Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.75 cup (150g) coconut sugar
  • 1.5 tsp (7g) baking powder
  • 0.25 tsp (1.5g) fine sea salt
  • 0.5 cup (115g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 0.5 cup (120ml) plain Greek yogurt
  • 1 tsp (5ml) pure vanilla extract
  • 0.5 cup (120ml) whole milk
  • 1 cup (225g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 2 tbsp (30ml) heavy cream
  • 1 tsp (5ml) vanilla bean paste
  • 0.5g salt
  • 0.25 cup (40g) rainbow nonpareil sprinkles

Instructions:

  1. Preheat your oven to 350°F (175°C) and line your baking pan with parchment paper, leaving an overhang on the sides.
  2. Cream together the softened butter and sugar until the mixture is pale and fluffy (about 3 minutes).
  3. Beat in the eggs one at a time, followed by the vanilla extract and Greek yogurt, until smooth.
  4. Whisk the flour, baking powder, and salt in a separate bowl. Gradually add the dry ingredients to the wet, alternating with the milk, stirring until just combined.
  5. Pour the batter into the pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.