Yogurt Sheet Cake
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 ⓘ
Instructions
- Preheat oven to 350A°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.
Nutrition & Diet Analysis (per serving)
967
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).