There is something effortlessly elegant about a mini naked cake, especially when it’s infused with the delicate sweetness of apricots and the subtle tang of yogurt. This cake is a celebration of balance—moist and tender layers of yogurt-infused sponge, lightly sweetened and kissed with vanilla, stacked with velvety apricot preserves and a luscious Greek yogurt filling.
Ingredients
Cake
- Cooking spray
- 2 1/2 cups all-purpose flour You can sub with gluten free 1 to1 flour
- 1 cup granulated sugar
- 2 1/2 tsp baking powder
- 3/4 tsp salt
- 3 large eggs
- 3/4 cup canola oil or melted and cooled unsalted butter
- 1 cup buttermilk
- 1 Tbsp vanilla extract
Yogurt and Filling
- 1 cup full-fat Greek yogurt
- 1/2 cup apricot preserves
Instructions
Make the cake
- Preheat oven to 350F and line two 8 inch pans with parchment paper and butter the sides. Sift the flour, baking powder, and salt into a bowl, then whisk together and set aside.
- Cream the butter in a stand mixer fitted with a whisk attachment or an electric hand mixer. Add the sugar and beat on high for 3-4 minutes, scraping the bowl down as needed. Add the vanilla, then eggs one at a time while mixing on medium speed, then scrape the bowl down and mix in high for a minute.
- Reduce speed to low and add the flour in three batches alternating with the buttermilk. Once almost combined, remove the whisk attachment and fold in any remaining butter/flour using a spatula. Do not over-mix the batter.
- Divide batter equally between the two pans, then bake at 350F for about 30 minutes or until the edges pull away from the pan, and a toothpick inserted in the center comes out clean.
- Allow to cool in pan for about two minutes, then invert layers onto a cooling rack, remove the paper and set aside to cool completely.
Assemble and frost the cake:
- Level the top of each cake by using a long, thin knife to slice off any humps or unevenness. Cut rounds with a 3-inch round cutter. Place a cake layer on a serving dish or cake stand and fill with 1 Tbsp of the Greek yogurt. Spread the yogurt in an even layer. Add one tsp apricot preserves and spread in an even layer. Invert the other cake layers (you will need three layers in total) over the first and try to align the cakes as much as possible. Follow the previous steps to fill. Dollop the remaining yogurt on top of the cake, spreading it into an even layer and then adding a thin layer over the sides.
- Top with fresh flowers and flower sprinkles, if you like.
Notes
The yogurt contains no sugar because the cake and preserves are very sweet. The tartness of the yogurt balances perfectly with the sweet ingredients.
The cake layers can be wrapped and stored up to three days in advance.
Store leftover cake in the fridge for up to 5 days.
Tried this recipe?Let us know how it was!
