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Hot Milk Cake with Creamy Yogurt Frosting



– 3/4 cup Real California milk – 1/2 cup Real California butter – 1 1/3 cups sugar – 1 1/2 teaspoons vanilla extract – 3 eggs – 1 2/3 cups flour – 1 tablespoon baking powder – 3/4 teaspoon salt – 3 cups sliced strawberries, chopped peaches or mango, raspberries or blueberries Yogurt Frosting: – 1/4 cup vanilla Real California yogurt – 3 tablespoons Real California butter, softened – 3 cups powdered sugar – 1 1/2 teaspoons vanilla extract baking
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Preheat oven to 350°F and butter an 8 or 9-inch square baking dish. Place milk and butter in a small saucepan and heat until butter is melted. Transfer to a large bowl and stir in sugar and extract, then stir in eggs. Stir together dry ingredients and add to bowl, mixing until incorporated. Spread evenly into prepared pan and bake for 40 minutes or until a toothpick inserted into the center comes out clean. Let cool. Beat all yogurt frosting ingredients together in a large bowl with an electric mixer until very fluffy. Cut cake into squares and top each with a dollop of frosting and fresh fruit.

Prep time: 25 minutes

Cook time: 40 minutes

Per Order:

Makes 9 servings.