Greek Yogurt Cake with White Fudge Frosting

A light, fluffy, white cake with white fudge frosting!

Happy weekend!  Today I plan to tackle more packing in preparation for our upcoming move.  I like to be ready way ahead of time!  Before I get started on that, I want to share another recipe since I haven’t been as active on this blog of late.  April will be another busy month, but in a good way.  I’m looking forward to it.

Jump to Recipe!

This cake was made for my husband’s birthday per his request, and we voted it a keeper.  Greek yogurt and beaten egg whites give it a light texture, and the fudgy cooked frosting makes the cake even better.  It may be a little more time consuming than a simple store bought white cake mix and frosting, but it’s worth the effort (in my opinion). 🙂



Note:  recipes slightly adapted from one of my great-grandma’s cookbooks – McCall’s Book of Cakes and Pies (book is no longer in print).

Greek Yogurt Cake with White Fudge Frosting

  • Servings: 12 slices
  • Print



  • 1/2 cup egg whites (about 4)
  • 2 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups refined sugar, divided
  • 1/2 cup butter, softened
  • 1 cup plain Greek yogurt
  • 1 1/2 teaspoons vanilla extract


  • 3/4 cup butter
  • 1 1/2 cups refined sugar
  • 1/3 cup milk
  • 3 cups confectioner’s sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract


Make the cake:

Place egg whites in mixing bowl, cover bowl with towel, and let egg whites sit until room temperature (about 1 hour).

Once egg whites are room temperature, preheat oven to 350 degrees Fahrenheit and grease two 8-inch round cake pans OR one 13×9-inch pan.

Begin beating egg whites, setting mixer to high speed.  Meanwhile, in a large, separate bowl, stir together flour, baking powder, baking soda, and salt.  Set aside.  Continue beating egg whites until foamy.  Once foamy, gradually beat 1/2 cup sugar into whites.  Continue beating until soft peaks form.  Set aside.

In another bowl, cream butter with the remaining 1 cup sugar until fluffy.  Slowly beat in flour mixture, alternating with Greek yogurt, (beginning and ending with flour mixture), until well blended.  Add egg white mixture and vanilla and beat just until smooth (about 1 minute).  Pour batter into prepared cake pan(s).

Bake round cakes for 28-33 minutes OR bake 13×9 cake for 33-38 minutes.  Cake is done when turning golden and surface springs back when very lightly pressed with fingertip.  Let cake(s) cool completely in pan(s), and then remove to frost.

Make the frosting:

In a small saucepan, melt butter over medium heat.  Remove from heat and add sugar and milk, stirring until well blended.  Return to heat and gradually bring to boiling, stirring constantly.  Remove from heat and let cool for 3-5 minutes.  Pour mixture into mixing bowl and gradually beat in the confectioner’s sugar.  Continue beating until frosting is thick enough to spread (frosting will thicken as it cools while beating).  If frosting is too thin, add a little more confectioner’s sugar.  Lastly, beat in vanilla and almond extract.  Spread over prepared cake(s).

~K in the Kitchen


3 thoughts on “Greek Yogurt Cake with White Fudge Frosting

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