Ingredients:

  • 1.5 cups (190g) All-purpose flour, sifted
  • 0.75 cup (150g) Granulated cane sugar
  • 1.5 tsp Baking powder
  • 0.5 tsp Baking soda
  • 0.25 tsp Fine sea salt
  • 0.5 cup (115g) Unsalted butter, softened
  • 1 large Egg, room temperature
  • 1 large Egg white, room temperature
  • 0.5 cup (120g) Plain Greek yogurt, room temperature
  • 1 tbsp Pure vanilla bean paste
  • 0.25 cup (60ml) Whole milk
  • 1 cup (225g) Unsalted butter, softened (for frosting)
  • 2.5 cups (300g) Powdered sugar, sifted
  • 2 tbsp Heavy cream
  • 1 tsp Vanilla bean paste (for frosting)
  • 1 pinch Fine sea salt

Instructions:

  1. Preheat your oven to 350°F (180°C) and line your 12 cup tin. Starting with a hot oven is crucial for that initial rise.
  2. Combine 1.5 cups flour, 0.75 cup sugar, baking powder, soda, and 0.25 tsp salt.
  3. Mix in 0.5 cup softened butter until the mixture looks like coarse sand.
  4. In a separate bowl, blend the egg, egg white, 0.5 cup yogurt, 1 tbsp vanilla, and milk.
  5. Gradually pour the wet mixture into the dry, mixing on low until just combined and smooth.
  6. Divide batter into the tin, filling each about two thirds full.
  7. Bake for 18-20 minutes until a toothpick comes out clean or with a few moist crumbs.
  8. Let them sit in the pan for 5 minutes, then move to a rack. Note: Frosting a warm cake results in a melted mess.
  9. Beat 1 cup butter for 3 minutes, then add 2.5 cups powdered sugar, cream, 1 tsp vanilla, and salt.
  10. Beat on high for another 2-4 minutes until the frosting is pale and fluffy.