Ingredients:

  • 3 cups (375g) all-purpose flour
  • 1 cup (200g) granulated cane sugar
  • 1 tbsp (12g) baking powder
  • ½ tsp (3g) salt
  • 1 cup (240ml) plain Greek yogurt
  • ½ cup (120ml) neutral oil
  • 3 large eggs
  • 1 tbsp (13ml) pure vanilla extract
  • 1 cup (240ml) unsweetened almond milk
  • 1 cup (225g) unsalted butter
  • 3 cups (360g) powdered sugar
  • ¼ cup (60g) low-fat cream cheese
  • 2 tbsp (30ml) heavy cream
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 12x18 inch rimmed baking sheet with parchment paper, leaving a slight overhang.
  2. Whisk together the all-purpose flour, granulated cane sugar, baking powder, and salt in a large bowl until no lumps remain.
  3. In a separate bowl, beat the room-temperature Greek yogurt, neutral oil, eggs, and vanilla extract on medium speed until smooth and pale.
  4. Gradually add the dry ingredients to the wet mixture, alternating with the almond milk. Mix on low speed just until combined to avoid overworking the gluten.
  5. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30 minutes or until a toothpick comes out clean.
  6. Prepare the buttercream by beating softened unsalted butter, low-fat cream cheese, powdered sugar, heavy cream, and vanilla extract until fluffy.
  7. Frost the cooled cake and refrigerate for 2 hours to ensure frosting stability before slicing.