Apricot Yogurt Naked Mini Cake
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 substitute gluten-free, 1-to-1 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 350°F 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 and then eggs one at a time while mixing at medium speed. Then scrape the bowl down and mix on 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 350°F 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 the 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 of 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 in. 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.