French Yogurt Cake

 

French Yogurt Cake

Ingredients:

FOR THE CAKE:

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon fine salt

1 cup granulated sugar

1 cup greek yogurt, room temperature

1/2 cup vegetable oil

3 large eggs, room temperature

1 teaspoon vanilla extract

FOR THE FROSTING:

6 ounces cream cheese, softened

1 cup Greek yogurt, room temperature

1 to 1 1/2 cups powdered sugar

1 teaspoon vanilla extract

Strawberries (for garnish)

Instructions:

To Make the Cake:

Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan with baking spray and line the bottom with parchment paper. Set aside.

In a medium mixing bowl, whisk together the flour, baking powder, and salt until well combined.

In a separate large bowl, combine the sugar, Greek yogurt, vegetable oil, eggs, and vanilla extract. Whisk until smooth and homogenous.

Gradually incorporate the dry ingredients into the wet mixture, whisking just until no streaks of flour remain. The batter should be mostly smooth with a light, pourable consistency.

Pour the batter into the prepared cake pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a wire rack and let it cool completely.

For a clean, flat surface before frosting, optionally level the top using a serrated knife.

To Make the Frosting:

In a large mixing bowl, beat the softened cream cheese on medium speed for 2–3 minutes, until completely smooth.

Switch to a whisk attachment (or continue with beaters), and gradually add in the Greek yogurt, powdered sugar (starting with 1 cup), and vanilla extract. Whip until the frosting is smooth and fluffy. Adjust sweetness with additional powdered sugar if needed.

Spread the frosting over the fully cooled cake and garnish with fresh strawberries or other berries of choice before serving.