This orange cake with yogurt is dreamy! It is a cake that is made in a rectangular or square pan, as in this case. So that’s why these type of cakes are called “sheet cakes” because it is made like this, and not in a round cake pan as most cakes are made.
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In this case, this is an orange yogurt cake, and the combination makes for a very soft and fluffy cake. The mixture of flavors is impressive, but the best part is the texture. The acidity of the orange, with the dairy of the yogurt, that is also a little acid, makes the cake very soft, and makes it melt inside the mouth.
Remember that any acidic ingredient, in combination with baking powder or baking soda, makes any cake like recipe rise better while in the oven, that is why buttermilk is used in many recipes, because it simulates this very same effect.
Also, in this case, for this recipe, vegetable oil is used as the fatty agent. And oil makes any cake much more moist than when using butter, for example. Now, both types of fats have different results, and one is not better than the other, it’s all about what you want to achieve. And in this case, the idea is a very soft, moist, flavorful cake.
This cake, with the frosting on top, is a simple recipe that is delicious! All you have to do is cut the cake into small squares to eat it. It is a quick and easy recipe that is perfect for the summer.
If you like this recipe, you have to check out our orange mexican cookies, you will love them!
Orange yogurt sheet cake
Ingredients
For the cake:
- 2 1/2 C (11.50 oz) (325 gr) all purpouse flour
- 2 tsp (0.35 oz) (10 gr) baking powder
- 1/2 tsp (0.088 oz) (2.5 gr) salt
- 4 eggs, large
- 1 1/2 C (10.60 oz) (300 gr) white sugar
- 1/2 C (4.20 oz) (120 gr) plain unsweetened yogurt
- 1 C (8.12 fl oz) (240 ml) canola vegetable oil
- 1 C (8.12 fl oz) (240 ml) natural orange juice
- 2 tbsp orange zest (about 3 oranges)
- 2 tsp (0.33 fl oz) (10 ml) vanilla extract
For the cream cheese frosting:
- 3/4 C (6 oz) (170 gr) cream cheese, at room temperature
- 1/4 C (1.95 oz) (55 gr) unsalted butter, at room temperature
- 1 C (4.34 oz) (123 gr) powdered sugar
- 1 tbsp orange zest (about 2 oranges)
- 1 pinch salt
- 1/4 C (2 fl oz) (60 ml) whipping cream, very cold
- Orange slices, for decorating (optional)
Instructions
For the cake:
- Preheat the oven to 356º F (180° C). Grease a rectangular baking pan of about 13 x 8.70 inches (33 cm x 22 cm) with some butter and line with parchment paper. In a medium bowl, sift the flour with the baking powder and salt.
- In a large bowl, add the eggs together with the sugar and beat with an electric mixer or hand whisk for 5 minutes until the mixture lightens and triples in size.
- Carefully add the yogurt with the oil, orange juice, orange zest and vanilla extract while continuing to beat. Beat for 30 seconds until everything is perfectly blended.
- Add the flour mixture in three separate additions, beating for a maximum of 30 seconds after each addition, just until the ingredients are integrated so as not to over beat.
- Pour the mixture into the baking pan and bake at 356º F (180° C) for approximately 35-40 minutes until a wooden toothpick comes out clean when inserted.
- Once ready, remove the cake from the oven and let it cool in the mold for 10 minutes. Then carefully turn it out and let it cool down completely on a wire rack before decorating.
For the cream cheese frosting and finish:
- In a large bowl, place the cream cheese with the butter, powdered sugar, orange zest and salt. Beat with an electric mixer or a hand whisk for 3 minutes until the mixture lightens and fluffs slightly.
- Add the whipping cream and beat for 1 more minute just until the mixture turns a little thicker and creamier. It is important not to over whip. Place the frosting in the refrigerator until needed.
- Once the cake has cooled down, carefully add the frosting on top and spread it over the entire surface with a rubber spatula until a thick layer of frosting is formed. You can decorate the cake with orange slices or with more orange zest.
