At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 12 slices
• Prep time: 25 minutes
• Cook time: 45 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 12 slices.

• Calories: 640 kcal
• Protein: 8 g
• Carbohydrates: 62 g
• Fat: 41 g
• Sodium: 433 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Labneh-Cream Frosting

Have these measured and ready before you begin.

• 500 g (17.6 oz) labneh (strained yogurt cheese; substitute full-fat cream cheese)
• 156 g (5.5 oz; about 1 1/4 U.S. cups) powdered sugar
• 300 g (10.6 oz; about 1 1/4 U.S. cups) heavy cream, cold
• 1 ml (about 1/4 teaspoon) vanilla extract

Cake

• 310 g (10.9 oz; about 2 1/2 U.S. cups) all-purpose flour
• 16 g (0.56 oz; about 3 tablespoons) unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract or 5 g vanilla sugar
• 1/2 teaspoon salt
• 113 g (4 oz; 1/2 U.S. cup) unsalted butter, at room temperature
• 300 g (10.6 oz; about 1 1/2 U.S. cups) granulated sugar
• 2 large eggs
• 1/2 cup (120 ml) neutral oil
• 5 ml (1 teaspoon) white vinegar
• 240 g (8.5 oz; about 1 U.S. cup) buttermilk
• 1/3 teaspoon red food coloring

Cake (continued)

• 1 teaspoon baking soda

Directions

1. Preheat the oven to 350°F (175°C). Butter and flour a 9-inch springform pan.

2. Sift the remaining flour, cocoa, salt, baking powder, and vanilla sugar together.

3. Beat the room-temperature butter and granulated sugar for 3–4 minutes, increasing from medium to high speed. Add the eggs and beat for about 8 minutes more, then mix in the sunflower oil, vinegar, and buttermilk.

4. Gradually beat the dry ingredients into the wet mixture, then mix in the food coloring just until even. Pour into the pan and bake for 45 minutes, until a toothpick inserted in the center comes out clean.

5. Cool in the pan for 10 minutes, remove the cake, and let it cool completely at room temperature for 1–2 hours.

6. Beat the labneh and powdered sugar for 7–8 minutes. Whip the cold cream separately to firm peaks, then gently fold it into the labneh mixture with the vanilla; refrigerate until needed.

7. Level the cooled cake, reserve and crumble the trimmings, and split the cake horizontally into two layers.

8. Spread half the frosting over the bottom layer, add the second layer, cover with the remaining frosting, decorate with cake crumbs, and chill before slicing.

Sources

1. USDA FoodData Central — April 2026 data release