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 colour and flavour.
Ingredients
Cooking spray
5 spray(s)
All-purpose flour
1 cup(s)
Sugar
⅓ cup(s)
Baking powder
1 tsp(s)
Baking soda
½ tsp(s)
Table salt
½ tsp(s)
2% reduced fat buttermilk
⅔ cup(s)
Egg
1 large, beaten
Vegetable oil
3 tbsp(s)
Vanilla extract
2 tsp(s), divided
Reduced fat cream cheese
4 oz, at room temperature
Plain fat free Greek yogurt
2 tbsp(s), at room temperature
Powdered sugar (confectioner's)
2 tbsp(s)
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 centre 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
Per serving (1 slice)
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