Yogurt Sheet Cake

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 3 cups sifted cake flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 2 teaspoons pure vanilla extract
• 3 large eggs (warmed in shell in warm water 10 minutes)
• 2 cups well-stirred plain whole-milk yogurt (room temperature)
• 3 cups confectioners sugar
• 3 tablespoons light corn syrup
• 1/2 cup heavy cream
• 1/2 teaspoon pure vanilla extract (scant teaspoon)

Recipe

• 1 preheat oven to 350â°f with rack in middle. butter a 9x13 cake pan, then line bottom with a rectangle of parchment paper and butter parchment. dust with flour, knocking out excess.
• 2 sift together cake flour, baking powder, baking soda, and salt.
• 3 beat together butter, sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 3 to 5 minutes.
• 4 beat in eggs, 1 at a time, at medium speed.
• 5 at low speed, mix in flour mixture in 3 batches, alternating with yogurt, beginning and ending with flour mixture, and mixing until just combined.
• 6 spread batter evenly in pan and rap pan on counter several times to eliminate air bubbles.
• 7 bake until cake pulls away from sides of pan and a wooden pick inserted in center comes out clean, 35 to 45 minutes. cool in pan 10 minutes, then run a knife around edge. invert onto a rack and discard parchment. cool completely, about 1 hour.
• 8 when cake is cool, stir together confectioners sugar, corn syrup, cream, and vanilla until smooth.
• 9 put cake on a platter and spread icing on top in a thick layer, letting it run down sides. let icing set at least 15 minutes.