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Raspberry Greek Yogurt Cake with Lemon Buttercream is tart and tangy, a bit sweet, a little gooey and it's the smoothest, glossiest frosting I've ever seen. | theeverykitchen.com

Raspberry Greek Yogurt Cake with Lemon Buttercream

Cake recipe adapted from Kitchen Trial & Error and buttercream recipe adapted from Martha Stewart. This recipe makes two 8- or 9-inch layers or four 6-inch layers. I halved the entire recipe (cake + buttercream) to make a two-layer 6-inch cake.
Course Dessert
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 12 slices
Calories 610 kcal
Author Danielle Cushing

Ingredients

For the cake:

  • 9 tablespoons unsalted butter room temperature
  • 1 cup sugar
  • 3 eggs separated
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup plain greek yogurt
  • 1 cup raspberries fresh or frozen

For the buttercream:

  • 5 large egg whites
  • 1 cup plus 2 tablespoons sugar
  • Pinch of salt
  • 1 pound unsalted butter 4 sticks, cut into tablespoons, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure lemon extract

Instructions

For the cake:

  1. Preheat oven to 320 degrees F. Grease and flour either four 6-inch cake pans or two 8- or 9-inch cake and set aside.
  2. Cream the butter and sugar until light and fluffy. Add the egg yolks one at a time, mixing after each addition.
  3. Add the flour, baking powder, salt, and baking soda and mix until mostly combined. Add the yogurt and mix until combined.
  4. In a separate bowl, beat the egg whites to medium peaks and fold into the cake batter. Fold in the raspberries.
  5. Divide the batter evenly between the pans and bake 25-30 minutes, or until a toothpick comes out clean.
  6. Let the cakes cool in the pan for about 10 minutes before turning them out onto a wire rack to cool completely before icing.

For the buttercream:

  1. Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
  2. Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisking until stiff peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.
  3. Turn the mixer to medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all the butter has been added, whisk in vanilla and lemon extracts. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth.

To ice the cake:

  1. Once the cake is completely cool, use a serrated knife to slice a thin layer off the top of the bottom layer. You want the bottom layer to be completely flat, so that the second layer will easily stack on top.
  2. Spread a layer of icing on top of the first, flat layer, about 1/4-inch to 1/3-inch thick. Place the second cake layer on top. Using a knife, even spread the remaining buttercream over the top of the cake and down the sides. You may also use a pastry bag with icing tips for decorative frosting.