Ingredients:

  • 1.5 cups all-purpose flour
  • 0.75 cup coconut sugar
  • 0.5 cup unsalted butter, softened
  • 0.5 cup plain Greek yogurt
  • 3 large eggs
  • 1 tbsp pure vanilla extract
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 2 tbsp heavy cream
  • 1 tsp pure vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease two 8-inch pans with butter and line the bottoms with parchment paper.
  2. Cream the softened butter and sweetener together on medium-high speed until the mixture looks pale and fluffy.
  3. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract and Greek yogurt until smooth.
  4. Sift together the flour, baking powder, and salt, then gently fold the dry ingredients into the wet batter using a spatula until just combined.
  5. Divide the batter evenly between the two pans and bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  7. Prepare the frosting by beating the butter until creamy, then gradually adding powdered sugar and heavy cream.
  8. Once the cakes are cold, spread a thick layer of frosting on the first layer, stack the second on top, and cover the entire cake in buttercream.