Yoghurt keeps the cake moist so it lasts for days and days!
The “secret ingredient” in this is yoghurt. Yoghurt is a brilliant baking ingredient because it thickens the batter which means less flour required which = more moist cake. 🙂
Glaze
I just use a Glaze or a quick Cream Cheese Frosting.
For the glaze, I like to make the glaze a bit thicker than typical glazes because it adds that extra oomph of sweetness and stickiness to the cake, as opposed to cutting it in half and sandwiching it with something.
Added bonus: I love how the drips look and how the glaze isn’t see through.
I use my shortcut Cream Cheese Frosting which I make simply by mixing spreadable Cream Cheese (comes in tubs, not blocks) with lemon juice and icing sugar. No stand mixer required, no need to even wait to soften the cream cheese. Just mix it up with a wooden spoon, dollop and spread. 🙂
You know that pretty cake decorations aren’t my thing. I’d probably spend more time styling a giant plate of slow cooked meat than I would spend decorating a towering cake! 😂
WATCH HOW TO MAKE IT
Glazed recipe
Ingredients
- ▢1 3/4 cup / 210 g icing sugar (powdered sugar)
- ▢1 1/2 tbsp plain yogurt
Cook Mode
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Instructions
- Place ingredients in a bowl and whisk until smooth. Test down the side of the bowl to get the right thickness, using 1 tsp of yoghurt at a time to thin it out if required. Glaze should drip (slowly, because it’s thick) but not be see through.
- Place rack on a tray or baking paper.
- Pour glaze over the middle of the cake, gently push towards the edges so it drips down the sides.
- Let it set for 1 hour before transferring to a serving plate.
Recipe Notes:
1. Any plain, thick yoghurt will be fine for this. Full fat is better, but low fat will also work. I don’t recommend zero fat yoghurt, it tends to be too thin and the purpose of yoghurt is to add wetness to the batter while keeping it thick which is why the cake is so moist.
Sour cream (light or full fat) can also be used.
2. Quick Cream Cheese Frosting (pictured in post): Use 200g/6 oz SPREADABLE Cream Cheese (comes in tubs, not blocks) and mix with 2 cups icing sugar / powdered sugar + 2 tbsp lemon juice. Use a wooden spoon to mix well then spread on cake.
3. DIFFERENT MEASURES IN DIFFERENT COUNTRIES: Tablespoon and cup measures differ slightly between some countries around the world. The main differences are US measures vs rest of the world. For most recipes, the difference is not material enough to affect the recipe. For baking recipes, it can be the difference between success and failure. Luckily, this particular recipe is actually rather forgiving so the difference in measures does not affect it so there is no need to convert. Exception: Japan – please use weights provided, not Japanese cups.
4. STORAGE: Keep in an airtight container for up to 5 days, it stays really moist. The glaze sweats into the cake slightly so you get a similar effect to those coke syrup cakes / poke cakes where you pour sweet syrup over the cake to soak into it and this also helps keep it moist. If it’s crazy hot where you are keep it in the fridge after 24 hours (because mould loves moisture + heat and this cake is very moist 🙂 )
Nutrition Information:
Calories:412cal (21%)Carbohydrates:62g (21%)Protein:4g (8%)Fat:16g (25%)Saturated Fat:1g (6%)Cholesterol:36mg (12%)Sodium:28mg (1%)Potassium:283mg (8%)Sugar:41g (46%)Vitamin A:70IU (1%)Vitamin C:0.7mg (1%)Calcium:129mg (13%)Iron:1.5mg (8%)
