French Yogurt Berry Cake
Juicy berries, lightly sweetened whipped cream cheese frosting and a sinfully delicious one-bowl cake recipe come together to create the most simple and elegant French inspired layer cake.
Ingredients
Yogurt Cake:
- ½ cup plain or Greek full fat yogurt
- 1 tbs unsalted butter
- ½ cup plain or Greek full fat yogurt
- 1½ tsp pure vanilla extract
- 3 large eggs
- 1 cup granulated sugar
- ½ cup extra light olive oil (you can use any neutral flavored oil)
- zest from half a large orange
- 1½ cups all purpose flour (plus extra for dusting the cake pan)
- 1 tsp baking powder
Berry Filling:
- 12 oz blackberries (or any berries of your choice)
- 12 oz raspberries (or any berries of your choice)
- ½ cup confectioner's sugar
- 2 tbs orange juice, freshly squeezed
- mint leaves, optional for decoration
Whipped Cream Cheese Frosting:
- 8 oz full fat cream cheese at room temperature
- ½ cup confectioner's sugar
- 1½ tsp pure vanilla extract
- 2 cups heavy whipping cream, cold
Instructions
Yogurt Cake:
- Preheat oven to 350 °F. Lightly butter and flour an 8 inch round cake pan and line the bottom with parchment paper.
- In a large bowl combine the yogurt, vanilla extract, eggs and sugar and mix to combine. Add the oil and mix until smooth. Fold in the flour, baking powder and orange zest and mix just to combine. Do not over-mix.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes until the cake is lightly golden in color and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes then remove from pan and allow it to cool completely on a wire rack. *See note.
Berry Filling:
- While the cake is baking. Place ½ cup of the raspberries and ½ cup of the blackberries in a small bowl and reserve for decoration. Combine the remaining berries with the sugar and orange juice in a medium bowl and smash lightly with a fork. Let the berries marinade at room temperature for about 30 minutes to an hour. **See note.
Whipped Cream Cheese Frosting:
- Place the cream cheese, sugar and vanilla in a large bowl. Using a whisk attachment beat the cream cheese at low-medium speed until light and fluffy and no lumps remain, about 2-3 minutes. Scrape down the sides of the bowl. Add the whipped cream and beat on low speed until the mixture is light and airy and stiff peaks have formed, about 2 minutes.
Assembly:
- Using a long serrated knife, slice the cake horizontally in three layers. Place the first layer cut side up on a cake stand, spoon half of the marinated berries along with some of their juice on top. Top with a thin layer of the frosting. Repeat with the next layer.
- Place the last layer cut side down on top of the cake. Frost the top and sides of the cake with the remaining frosting and decorate with the reserved berries and mint leaves (if using). Refrigerate the cake for at least two hours or overnight.
Notes
*The cake can be prepared the day before, wrapped in plastic and stored at room temperature.
**The berry filling can be prepared the day before and refrigerated until ready to use.