Classic Yellow Cake with Yogurt Cream and Berries
I was looking for a simplified recipe for a classic birthday cake that didn’t require three different bowls and beating egg whites. This recipe fit my criteria and was delicious. I cannot bring myself to put 1 1/2 cup of sugar in a single recipe so I reduced to 1 cup and no one missed that extra sugar.
- 3 cups cake flour
- 1 tablespoon baking powder
- 3/4 teaspoon Kosher salt
- 1 cup whole milk room temperature
- 1 tablespoon vanilla extract
- 1 cups granulated sugar
- 3/4 cup unsalted butter room temperature, 1 1/2 sticks
- 6 large egg yolks room temperature
- 1 cup whipping cream
- 1/4 cup powdered sugar
- 3/4 cup vanilla greek yogurt
- 1 teaspoon vanilla
- Arrange a rack in middle of oven; preheat to 350°F.
- Brush two 9 inch layer cake pans with butter. Line bottom of pans with parchment paper; brush again with butter.
- Whisk flour, baking powder, and salt in a medium bowl.
- Using an electric mixer on medium speed, beat granulated sugar and butter in a large bowl, scraping down sides as needed, until light and creamy, about 5 minutes. Add vanilla and yolks in 2 additions, scraping down bowl after each. Reduce mixer speed to low and add dry ingredients, alternating with milk mixture in 2 additions, beginning and ending with dry ingredients and beat just until smooth.
- Divide batter between prepared pans.
- Bake cakes until light golden brown and a tester inserted into the centers comes out with a few moist crumbs attached, 30–35 minutes.
- Let cool in pans at least 15 minutes. Invert cakes onto racks, peel off parchment, and let cool completely.
- Beat the whipping cream with a mixed until the beater starts making tracks. Slowly add the powdered sugar while continuing to beat, add vanilla and beat just until cream is stiff.
- Carefully fold in the Greek yogurt with a spatula.
- Spread the 1/3 of frosting on the first layer. Cover the layer with berries (strawberries, blueberries, raspberries, blackberries or a mix of berries).
- Place second layer, topside down. Spread remaining frosting on the top layer, letting it run down the sides. Place berries on top of the cake.
Modified from