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.

Classic Yellow Cake with Yogurt Cream and Berries
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Servings
10 servings
Servings
10 servings
Classic Yellow Cake with Yogurt Cream and Berries
Print Recipe
Servings
10 servings
Servings
10 servings
Ingredients
Cake
Yogurt Cream Frosting
Adjust servings: servings
Units:
Instructions
  1. Arrange a rack in middle of oven; preheat to 350°F.
  2. Brush two 9 inch layer cake pans with butter. Line bottom of pans with parchment paper; brush again with butter.
  3. Whisk flour, baking powder, and salt in a medium bowl.
  4. 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.
  5. Divide batter between prepared pans.
  6. Bake cakes until light golden brown and a tester inserted into the centers comes out with a few moist crumbs attached, 30–35 minutes.
  7. Let cool in pans at least 15 minutes. Invert cakes onto racks, peel off parchment, and let cool completely.
Cream Frosting
  1. 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.
  2. Carefully fold in the Greek yogurt with a spatula.
  3. Spread the 1/3 of frosting on the first layer. Cover the layer with berries (strawberries, blueberries, raspberries, blackberries or a mix of berries).
  4. 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.
Recipe Notes

Modified from

Epicurious: Classic Yellow Cake with Chocolate Frosting

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Chocolate Zucchini Brownies

And oh lala! The zucchini makes these brownies lusciously moist. Plus the added nutritional benefit. The original recipe is from Fabulessly Frugal.

I modified by reducing the sugar by half, using coconut oil and spelt flour and changed up the frosting.

 

Chocolate Zucchini Brownies
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Chocolate Zucchini Brownies
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Ingredients
Adjust servings:
Units:
Instructions
  1. Preheat oven to 350 degrees. Brush a 9 x 9 baking pan wth coconut oil or expeller-pressed canola oil.
  2. In a medium saucepan over medium low heat, combine oil, chocolate chips, and cocoa, stirring occasionally, until chips are melted and mixture is smooth. Remove from heat and whisk in the sugar.
  3. Add eggs and vanilla, and whisk until combined. Stir in zucchini.
  4. Fold in flour, baking soda, and salt, until batter is well-combined, but don't over mix.
  5. Spread batter into prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs.
  6. While the brownies bake, melt together the chocolate and coconut oil
  7. When the brownies come out of the oven, pour chocolate/coconut oil on and spread it evenly over the top. Cool for 5-10 minutes, then lift foil to remove brownies from pan, cut into pieces, and serve.
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