Caramel yogurt cake with caramel frosting

Soft and tender caramel yogurt cake topped with a rich silky caramel frosting. So easy to make you don’t have to wait for a special occasion to enjoy a piece.

Soft and tender caramel yogurt cake topped with a rich silky caramel frosting. So easy to make you don't have to wait for a special occasion to enjoy a piece.

I like to believe I’m not the only person obsessed with food. I’m always looking for new ingredients to use in my recipes. When I’m not baking, eating or reading about food I’m thinking of new recipes. How to put a new twist on a classic or how to recreate that amazing dish I had at the restaurant /bakery.

I know almost every single item my local grocery store carries and where it is placed. New items? I immediately spot them. My husband makes fun of me, saying I have eagle eyes. I can’t help it. I’m obsessed with food.

Caramel yogurt cake with caramel frosting recipe

A couple of weeks ago we went to visit my mother in law for her birthday. It’s nothing out of the ordinary, we visit her few times a year, but this time a surprise was waiting for me at the local grocery store. A surprise in a cup of yogurt.

Both I and Tiffany love eating yogurt. May it be plain, fruit blended, fruit on the bottom or drinkable we usually have some every day. Flavors varies depending on our mood, but its a safe bet to say berries are the most popular ones.

That until I found out there’s a caramel version of my favorite yogurt cup. Stonyfield® Organic Caramel Greek Yogurt. Where has it been all my life I had no idea but I was so happy I finally found it. I could not wait to get back at my mother in law to have some. It was mind-blowing! I love their Chocolate Underground Fat Free Yogurt, but I think the caramel makes my heart skip a beat.

Caramel yogurt cake with rich silky caramel frosting

Unfortunately, when we came back home, the caramel yogurt was nowhere to be found. Walmart, Wegmans, Giant, Whole foods market – none of these stores carries it. So disappointed. So heart-broken.

So I did something every desperate person would do. No, I did not mix plain yogurt with caramel sauce. That was a thought but the idea of a caramel flavored yogurt cake seemed much better.

And this caramel yogurt cake with caramel frosting was born. Well, after 5 trials, but let’s not get into details, shall we?

Caramel yogurt cake with caramel frosting

For the best results, please follow the recipe. Do not use another caramel sauce or decide to use just all-purpose flour. It will not turn out. And I’m speaking from experience.

I’ve tried this recipe with dulce de leche, but I found using HERSHEY’S Caramel Syrup gives better results.

Yes, you must use both all-purpose flour and self rising flour. If you use just one the cake turns out slightly rubbery. And who wants rubbery cake?

For all my testing I used Stonyfield® Organic Plain Greek Yogurt – Nonfat. I have not tried it with other greek yogurt brands.

The oven temperature is set to 325F. I’ve tried  350F but the cake top darkens too much before the cake bakes completely.

With the frosting, you can play around with its consistency. If you want a softer frosting, like mine, add just a cup of powdered sugar. For a thicker frosting, add more sugar. 

Caramel yogurt cake with caramel frosting recipe

Prep Time: 15 minutes

Cook Time: 35 minutes

3 hours

Yield: 12 pieces

Caramel yogurt cake with caramel frosting recipe

Soft and tender caramel yogurt cake topped with a rich silky caramel frosting. So easy to make you don’t have to wait for a special occasion to enjoy a piece.


    Caramel yogurt cake
  • 1/2 cup butter, room temperature
  • 1 cup granulated sugar
  • 3 eggs
  • 3 tablespoons HERSHEY'S Caramel Syrup
  • 1/3 cup Stonyfield® Organic Plain Greek Yogurt – Nonfat
  • 3/4 cup all purpose flour
  • 1/2 cup self raising flour
  • pinch of salt
  • Caramel frosting
  • 1/2 cup butter, room temperature
  • 1/2 cup HERSHEY'S Caramel Syrup
  • 1 cup or more powdered sugar


    Caramel yogurt cake
  1. Heat the oven to 325F. Line an 11X7" baking pan with parchment paper. Set aside.
  2. In a mixing bow, with the paddle attachment on, add the butter and sugar. Beat on low speed until light and fluffy.
  3. Add the eggs, one at a time, scraping the sides of the bowl with a spatula after each addition.
  4. Pour in the caramel syrup followed by the greek yogurt. Scrape the sides of the bowl again.
  5. Gently fold in the flours and salt.
  6. Stir until just combined. Do not over mix!
  7. Pour the cake batter into the prepared pan and bake for 33-35 minutes or until the edges are golden brown and a toothpick inserted in the middle comes out clean.
  8. Remove from the oven and cool completely before topping it with the frosting.
  9. Caramel frosting
  10. In a mixing bowl, with the paddle attachment on, add the butter and beat on medium speed for about 3 minutes until fluffy.
  11. Lower the mixer's speed and stir in the caramel syrup.
  12. Slowly, fold in the powdered sugar and beat until smooth and fluffy.
  13. With a spatula, spread the frosting on top of the cooled cake.
  14. Cut into pieces.

If you enjoyed this caramel yogurt cake, you may also like

Chocolate yogurt cake

Chocolate yogurt cake

Caramel blondies

Salted caramel blondies

Happy baking,


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    Hello! My name is Roxana and I'm a self-taught baker, wanna-be photographer and the writer behind Roxana's Home Baking, where I share original and adapted scratch recipes. 

Here you'll find no fuss, no hassle easy recipes with ingredients you most likely already have in your kitchen.  Read more ....


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  1. lynn neff mowrey says

    I love caramels and this cake and frosting look so good. I will make this cake next week for sure. Thanks for the recipe!

  2. says

    Believe me you are not the only one obsessed with food! I’m right there with you knowing the people at the grocery store and where everything is. This caramel yogurt cake looks incredible! I love using yogurt in my baking and caramel is one of my favorites, can’t wait to make this!

  3. Leta Edwards says

    I tried to make the cake but it didn’t come out well. I am living in Colorado Springs, Co. Guess it was the altitude. How can I correct this?
    Also, the recipe calls for od salt. I googled it but couldn’t find anything. What is od salt?
    Cant wait to try the cake again.

    • says

      Hi Leta,
      I have never converted a recipe for high altitudes and I don’t know what to suggest.
      About the salt, it’s a pinch of salt. Apologize for the typo

      • Leta Edwards says

        thanks for the response. Now I know it is just altitude I have to deal with and not the fact that I put in a wrong ingredient. :)


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