Yogurt Sheet Cake
- Ready In:
- 1hr
- Ingredients:
- 13
- Yields:
-
1 9x13 cake
- Serves:
- 12
ingredients
-
cake
- 3 cups sifted cake flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 3 large eggs (warmed in shell in warm water 10 minutes)
- 2 cups well-stirred plain whole-milk yogurt (room temperature)
-
frosting
- 3 cups confectioners sugar
- 3 tablespoons light corn syrup
- 1⁄2 cup heavy cream
- 1⁄2 teaspoon pure vanilla extract (scant teaspoon)
directions
- Preheat oven to 350°F with rack in middle. Butter a 9x13 cake pan, then line bottom with a rectangle of parchment paper and butter parchment. Dust with flour, knocking out excess.
- Sift together cake flour, baking powder, baking soda, and salt.
- Beat together butter, sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 3 to 5 minutes.
- Beat in eggs, 1 at a time, at medium speed.
- At low speed, mix in flour mixture in 3 batches, alternating with yogurt, beginning and ending with flour mixture, and mixing until just combined.
- Spread batter evenly in pan and rap pan on counter several times to eliminate air bubbles.
- Bake until cake pulls away from sides of pan and a wooden pick inserted in center comes out clean, 35 to 45 minutes. Cool in pan 10 minutes, then run a knife around edge. Invert onto a rack and discard parchment. Cool completely, about 1 hour.
- When cake is cool, stir together confectioners sugar, corn syrup, cream, and vanilla until smooth.
- Put cake on a platter and spread icing on top in a thick layer, letting it run down sides. Let icing set at least 15 minutes.
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