Ingredients:

  • 2 ¼ cups (280g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • 3 tsp (12g) baking powder
  • ½ tsp (3g) salt
  • ¾ cup (170g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 cup (240ml) low-fat Greek yogurt, plain
  • 2 tsp (10ml) pure vanilla extract
  • ½ cup (120ml) whole milk, room temperature
  • 1 cup (225g) unsalted butter, softened
  • 3 ½ cups (420g) powdered sugar
  • ½ cup (45g) unsweetened cocoa powder
  • 3 tbsp (45ml) heavy cream
  • 1 tsp (5ml) vanilla extract
  • ¼ tsp (1.5g) salt

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until the mixture is pale and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract until the batter is smooth and cohesive.
  4. Sift together the flour, baking powder, and salt in a separate container.
  5. Alternately add the dry ingredients and the mixture of Greek yogurt and milk to the butter mixture, starting and ending with the flour. Stir until just combined.
  6. Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Sift the powdered sugar and cocoa powder together into a mixing bowl to eliminate lumps.
  8. Beat the softened butter until smooth, then gradually incorporate the sifted sugar and cocoa mixture, heavy cream, vanilla extract, and salt until silky.