Classic Yellow Cake with Yogurt Cream and Berries
Servings
10 servings
Servings
10 servings
Ingredients
Cake
Yogurt Cream Frosting
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