Ingredients

(for an 8 or 9 inch container)

For the cake

85 g (¾ stick) Softened butter

90 g (½ cup) Sugar

65 g (¼ cup) Room temp yogurt

180 g (¾ cup) Room temp milk

160 g (1 cup + 2 tbsp) All purpose flour

2 tsp Baking powder

1 tsp Vanilla extract

Pinch of Salt

For the frosting

170 g (1½ sticks) Softened butter

175 g (1½ cups) Powdered sugar

1 tsp Vanilla extract

Splash of milk (or heavy cream) for a looser frosting

Pinch of salt

Sprinkles

Method

For the cake

In a bowl, cream together the softened butter, vanilla extract and sugar.

Add the yogurt and mix to combine.

Add the sifted dry ingredients and milk, and mix until well-combined (don’t over mix).

Pour the mixture into a microwave safe dis, lined with parchment paper, and cook in the microwave for 5 minutes on high. If after 5 minutes the cake hasn’t finished baking, continue to bake it until done. The cooking time can vary between 5 and 8 minutes. The cake is ready when a toothpick inserted in the center of the cake comes out clean.

When ready, allow the cake to cool for 10 minutes in its mold/container. After 10 minutes, unmold the cake and allow to cool completely before frosting it.

If using buttercream frosting or ganache, cover the cake and store at room temperature.

For the frosting

In a bowl beat the butter and vanilla extract for 2 minutes until fluffy and softened.

Gradually add the powdered sugar and continue to beat this mixture until smooth, creamy and well-combined.

For a looser frosting add room temp milk or a splash of heavy cream.

Buttercream frosting can be made up to a week in advance. If making this frosting in advance, you can store it in an airtight container in the fridge. When ready to use bring it to room temperature before re-whipping and using it.

Once the cake is iced, cover the cake and store it at room temp.

Tips

PLEASE READ : Remember cooking time will vary depending on your microwave and size/material of your bowl/container. For an 8 or 9 inch container check the cake after 5 min, if the cake isn't ready leave it a bit longer making sure to keep an eye on it. This cooking time can vary between 5-8 minutes.

Use a microwave safe bowl.

If using buttercream or ganache frosting DO NOT refrigerate this cake, otherwise the frosting will harden. Store at room temperature.