Spring is here, and I couldn’t be more excited about it! After a long winter, everything about springtime is so fresh and colorful, just like this Yogurt Sheet Cake Recipe I created!
When creating any new dish, it is an extra treat to feast not only with your mouth but first with your eyes. With the varying fruit textures and flavors, the plump and juicy berries, and the fresh and vibrantly colored flowers, you can spend as much time as you want feasting both with eyes and pallet.
This delicious sheet cake speaks to me in so many ways. I love how light and refreshing it is. The smooth Yoplait yogurt topping with fresh fruit and edible flowers (yes, I said edible flowers…more on that below) make every single bite divine. I have loved partnering with Yoplait this year to share some amazing recipes and ideas like this one. It’s a snack that tastes great and I feel good about incorporating into my family recipes!
Yogurt Sheet Cake Recipe with Fruit & Edible Flowers
- 2 1/4 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 2 cups granulated sugar
- 1/2 teaspoon salt
- 1 cup Crisco
- 1 cup milk
- 1 tablespoon vanilla
- 1/2 cup sour cream
- 3 large eggs
- 8 six-ounce containers of Yoplait Original French Vanilla yogurt
- Fresh fruit of your choice
- Fresh edible flowers (list of edible flowers below)
Preheat oven to 350ºF. Grease (generously) a 12×17-inch sheet pan/cookie sheet and set aside.
Add flour, cornstarch, and baking soda and salt to a large bowl and mix. Set aside. In a small bowl, combine milk and sour cream and whisk until well incorporated. Set aside.
In an electric mixer bowl, cream the Crisco on medium speed for about 30 seconds. Add the sugar, one cup at a time, and mix on medium speed, allowing the Crisco and sugar to blend until fluffy (scrape the sides of bowl if needed). On medium speed again, add the eggs one at a time and continue mixing. Add the vanilla and mix. On low speed, add half of the dry flour mixture and blend. Add the milk and mix. Add the remaining flour mixture and mix until well incorporated, scraping the sides every so often so everything is mixed well.
Pour/spread the batter into the greased pan and smooth with a spatula until even. Place in oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow to cool.
Once the cake has cooled, spread Yoplait Original French Vanilla yogurt over the top with a rubber spatula. (You don’t have to use vanilla yogurt if you don’t want to! You could swap it out with another delicious flavor! Did you know that Yoplait has more than 100 different flavors to choose from? Find the full list on yoplait.com/products!)
Slice various fruits and place the fruit slices on top of the yogurt.
Want to know what flower species are edible? A quick Google search will show you the many different species of edible flowers – so you can get creative! BUT, (extremely important) make sure the flowers haven’t been treated with pesticide or herbicide.
Rinse your fresh edible flower pieces and place them on top of the yogurt.
I just love the look of this cake with all the colorful fruits and fresh flowers, don’t you?! This cake SCREAMS springtime!!
Slice and serve. It is truly a feast with your eyes as well as your mouth!
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This post has been sponsored by Yoplait. I may have received compensation in conjunction with this post, however, all views are 100% true and my very own.
*No purchase necessary. Ends 5/15/17. To play and for Official Rules, visit Yoplait.com/100Ways