Yogurt Sheet Cake Recipe

Name: Yogurt Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Preheat oven to 350Au00b0F 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.
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.
4
Beat in eggs, 1 at a time, at medium speed.
5
At low speed, mix in flour mixture in 3 batches, alternating with yogurt, beginning and ending with flour mixture, and mixing until just combined.
6
Spread batter evenly in pan and rap pan on counter several times to eliminate air bubbles.
7
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.
8
When cake is cool, stir together confectioners sugar, corn syrup, cream, and vanilla until smooth.
9
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.

2004

kcal

Calories

Fat

330

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: cake, 3 cups sifted cake flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and more.

Yes, Yogurt Sheet Cake 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.

Yogurt Sheet Cake

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