Cranberry Yogurt Cake w/ Double Vanilla Bean Buttercream

November 21, 2020
0 Ratings
Photo by HeidiMoyer
  • Prep time 15 minutes
  • Cook time 40 minutes
  • Serves 6-8
Author Notes

This is a lovely cake for anytime, but especially Thanksgiving or Christmas. It has a soft, yet sturdy crumb that tastes like sweet cream dotted with tart bits of dried cranberries, yet it is not cloyingly sweet. The cake gets balanced with decadent buttercream that has been scented with the seeds of two split vanilla beans and piled on top like a cloud. Such a good cake! —HeidiMoyer

What You'll Need
  • 1 3/4 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup Greek yogurt- plain
  • 3/4 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup neutral oil
  • 1/2 cup dried cranberries- chopped + 1 tbsp.
  • 1 tablespoon rum
  • 3 cups powdered
  • 1/2 cup butter- softened
  • 2 tablespoons milk
  • 2 vanilla bean pods
  1. 1. Preheat oven to 350* and grease and line a 9-inch round cake pan.
  2. Put 1/2 cup chopped dried cranberries into a small bowl, stir in 1 tbsp. rum. Set aside.
  3. Whisk the flour, baking powder, and baking soda in a bowl. In a separate bowl, whisk the yogurt, sugar, eggs, vanilla, and oil together.
  4. Add the wet ingredients to the dry, and mix until smooth. Fold in the cranberries. Pour into the pan and bake for 35-40 minutes, or until a tester comes out clean. Cool completely
  5. Make frosting: Beat the butter until smooth, add the powdered sugar a little at a time along with the milk and vanilla extract. Combine until frosting is well whipped. Split the vanilla beans and scrape out the seeds with the tip of a knife. Add all the seeds you can to the frosting, mix to distribute well.
  6. Frost the cooled cake by piling all of the frosting on top. Decorate the top with a few chopped cranberries.

See what other Food52ers are saying.

0 Reviews