Caramel yogurt cake with caramel frosting

Soft and tender caramel yogurt cake topped with a rich silky caramel frosting. So easy to make you don’t have to wait for a special occasion to enjoy a piece.

I like to believe I’m not the only person obsessed with food. I’m always looking for new ingredients to use in my recipes. When I’m not baking, eating or reading about food I’m thinking of new recipes. How to put a new twist on a classic or how to recreate that amazing dish I had at the restaurant /bakery.

I know almost every single item my local grocery store carries and where it is placed. New items? I immediately spot them. My husband makes fun of me, saying I have eagle eyes. I can’t help it. I’m obsessed with food.

A couple of weeks ago we went to visit my mother in law for her birthday. It’s nothing out of the ordinary, we visit her few times a year, but this time a surprise was waiting for me at the local grocery store. A surprise in a cup of yogurt.

Both I and Tiffany love eating yogurt. May it be plain, fruit blended, fruit on the bottom or drinkable we usually have some every day. Flavors varies depending on our mood, but its a safe bet to say berries are the most popular ones.

That until I found out there’s a caramel version of my favorite yogurt cup. Stonyfield® Organic Caramel Greek Yogurt. Where has it been all my life I had no idea but I was so happy I finally found it. I could not wait to get back at my mother in law to have some. It was mind-blowing! I love their Chocolate Underground Fat Free Yogurt, but I think the caramel makes my heart skip a beat.

Unfortunately, when we came back home, the caramel yogurt was nowhere to be found. Walmart, Wegmans, Giant, Whole foods market – none of these stores carries it. So disappointed. So heart-broken.

So I did something every desperate person would do. No, I did not mix plain yogurt with caramel sauce. That was a thought but the idea of a caramel flavored yogurt cake seemed much better.

And this caramel yogurt cake with caramel frosting was born. Well, after 5 trials, but let’s not get into details, shall we?

For the best results, please follow the recipe. Do not use another caramel sauce or decide to use just all-purpose flour. It will not turn out. And I’m speaking from experience.

I’ve tried this recipe with dulce de leche, but I found using HERSHEY’S Caramel Syrup gives better results.

Yes, you must use both all-purpose flour and self rising flour. If you use just one the cake turns out slightly rubbery. And who wants rubbery cake?

For all my testing I used Stonyfield® Organic Plain Greek Yogurt – Nonfat. I have not tried it with other greek yogurt brands.

The oven temperature is set to 325F. I’ve tried  350F but the cake top darkens too much before the cake bakes completely.

With the frosting, you can play around with its consistency. If you want a softer frosting, like mine, add just a cup of powdered sugar. For a thicker frosting, add more sugar. 

Caramel yogurt cake with caramel frosting recipe

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Yields 12 pieces

Soft and tender caramel yogurt cake topped with a rich silky caramel frosting. So easy to make you don’t have to wait for a special occasion to enjoy a piece.

15 minPrep Time

35 minCook Time

3 hrTotal Time

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Ingredients

Caramel yogurt cake
• 1/2 cup butter, room temperature
• 1 cup granulated sugar
• 3 eggs
• 3 tablespoons HERSHEY'S Caramel Syrup
• 1/3 cup Stonyfield® Organic Plain Greek Yogurt – Nonfat
• 3/4 cup all purpose flour
• 1/2 cup self raising flour
• pinch of salt
Caramel frosting
• 1/2 cup butter, room temperature
• 1/2 cup HERSHEY'S Caramel Syrup
• 1 cup or more powdered sugar

Instructions

Caramel yogurt cake
1. Heat the oven to 325F. Line an 11X7" baking pan with parchment paper. Set aside.
2. In a mixing bow, with the paddle attachment on, add the butter and sugar. Beat on low speed until light and fluffy.
3. Add the eggs, one at a time, scraping the sides of the bowl with a spatula after each addition.
4. Pour in the caramel syrup followed by the greek yogurt. Scrape the sides of the bowl again.
5. Gently fold in the flours and salt.
6. Stir until just combined. Do not over mix!
7. Pour the cake batter into the prepared pan and bake for 33-35 minutes or until the edges are golden brown and a toothpick inserted in the middle comes out clean.
8. Remove from the oven and cool completely before topping it with the frosting.
Caramel frosting
9. In a mixing bowl, with the paddle attachment on, add the butter and beat on medium speed for about 3 minutes until fluffy.
10. Lower the mixer's speed and stir in the caramel syrup.
11. Slowly, fold in the powdered sugar and beat until smooth and fluffy.
12. With a spatula, spread the frosting on top of the cooled cake.
13. Cut into pieces.

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Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

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Happy baking,

Roxana