Yogurt Cake With Currant Raspberry Sauce Recipe

Name: Yogurt Cake With Currant Raspberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups sifted cake flour (not self-rising; sift before measuring); 2 teaspoons baking powder; 1 teaspoons baking soda; 1/2 teaspoon salt; 2 sticks 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 (not Greek-style) atroom temperature 30 minutes; 2 cups fresh red currants (1/2 pound), stemmed; 4 cups fresh raspberries (16 ounces), divided; 2/3 cup granulated sugar room temperature 30 minutes; 3 cups confectioners sugar; 3 tablespoons light corn syrup; 1/2 cup heavy cream; Scant 1/2 teaspoon pure vanilla extract; Equipment: a 13- by 9-inch cake pan

Servings: persons

3 cups sifted cake flour (not self-rising; sift before measuring)
2 teaspoons baking powder
1 teaspoons baking soda
1/2 teaspoon salt
2 sticks 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 (not Greek-style) atroom temperature 30 minutes
2 cups fresh red currants (1/2 pound), stemmed
4 cups fresh raspberries (16 ounces), divided
2/3 cup granulated sugar room temperature 30 minutes
3 cups confectioners sugar
3 tablespoons light corn syrup
1/2 cup heavy cream
Scant 1/2 teaspoon pure vanilla extract
Equipment: a 13- by 9-inch cake pan

1
Preheat oven to 350u00b0F with rack in middle. Butter cake pan, then line bottom with a rectangle of parchment paper and butter parchment. Dust with flour, knocking out excess.
2
Sift together cake flour, baking powder, baking soda, and salt.
3
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.
4
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.
5
Stir together currants, 2 cups raspberries, sugar, and 1/8 teaspoon salt in a medium saucepan and let stand until juicy, about 15 minutes. Simmer, stirring occasionally, until fruit breaks down, about 8 minutes. Force through a fine-mesh sieve into a bowl, discarding solids. Cool sauce.
6
Stir together confectioners sugar, corn syrup, cream, and vanilla until smooth.
7
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. Serve with sauce and remaining 2 cups raspberries on the side.

2129

kcal

Calories

Fat

364

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 cups sifted cake flour (not self-rising; sift before measuring), 2 teaspoons baking powder, 1 teaspoons baking soda, 1/2 teaspoon salt, and more.

Yes, Yogurt Cake With Currant Raspberry Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Yogurt Cake With Currant Raspberry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions