Ingredients:

  • 1.5 cups all-purpose flour
  • 0.75 cup coconut sugar
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, softened
  • 1 large egg
  • 0.75 cup low-fat buttermilk
  • 1 tsp vanilla extract
  • 0.5 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 0.25 cup plain Greek yogurt
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • 1 cup rainbow nonpareil sprinkles

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper.
  2. Cream the softened butter and coconut sugar until the mixture looks pale and fluffy.
  3. Beat in the egg and vanilla extract until fully incorporated.
  4. Gradually add the flour, baking powder, and salt, alternating with the buttermilk, mixing on low until the batter is smooth.
  5. Spread the batter evenly into the pan and bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
  6. Let the cake cool completely and chill in the fridge for 30 minutes to ensure clean cuts.
  7. Use a 2-inch circular cutter to press firmly into the chilled cake to create cake rounds.
  8. Prepare frosting by beating softened butter and powdered sugar, then stirring in Greek yogurt and vanilla extract, adding milk if needed for consistency.
  9. Apply a layer of frosting to the top of each cake round using an offset spatula.
  10. Press the frosted top of each cake round into a shallow bowl of rainbow nonpareil sprinkles to create a solid, colorful crust.