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Juliet Capel's Wedding Cake

Course Dessert
Prep Time 20 minutes
Cook Time 1 hour
Servings 12
Calories 200 kcal

Ingredients

Cake

  • 1 cup butter melted
  • 1 cup vanilla low-fat yogurt
  • 2 cups sugar
  • 3 eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 1/2 cups flour
  • fresh berries for garnish
  • Confectioner's Sugar or Buttercream frosting for garnish

Buttercream Frosting

  • 1 cup salted butter
  • 1 cup Crisco shortening
  • 1/2 cup milk
  • 2 teaspoons pure vanilla extract
  • 6 cups Confectioner's Sugar

Instructions

Cake

  1. Preheat the oven to 350℉. Grease and flour 1 bundt pan or two 9" round pans.

  2. Place melted butter in a glass bowl and whisk in the yogurt, sugar, eggs, and vanilla. Whisk in salt, baking soda, and flour and mix until just blended. Pour the batter into the bundt pan or two 9" round pans.

  3. Bake 1 hour (bundt pan) or 25 minutes (9" pans) until a toothpick test comes out clean. When cook, sprinkle with Confectioner's sugar or frost with the buttercream frosting.

Buttercream Frosting

  1. With an electric mixer, whip together the butter and shortening until light and fluffy, around 20 minutes. (this is critical to prevent the frosting from being greasy.) Gradually add milk, sugar, and vanilla. Frost the cake once it's cool. Serve with fresh berries.