Ingredients:

  • 2.25 cups (280g) all-purpose flour
  • 1 cup (200g) coconut sugar
  • 1.5 tsp (7g) baking powder
  • 0.5 tsp (3g) baking soda
  • 0.5 tsp (3g) salt
  • 0.75 cup (170g) unsalted butter, softened
  • 3 large (150g) eggs, room temperature
  • 1 cup (240g) plain Greek yogurt, room temperature
  • 2 tsp (10ml) vanilla bean paste
  • 0.5 cup (120ml) whole milk
  • 1 cup (225g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 0.5 cup (120g) plain Greek yogurt
  • 1 tsp (5ml) vanilla extract
  • 1g salt
  • 2 tbsp (30ml) heavy cream
  • gel food coloring
  • fresh berries

Instructions:

  1. Preheat oven to 325°F (163°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. In a large bowl, cream softened butter and sugar until pale and fluffy.
  3. Beat in eggs one at a time, then stir in the vanilla bean paste and Greek yogurt until the batter is smooth.
  4. Whisk together flour, baking powder, baking soda, and salt.
  5. Gradually add dry ingredients to the wet mixture, alternating with milk. Stir until just combined.
  6. Divide batter evenly between the pans and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
  7. Allow cakes to cool completely on a wire rack.
  8. Beat frosting butter, powdered sugar, Greek yogurt, vanilla extract, and salt together until the texture is velvety and holds a stiff peak.
  9. Place one cake layer on a plate, spread a thick layer of frosting, and top with the second cake.
  10. Cover the entire cake in a crumb coat, chill for 15 minutes, and apply the final smooth layer of frosting.
  11. Mix heavy cream with gel food coloring and pipe decorations on top. Garnish with fresh berries.