Table of Contents
Make the buttercream: Beat the butter and yogurt in a large bowl with an electric hand mixer until smooth. Add the powdered sugar 1/2 cup at a time, beating well after each addition. Beat until smooth and fluffy. Assemble and frost the cake: Level the top of each cake by using a long, thin knife to slice off any humps or unevenness.
This pretty naked cake starts with a one-bowl vanilla batter and is coated in a rich and tangy yogurt buttercream. Make the cake: Arrange a rack in the middle of the oven and heat to 350°F. Line 2 (9-inch) round cake pans with parchment rounds and coat with cooking spray; set aside.
If you want to make the naked cake as a 4 layer cake, use 2 cups of batter for each cake layer and bake for 23-24 minutes or until a toothpick comes out clean.
You should have enough frosting on the top of the cake that it extends about ¼ inch beyond the top edges. Using that same offset spatula, apply buttercream to the sides of the cake, starting at the bottom and working your way up to the top.
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