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Vanilla cake with cream cheese icing

Vanilla cake with cream cheese icing

6
Points®
Total Time
2 hr
Prep
10 min
Cook
20 min
Serves
12
Difficulty
Easy
This cake has just the right amount of sweetness on the inside to balance the tangy tartness on the outside. For the smoothest, most party-worthy swirls, make sure your cream cheese is at room temperature. Top with freeze-dried berries for extra color and flavor.

Ingredients

Cooking spray

5 spray(s)

All-purpose flour

1 cup(s)

Sugar

⅓ cup(s)

Baking powder

1 tsp

Baking soda

½ tsp

Table salt

½ tsp

2% reduced fat buttermilk

⅔ cup(s)

Egg

1 item(s), large, beaten

Vegetable oil

3 Tbsp

Vanilla extract

2 tsp, divided

Reduced fat cream cheese

4 oz, at room temperature

Plain fat free Greek yogurt

2 Tbsp, at room temperature

Confectioners' sugar

2 Tbsp

Instructions

  1. Preheat the oven to 350°F. Coat a 9-inch round cake pan with cooking spray. Line the bottom of the pan with parchment paper and coat with cooking spray.
  2. In a large bowl, whisk the flour, granulated sugar, baking powder, baking soda, and salt. In a medium bowl, whisk the buttermilk, egg, oil, and 1 tsp vanilla. Add the wet ingredients to the dry ingredients and whisk until combined.
  3. Pour the batter into the prepared pan. Bake until the cake is light golden and a tester inserted into the center comes out clean, 18 to 20 minutes.
  4. Let the cake cool in the pan on a wire rack for 10 minutes. Remove the cake from the pan and let cool completely, about 50 minutes.
  5. In a medium bowl, whisk the cream cheese, yogurt, powdered sugar, and remaining 1 tsp vanilla. Spread the icing on top of the cooled cake. Refrigerate for at least 30 minutes. Cut the cake into 12 slices.
  6. Serving size: 1 slice

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