7. Bake for 25 to 30 minutes.
  8. Let cool in the pan for about ten minutes, then turn out onto a cooling rack to cool completely.
  9. Slice and enjoy at room temperature.


* For the yogourt, I recommend a good quality plain yogourt such as the small ones from Maison Riviera in Quebec or La Laitière if you are in France. **If you don’t have vanilla sugar, you can always make your own by using a vanilla bean and stirring the seeds into your sugar bowl.

This cake pairs wonderfully with homemade compotes, such as rhubarb or strawberry.

Photography by Grégoire Routy


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