Easy Yogurt Cake topped with Whipped Cream & Berries

August 14, 2017

Hi everyone! I feel like I've been so behind on my recipe posts! I've actually been trying a few new recipes but haven't had a chance to write up my posts yet :S I posted this strawberry greek yogurt cake on my Instagram and had a few requests for the recipe so I made sure to prioritize this one for you all :)

 

I made this cake for my friend's wedding rehearsal dinner and was looking for a very very very easy cake recipe since I'm not quite a baker just yet! I found this easy yogurt cake recipe on An Italian in my Kitchen's blog and thought it looked pretty simple to make! I was also intrigued by using greek yogurt because I've never baked with it before! I was so happy with how it turned out, it was moist and not too sweet (I did cut down on the sugar a little) and it went really well with the whipped cream and berries!

 

I opted to do a "naked" cake style with fresh berries because 1) I thought it might be the easiest way to pull off cake decor and 2) I liked how it felt very light and summery.

 

I also chose to do homemade whipped cream because I've made it before (less chance of messing up the frosting lol) and  thought it paired well with the cake and strawberries!

 

I did challenge myself a little bit by creating a layer of mashed raspberries and whipped cream. I just used a serrated knife to cut the cake down the middle and luckily it came out pretty even lol It made each cake slice look really nice and somewhat professional :) I used a 9inch springform pan and with the amount of batter it didn't quite bake to be a very tall cake. If you want your cake to be a little bit higher, maybe try a smaller pan (just watch for the cook time as you may need to adjust it longer)

 

Tip: I mocked up the strawberry and raspberry placement on a white plate before placing them on the cake directly. This allowed me to move the berries around to find the right spots without messing up the whipped cream topping. I then added a few fresh mint leaves to fill in the spots and add some green, which made it look very rustic and fresh!

 

Luckily the cake was a hit with everyone and I will definitely be adding this cake recipe to my "faves" as it was so easy to make and used simple, easy to get ingredients! The best part is, you can change up the flavor of the Greek yogurt and the fruit toppings to make a totally new cake! Would love to hear how you would decorate and fill this cake :)

 

 

Above: I literally mashed about 1/2 a cup of fresh strawberries in a bowl with a fork and folded in about 1 cup of whipped cream! This was the filling in between the two layers of cake!

 

 

 

  

 

 

 

Above: Because I was trying to make it a "naked" cake... the sides have a little bit of whipped cream that I scraped off with an icing spatula/knife... creating the peekaboo effect!

 

 

Easy Yogurt Cake topped with Whipped Cream & Berries

Adapted from An Italian in my Kitchen's blog

Serves 8

 

For the cake:

1 cup strawberry greek yogurt

3 eggs

1/2 cup vegetable oil 

3/4 cup sugar 

1 1/2 cups flour 

1 tablespoon baking powder 

 

Homemade whipped cream:

1 473ml carton of whipping cream

1 tsp vanilla

2 tbsp powdered sugar

 

Filling:

1/2 c raspberries, mashed

1 C whipped cream

 

Toppings:

Whipped cream

3 C fresh strawberries, cut as desired (I left some whole)

3 sprigs of mint, leaves cut into sections to place around the cake

 

For the cake:

1. Pre-heat oven to 350 degrees and oil a 9 inch spring form pan. Meanwhile, in a standing mixer on medium speed, lightly beat the eggs and then add in the oil, sugar and yogurt. Continue to beat the mixture until smooth. Then add in the flour and baking powder until combined and the batter is consistent, about 1 minute. Pour the batter into the pan and bake for 30-35 minutes (check for doneness around 30 minutes) My cake took exactly 30 minutes!

 

For the Whipped Cream:

1. Place the bowl of your standing mixer and the whisk attachment in the freezer for 15 minutes. After the 15 minutes, add the cream, vanilla and powdered sugar and mix on high for about 6-8 minutes until stiff peaks form, set aside until it's time to frost the cake.

 

For the filling:

1. Add 1/2 C of fresh raspberries into a bowl and mash with a fork, fold in 1 C of your homemade whipped cream.

 

Assemble the cake:

1. Allow the cake to cool for about 30 minutes and then using a serrated knife, slice the cake in the middle to create two layers. Add the raspberry filling on the bottom layer and then place the top layer on top.

2. Add the remaining whipped cream on the top and allow the whipped cream to fall to the sides a little bit, use an icing spatula to scrape the sides to create the "naked" cake look.

3. Top with berries, using your desired decorated style (that you've already replicated on a plate!) and then finish off with a few mint leaves! And that's it! Ready to serve, devour & enjoy :)

 

 

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