Description
A moist and tender snacking cake with the tang of Greek yogurt and a thick chocolate frosting.
Makes one 9×13 cake.
From Bridget Edwards of Bake at 350.
Ingredients
- FOR THE CAKE:
- 1-¾ cup Unbleached All-purpose Flour
- ¾ cups Natural Unsweetened Cocoa
- 1-½ teaspoon Baking Soda
- 1 teaspoon Kosher Salt
- ⅔ cups Salted Butter, Room Temperature
- 1-¾ cup Sugar
- 2 Eggs
- 2 teaspoons Vanilla Extract
- 2 cups Plain Greek Yogurt, 2% Or Full-fat
- FOR THE FROSTING:
- 6 Tablespoons Salted Butter, Room Temperature
- 3 cups Powdered Sugar
- ½ cups Natural Unsweetened Cocoa
- ¼ cups Milk, Or More If Needed
- 1 teaspoon Vanilla Extract
Preparation
Grease and flour a 9 x 13 pan. Preheat oven to 350ºF.
Whisk flour, cocoa, baking soda, and salt. Set aside. In another bowl, cream butter and sugar together until creamy. Beat in eggs and vanilla, scraping down the sides and bottom of the bowl as needed.
On low speed, add the flour mixture in three additions, alternating with the Greek yogurt. After the last addition, scrape down the bottom and sides of bowl, and beat until combined.
Pour the batter into the prepared pan and smooth evenly. Bake for 35–40 minutes, or until a toothpick inserted in the middle comes out clean. Set on a wire rack to cool.
Make the frosting. Beat the butter until creamy. Whisk the powdered sugar and cocoa together, then gradually add to the butter on low speed. Beat in the milk and vanilla, mixing until smooth and thick. Add more milk if needed for spreading consistency. Spread over the cooled cake using an offset spatula.
