Notes: Baking layer cakes from scratch takes time, but it's mostly prep and waiting. The actual work isn't much greater than making a cake from a box.
If you're using Greek yogurt, you'll need to thin it out with milk. Instead of using a full cup, use 2/3 of a cup and mix it with 1/3 cup of milk.
I'm not into leveling and all that. It's a homemade cake! It's going to look a little rustic. but I do want to get creative with the decorations. I used an outline of a fleur-de-lis that I printed out. I laid it on top of the cake after I frosted it. Then I shook sprinkles all over the cake and CAREFULLY peeled off the paper. It's like a reverse stencil! I thought it came out well.
You can easily make the layers of the cake a day or two in advance. Just let them cool, wrap them in plastic, and pop them in the fridge until you're ready to frost and decorate.
Ingredients (adapted from this recipe):
4 cups flour
1 teaspoon salt
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 cup (2 sticks) butter
1 cup regular sugar
1 cup brown sugar
4 eggs
2 teaspoons vanilla
2 cups plain yogurt
Double batch of white chocolate butter cream
Directions: Heat oven to 350
Make sure the eggs, yogurt, and butter are at room temperature. Sift flour, salt, baking powder, baking soda together in the large bowl. Set aside.
Using an electric mixer, beat the butter and sugar together on medium speed until light and fluffy. Lower the speed and add the eggs one at a time. Add in the vanilla and yogurt. The mixture will look lumpy and curdled, but that's normal.
Add the flour in batches and mix until just combined. Divide the batter into two cake pans. Bake for 35-40 minutes until golden brown and tester comes out clean.
Let the cakes cool in the in the pan for about 15 minutes. Remove and cool completely on cooling racks.
When the cakes are completely cool, frost with the white chocolate butter cream. Decorate to your liking!
Serve to your favorite birthday person and enjoy!
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