Directions
- 1In a bowl, cream together softened butter, sugar, and vanilla.
- 2Add yogurt and mix well.
- 3Add flour, baking powder, and salt, sifted together, and mix well.
- 4Add milk and mix until there are no more lumps.
- 5Pour the batter into a microwave-safe mold lined with parchment paper and lightly greased.
- 6Microwave for 5-8 minutes, checking after 5 minutes with a toothpick. Cooking time varies depending on your microwave and mold size/material.
- 7Let the cake cool in the mold for 10 minutes.
- 8Flip the cake and let it cool completely.
- 9Meanwhile, prepare the buttercream frosting by creaming together softened butter, vanilla, and gradually adding powdered sugar.
- 10Add a splash of milk (or heavy cream for a looser frosting) if needed.
- 11Once the cake is completely cool, frost it with buttercream. Smooth out the top and clean the edges.
- 12Add sprinkles around the edges of the cake.
- 13Cut and serve.
Ingredients
- 85 g softened butter
- 90 g sugar
- 65 g room temp yogurt
- 180 g room temp milk
- 160 g all purpose flour
- 2 tsp baking powder
- 1 tsp vanilla
- 1 pinch salt
- 170 g softened butter
- 175 g powdered sugar
- 1 tsp pure vanilla extract
- 1 splash milk
- 1 splash heavy cream
- 1 pinch salt
- 0 sprinkles
Equipment
whiskmicrowavespatulahand mixer
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