French Yogurt Cake
French yogurt cake is a great way to use up the yogurt that is hanging out in your fridge. It’s so simple, made with ingredients you probably already have, and bright and fresh with citrus flavors! Yogurt, eggs, oil, sugar, flour, citrus, and powdered sugar – that’s all you need to make this super-simple cake! I always seem to have a half-eaten tub of yogurt and some on-the-brink citrus (lemons, limes, clementines…you name it, I have it) in the fridge and this is the perfect way to use them up!
How to Prep a Cake Pan
If you’ve ever wondered how to prep a cake pan so that your cake comes out perfectly every time, look no further than my two favorite pan prep techniques! You just need a few simple ingredients, some parchment paper, and some scissors. The technique that will work best depends on the type of cake pan that you are using. Seriously-these techniques are foolproof and my cakes practically FALL out of the pan! If you follow my tips, your cakes will never stick to the pan again either.
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Italian Cream Sheet Cake + Video
Italian cream sheet cake is a classic Southern cake made simple in a sheet pan. With cream cheese icing, pecans, and coconut, it’s perfect! Scroll down for video.
Italian Cream Cake
Some time ago, Philip announced that he had decided that he wanted an Italian cream cake for his birthday. As ubiquitous as Italian cream cake seems to be, you might be surprised to know that I don’t have a single recipe for Italian cream cake in any of my many cookbooks. However, I was searching through my grandmother’s recipe books over the holidays and discovered this:
Sheet Cakes 4-Evah
A few adjustments (I’ve never seen canned coconut in my life, and you guys know I don’t buy shortening) and I turned out a lovely and delicious sheet cake. Oh, did I mention that this rectangular cake pan from USA Pans has revolutionized my cake baking life? I may never bake another layer cake again. I love the ease of doing everything in one pan and then just throwing some foil over the top of the pan for transport instead of having to turn it out of the pan (crumbs everywhere), ice it on a cardboard round, and then load it into a cake carrier while praying that it doesn’t somehow topple into the sides of the carrier. Easy cake recipes = life!
It’s a Southern Cake!
The funny thing about this cake is that I am almost certain that there’s nothing Italian about it. As I searched for the origins of Italian cream cake online, I found this information on Food Timeline that describes a cake that sounds nothing like this Italian cream cake that Southerners have come to know and love…which leads me to the conclusion that the origins of this cake are not Italian but from right here in the Southeast region of the United States.
I am fairly certain that I gained a couple of pounds just scraping the bowl of icing. And I still have this cake in my kitchen. It’s threatening to be my downfall.
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Mary
Yield: 1 13x9 sheet cake (about 20 servings)
Italian Cream Sheet Cake
30 minPrep Time:
40 minCook Time:
1 hr, 10 Total Time:
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Ingredients
- 5 eggs, separated
- 8 ounces (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
- 4 ounces (1 stick) unsalted butter, softened
- 8 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
For the Cake
For the Icing
Instructions
- Preheat the oven to 350 degrees. Generously butter a 13×9 cake pan and set aside.
- Using a stand mixer fitted with a whisk attachment or a hand mixer, beat the eggs whites on high speed until stiff peaks are reached. Set aside (if you are using a stand mixer, you will need to transfer the whites to a different bowl and clean out the mixer bowl).
- Whisk the flour and the baking soda together in a medium bowl.
- Cream together the 2 sticks of butter and the sugar until fluffy. Add the egg yolks one at a time, beating after each addition. Add the flour mixture and the buttermilk alternately, about a third of each at a time. Add the vanilla then scrape down the sides of the bowl and beat in the pecans and the coconut.
- Carefully fold the reserved eggs whites into the cake batter. Spread the batter into the prepared pan. Bake for 35-40 minutes. Cool completely on a wire rack.
- To make the icing, cream the butter and cream cheese using an electric mixture on medium speed. Add the powdered sugar, about 1/2 cup at a time, and beat until well combined. Add the vanilla and the coconut and beat until incorporated.
- Spread the icing over the cooled cake and sprinkle evenly with the chopped pecans.
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https://chattavore.com/italian-cream-sheet-cake/
Santa’s White Christmas Wacky Cake
This post was sponsored by Barnie’s Coffee as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Santa’s White Christmas Wacky Cake is super-easy-mixed in one pan-and so delicious with coconut, caramel, and vanilla flavors! Wacky cake is a classic dessert and this one is full of holiday flavors. Everyone will love it! Everything you need is in your pantry – flour, sugar, salt, baking powder, oil, vinegar, and coffee. Santa’s White Christmas coffee from Barnie’s Coffee makes it even more tasty, especially with that coconut cream cheese icing!
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Coffee = Life
What is your coffee-drinking style? For me, coffee is a ritual…it’s not as much about the caffeine as it is about the smell of coffee wafting through the house, the warm coffee, and a hot cup in my hands. Now, I am a coffee drinker 365 days a year, usually two cups a day: one in the morning and one when I get home in the afternoon.
Coffee Baked Goods
I love an iced latte but this time of year it’s all about warmth…not that it’s cold here yet, but it’s getting closer. When the holiday season hits I love all the scents of the season – cinnamon, nutmeg, chocolate, and coconut. Fresh baked goods always call for a cup of coffee, and if I can find a way to squeeze some coffee into the baked goods, even better.
Santa’s White Christmas Coffee
Honestly, I can’t think of a better coffee to drink this time of year than Santa’s White Christmas from Barnie’s. I remember when there was a Barnie’s Coffee at our local mall, smelling the caramel-coconutty-vanilla scents at the holiday season and getting a Santa’s White Christmas granita. Always a treat!
Barnie’s Coffee has been making Santa’s White Christmas for 37 years (almost my whole life!) and this coffee is much-beloved around the country…not just for it’s delightfully festive flavors but also for the fabulously high quality that you can always count on from Barnie’s Coffee.
Wacky Cake!
Santa’s White Christmas coffee is the perfect coffee to make this wacky cake. This chocolate wacky cake is mixed right in the pan and topped with a cream cheese frosting. The cream cheese frosting has just a touch of coffee mixed in and a sprinkle of coconut.
My wacky cake is simplicity and flavor in under an hour with minimal dirty dishes! If you sift the powdered sugar and make sure the butter and cream cheese are super-soft, you don’t even need to use a mixer to make the icing!
You can find a variety of Santa’s White Christmas products in stores or on the Barnie’s Coffee website. Use the promo code CHATTAVORE30 to get 30% off of Barnie’s Coffee products!
How do you like your Santa’s White Christmas from Barnie’s Coffee? Show us your Santa!
Shared on The Weekend Potluck on The Country Cook!
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Santa’s White Christmas Wacky Cake
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Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- heaping 1/4 cup natural cocoa
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1/4 cup plus 2 tablespoons canola or vegetable oil
- 1 cup brewed Barnie's Santa's White Christmas coffee
- 4 ounces (1/2 block) cream cheese, room temperature
- 4 ounces (1/2 stick) unsalted butter, room temperature
- 2/3 cup powdered sugar, sifted
- Pinch salt
- 1 teaspoon vanilla extract
- 2 tablespoons brewed Santa’s White Christmas coffee
- Sweetened, shredded coconut (optional, for topping)
For the Icing
Instructions
- Preheat the oven to 350? Fahrenheit.
- Place the flour, sugar, cocoa, baking soda, and salt in an 8-inch ungreased square glass or ceramic pan and use a fork to combine.
- Create 3 wells in the dry ingredients. Place the vinegar in one, the vanilla in another, and the oil in the third. Pour the coffee over the top and use the fork to combine the ingredients completely.
- Bake the cake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool completely on a wire rack before icing.
- To make the icing: in a large bowl, mix together the cream cheese and butter with a wooden spoon or an electric hand mixer until smooth and well-combined. Add the sifted powdered sugar, salt, vanilla extract, and coffee. Stir or cream together until well-combined. If you mix it by hand there may be a few lumps but it will not affect the flavor. Spread the icing over the cooled cake. Top with shredded coconut, if desired.
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https://chattavore.com/santas-white-christmas-wacky-cake/
