Vanilla yoghurt and passionfruit cake

Bring out this beautiful layer cake when you want to wow! With thick swirls of creamy yoghurt icing and a drizzle of tropical passionfruit pulp, it's sure to be a crowd-pleaser!

  • 15 mins preparation
  • 25 mins cooking
  • Serves 10
  • Print


Vanilla yoghurt and passionfruit cake
  • 125 gram softened butter
  • 3/4 cup caster sugar
  • 3 eggs
  • 2 cup self-raising flour
  • 1/2 teaspoon bicarbonate of soda
  • 1 1/2 cup vanilla-bean yoghurt (unsweetened)
  • 3 passionfruit
  • 2 tablespoon chopped pistachios
Yoghurt icing
  • 125 gram softened cream cheese
  • 1 1/2 cup icing sugar
  • 1 cup vanilla-bean yoghurt (unsweetened)


Vanilla yoghurt and passionfruit cake
  • 1
    Preheat oven to 180°C. Lightly grease and line 2 x 20cm sandwich pans.
  • 2
    In a large bowl, using an electric mixer, cream butter and caster sugar together until creamy. Add eggs one at a time, beating well between each.
  • 3
    Sift self-raising flour and bicarbonate of soda together onto a piece of baking paper. Fold into creamed mixture, alternately with vanilla-bean yoghurt (unsweetened).
  • 4
    Divide evenly between pans, smoothing top. Bake for 20-25 minutes, until cooked when tested. Cool in pan for 3 minutes before turning onto a wire rack to cool completely.
  • 5
    Meanwhile, to make yoghurt icing; in a large bowl, whisk cream cheese, icing sugar and vanilla-bean yoghurt (unsweetened) together.
  • 6
    Spread ¾ cup of the icing onto the top of one cake. Remove the pulp from the passionfruit. Drizzle half over. Place second cake on top and spread with remaining icing, drizzle with passionfruit pulp and pistachios.


If liked, fill and top with plain vanilla yoghurt.

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