Blood-Orange Yogurt Cake with Honey Whipped Cream


About a month ago I did a print job out in New Jersey. After I finished shooting with the little ones- the crew was breaking for lunch. I was lucky enough to get to eat a bowl of leftovers as well as a slice of the best cake I’ve had in ages. The Chef who catered the whole meal and baked the cake was named Sylvia and we had a chance to chat while she gave me a ride to the train station at the end of the day. I got her email and said I’d keep in touch to exchange recipes and stuff. Well- it wasn’t long before I insisted on getting the recipe for the cake that I’ve honestly been dreaming about ever since that day. Something about it was so light and flavorful and perfect- I couldn’t wait to re-create it!


What surprised me most upon reading the recipe was how simple the cake actually was! The ingredient list is super short and it’s a perfect “last-minute-guests-are-coming-over” dessert. Yogurt gives it the most wonderful texture, and the honey-whipped cream frosting is just perfect. Sylvia made hers with Meyer Lemons, but I thought I’d try another beautiful citrus to see how adaptable it was. I loved both versions and also think it would be excellent with limes or grapefruit. (Though I must say, the cake would have probably turned out the same had I just used regular oranges. Oh well these were prettier!)


What is so interesting about Sylvia’s recipe is that she uses the 6 oz yogurt container as the measuring device for the whole recipe. Yup- that’s right. No measuring cups needed! 6 oz is  5/8 cup (or a 1/2 cup + 2Tbsp) so feel free to use that instead, but to stick with her version, I’m using “units” instead of cups.

Blood-Orange Yogurt Cake with Honey Whipped Cream


  • 3 units self rise flour
  • 2 units sugar
  • 1 unit yogurt, I used vanilla yogurt, I also added a teaspoon of vanilla extract right into it
  • 2 eggs
  • 2 blood oranges, both juiced, one zested
  • 1 unit safflower oil, vegetable oil would also be fine
  • 1 cup whipping cream
  • 1 tablespoon honey, I used orange blossom honey,


  1. Preheat oven to 350.
  2. In a large bowl combine the yogurt, oil, zest and juice and whisk until smooth. Add eggs one at a time, Add sugar and then flour in 3 parts slowly.
  3. Spray 9 inch round cake pan, add parchment paper to bottom
  4. Pour batter into pan and smooth the top.
  5. Bake at 350 for 1/2 hr and 325 for another 10-20 depending on your oven
  6. Let cool and flip over into cake plate.
  7. When cake is fully cooled, whip the cream and fold in the honey. Frost and serve! Enoy!


1 unit = a 6 oz yogurt container or 5/8 cup (or a 1/2 cup + 2Tbsp)

Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Recipe adapted from Chef Sylvia Bors


  1. That whipped cream sounds dreamy! Sign me up! For??…anything you’re hosting! haha

  2. Wow! Looks incredible Audra! I love how the Whipped Cream looks on top of the cake – so rustic and inviting. I also love how this recipes used the yogurt container, so innovative :)

  3. I just made the Blood Orange Yogurt Cake and it is a winner. Wonderful texture and flavor. I will serve it with whipped cream but think it would also be good with a citrus glaze.
    I made my own “self-rising flour” by adding baking powder and salt to all-purpose flour.
    Thanks for the recipe, Brad!

  4. Hey, Baker Chick: with this de-LISH cake recipe, you just earned me a big ‘score one for Brad’ mark with my high school English Lit. teacher. And I haven’t even had a chance to make it –or taste it yet. Too bad it’s too late to up my grade in any way (not that I remember what grade I actually got some twenty-something-odd years ago!). Thank you, m’lady — and keep ’em coming!

  5. Ugh, above says 2 units sugar but then printable version says 1 unit…..darn it’s already in the oven and just have a feeling 1 unit is correct.

  6. Oh I’m so sorry! 2 units is correct- but I really think it would still be great if you use one- just sweeten your whipped cream more! I will correct the error!

  7. Cool, I used 2 units so all is good, thanks for such a quick response. I am going to tint the whipped cream pink for valentines day tomorrow!

  8. Question…how did you figure 6 oz of yogurt is 3/4 cup? Did you measure out 3/4 cup (which is 6 oz in volume) or go by the 6 oz listed on the container? Yogurt is typically sold by weight, not volume. 6 oz weight of yogurt is actually closer to 5/8 cup (or a 1/2 cup + 2Tbsp)…which would throw off the ratios for those not using the units method of measuring.’s the anal fabric dyer in me…I have to convert liquid volumes and dry weights all the time to get consistent color from dye bath to dye bath. I’m finally trying this cake out tonight and I’ll let you know how it turns out!

  9. Good question Sam- I just figured that since 8 oz is a cup that 6 oz would be 3/4. You are right though and I’ll change it in the recipe. Thanks for pointing that out!

  10. 3/4 cup would probably work out just as well…assuming you measure out 3/4 cup of yogurt (instead of using 6oz by weight). The 3:2:1 ratio would still the same as if you’d used the yogurt container. For a batch this small we’re talking teaspoons of difference. Why do I only ever have large containers of yogurt around! That little 6 oz container makes everything so much easier!

  11. Hi Audra….you have done me proud! So nice to see this, your version looks gorgeous. I hope all is well with you. Looking forward to seeing you in the kitchen again sometime.

  12. Hi! I’m planning to make this on Saturday and I’m just wondering how much juice did you get from the 2 oranges? I’m worried that I make have too much or too little liquid in the batter. Also, do you think it would be too overpowering if I had orange juice in the whipped cream?

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