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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Whipped Orange Cream

As with many of my recipes, I take liberties with this one. I found out inadvertently when in the middle of making it one day, that it works well without the white chocolate!

And I’ve also made a lemon variation

  • Replace 6 tablespoons orange juice with 1/4 cup lemon juice
  • Replace 1 tablespoon grated orange rind with 1/2 tablespoon lemon zest

 

Two oranges with blossom flowers hanging on orange tree
Whipped Orange Cream
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Two oranges with blossom flowers hanging on orange tree
Whipped Orange Cream
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Ingredients
Adjust servings:
Units:
Instructions
  1. Combine 1/2 cup sugar, eggs and lemon juice in top of double broiler set over simmering water. Whisk until it thickens and candy thermometer registers 160°F, about 5 minutes.
  2. Remove from over water. Add chopped white chocolate and whisk until smooth. Cool to room temperature.
  3. Beat cream in large bowl to firm peaks.
  4. Fold in white chocolate mixture.
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