Salted Caramel Yogurt Cake: Sweet Marbled Dessert
This salted caramel yogurt cake pairs a tangy batter with deep amber caramel swirls. Use plain Greek yogurt to provide natural acidity that tenderizes the crumb. Mix the dry and wet ingredients just until combined to avoid making the cake tough. Gently fold in the caramel sauce to create the marbled effect. Bake the cake at 350°F (177°C) in a 9-inch (22.86 cm) round pan until a toothpick comes out clean.
Salted Caramel Yogurt Cake: Sweet Marbled Dessert
Recipe cardIngredients
Watch how it's made
Instructions
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Prepare the pan
Preheat your oven to 350°F (177°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. This prevents the cake from sticking and ensures an easy release.
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Cook the caramel
Heat 1 cup granulated sugar in a medium saucepan over medium heat until it reaches a deep amber color. Stir in 5 tbsp unsalted butter, then slowly whisk in 1/2 cup heavy cream. Whisk in 1 tsp sea salt once smooth and set the sauce aside to cool slightly.
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Cream the butter
Beat 1 cup unsalted butter with 3/4 cup granulated sugar and 3/4 cup light brown sugar in a large bowl. Use an electric mixer for 3 to 4 minutes. The mixture should look light and fluffy to ensure a proper rise.
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Mix wet ingredients
Beat in the Greek yogurt for 30 seconds. Add the eggs one at a time, allowing each to fully incorporate before adding the next. Stir in the vanilla extract.
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Combine the batter
Sift the flour, baking powder, and 1 tsp sea salt together. Alternately add the dry ingredients and 1 cup buttermilk to the wet mixture, beginning and ending with the dry blend. Mix just until combined; overmixing develops too much gluten and makes the cake tough.
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Swirl and bake
Fold in 1/4 cup caramel sauce and use a knife to create a marbled pattern. Pour the batter into the pan and tap it gently to release air bubbles. Bake for 40 to 45 minutes until a toothpick inserted into the center comes out clean.
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Cool and glaze
Cool the cake in the pan for 10 minutes before moving it to a wire rack. Gently warm the remaining caramel sauce in a small saucepan until it is pourable. Slide the sauce over the top and add a pinch of sea salt.
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Set the cake
Place the cooled cake in the refrigerator for 30 minutes. This chilling period allows the flavors to meld and helps the caramel drizzle solidify for a firmer finish.
Avoid overmixing the batter once you add the flour. If you stir too long, the cake will become tough rather than tender. Stop mixing the moment you see no more streaks of dry flour to preserve the light texture provided by the yogurt.
What to serve with it
Serve the cake warm with a scoop of vanilla bean ice cream for a comforting dessert. For more texture, top a slice with a dollop of Greek yogurt and a sprinkle of toasted coconut. You can also add toasted chopped pecans on top for a crunchy finish before you serve.
Making it ahead
Set the cooled cake in the refrigerator for 30 minutes before serving. This process helps the flavors meld together and solidifies the caramel drizzle. You can also prepare the cake in advance and store it, as it maintains its moist texture well for several days.
Storing and reheating
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. For long term storage, freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat slices briefly in a microwave or toaster oven.
Getting the texture right
Do not overmix the batter after adding the flour and buttermilk. Overmixing develops too much gluten, which makes the cake tough. The Greek yogurt provides natural acidity that tenderizes the crumb, ensuring the final result remains light and moist throughout the center of the cake.
Nutrition per serving
- Calories
- 580
- Protein
- 7.2 g
- Carbs
- 62.5 g
- Fat
- 31.8 g
- Fiber
- 1.4 g
- Sugar
- 41.2 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
What does putting yogurt in cake do?
Yogurt acts as a tenderizer for the cake. Its natural acidity breaks down gluten strands in the flour, which results in a moist, light crumb that does not dry out as quickly as cakes made with milk alone.
How to make salted caramel yogurt?
Heat granulated sugar until it reaches a deep amber color, then stir in butter and heavy cream. Once smooth, whisk in sea salt. To incorporate it into a yogurt cake, fold the cooled sauce into the batter to create swirls.
What is the best recipe for salted caramel cake?
Use a recipe that balances the rich sweetness of homemade caramel with the tang of Greek yogurt. Ensure you use room temperature butter and buttermilk to create an emulsion that supports a tender, airy structure during the baking process.
