Greek Yogurt Vanilla Cake with Chocolate Cream Cheese Frosting
Buttery, tender vanilla cake covered in a tangy, chocolate fudge cream cheese frosting.
Equipment
- 3 9 inch cake pans
Ingredients
Greek Yogurt Vanilla Cake
- 1 cup unsalted butter, softened
- 2 1/4 cups sugar
- 4 large eggs
- 1 cup plain greek yogurt
- 1 tsp vanilla extract
- 2/3 cup milk
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 3/4 tsp salt
Chocolate Cream Cheese Frosting
- 12 oz cream cheese, softened
- 3/4 cup butter, softened
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3 cups powdered sugar
- 3/4 cups unsweetened cocoa powder
Instructions
- Preheat the oven to 350 degrees F (176 degrees C).
- In a large mixing bowl using the paddle attachment, beat together the butter and sugar on medium speed for 2 minutes. Add eggs one at a time mixing 10-15 seconds between each addition.
- Add the yogurt, vanilla and milk to the butter, sugar and eggs and mix on medium low for 1 minute to combine.
- Sift the dry ingredients directly over the wet ingredients. Mix on medium low for 1 minute to combine all ingredients. The batter will be thick.
- Divide the batter equally between 3 9-inch greased and lined cake pans.
- Bake on the middle rack at 350 for 30-35 minutes, until a toothpick inserted in the center comes at clean. Remove to cooling racks and allow to cool in the pans for 15 minutes. Then turn them out onto the racks to finish cooling.
- While the cakes are cooling, in a large mixing bowl using the whisk attachment, add the softened cream cheese and softened butter. Beat on medium-high speed for 7 minutes, scraping the sides every few minutes. Add the vanilla extract and beat for 30 seconds more.
- Sift the powdered salt, sugar, and cocoa powder directly over the cream cheese and butter. Mix on low for 2 minutes until fully incorporated. Refrigerate 30 minutes up to 24 hours before frosting the cake. Mix on high 2 minutes right before frosting.
- To frost the cake, use 1/4 of the frosting between the first and second layer, 1/4 between the second and third layers, and the remaining half for the top and sides.
- Store in the refrigerator up to 5 days.
Notes
- If your frosting is getting to warm while frosting your cake, place in the freezer, stiring every 5 minutes until stiff enough to work with.
- How do you know if your frosting is too warm? It will be similar in texture to canned frosting.
- Don't have a stand mixer? Don't worry. Just use the standard beaters that come with your mixer.
- Store the cake in the refrigerator in an airtight container for up to 5 days.