Ingredients:

  • 1.5 cups (180g) All-purpose flour
  • 0.5 cup (100g) Honey
  • 0.5 cup (115g) Unsalted butter, softened
  • 0.75 cup (180g) Plain Greek yogurt, room temperature
  • 2 large Eggs, room temperature
  • 1.5 tsp (7g) Baking powder
  • 0.5 tsp (3g) Baking soda
  • 1 tbsp (15ml) Pure vanilla extract
  • 0.25 tsp (1.5g) Salt
  • 8 oz (225g) Low-fat cream cheese, softened
  • 4 oz (115g) Mascarpone cheese, chilled
  • 0.5 cup (60g) Powdered sugar, sifted
  • 1 tsp (5ml) Vanilla bean paste
  • 1 cup (240ml) Heavy whipping cream, chilled

Instructions:

  1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan with parchment paper.
  2. In a large bowl, cream the softened butter and honey until the mixture is pale and fluffy.
  3. Beat in the room-temperature eggs one at a time, then mix in the vanilla extract and Greek yogurt.
  4. Whisk together the flour, baking powder, baking soda, and salt in a separate bowl, then slowly incorporate the dry ingredients into the wet mixture until just combined.
  5. Pour the batter into the prepared pan, smoothing the top with a spatula, and bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
  6. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  7. Prepare the frosting by beating together the softened low-fat cream cheese, chilled mascarpone, powdered sugar, and vanilla bean paste.
  8. Whip in the chilled heavy whipping cream until the frosting reaches a stiff, velvety consistency.
  9. Apply the frosting to the completely cooled cake using an offset spatula.
  10. Chill the frosted cake in the refrigerator for 1 hour before slicing and serving.