Whisk Wet Ingredients: In another large bowl, whisk together the 1 cup granulated sugar, 1 cup room temperature Greek yogurt, 1/2 cup vegetable oil, 3 large room temperature eggs, and 1 teaspoon vanilla extract until well combined.
Combine Wet and Dry: Gradually add the dry ingredients mixture into the wet ingredients, whisking gently until there are no visible bits of flour and the batter is mostly smooth. Be careful not to overmix.
Bake Cake: Pour the batter into the prepared cake pan and spread it evenly. Bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean with a few moist (not wet) crumbs.
Cool Cake: Let the cake cool in the pan for 10 minutes before carefully inverting it onto a wire rack to cool completely. If you prefer a flat top for easier frosting, use a serrated knife to carefully level the cake top once it’s completely cool.
To Make the Frosting:
Beat Cream Cheese: In a large bowl, using an electric mixer, beat the 6 ounces of softened cream cheese until smooth and lump-free, about 2 to 3 minutes on a medium speed.
Add Remaining Ingredients & Whip: Change to a whisk attachment (if using a stand mixer) or continue with beaters. Gradually add the 1 cup room temperature Greek yogurt, 1 to 1 1/2 cups powdered sugar (start with 1 cup and add more to desired sweetness and consistency), and 1 teaspoon vanilla extract. Whip until the frosting is smooth, light, and airy.
Frost & Garnish: Once the cake is completely cooled, spread the prepared frosting evenly on top. Garnish or serve with fresh strawberries or other berries if desired.
Enjoy your light and lovely French Yogurt Cake!
