Raspberry Yogurt Cake

Make the Cake’s Layers:

1. Preheat oven to 350°F. Grease (2) 8” cake pans.

2. In a mixing bowl fitted with a paddle attachment, beat butter and sugar until light and fluffy.

3. Slowly incorporate eggs, scraping down the bowl after each addition.

4. Sift together baking powder and flour, and add half to butter-and-sugar mixture.

5. Add milk, followed by remaining dry ingredients.

6. Fold in Chobani Greek Yogurt, orange zest and vanilla extract.

7. Divide batter between cake pans. Bake for approximately 30 mins. Allow to cool completely.

Now, Make the Buttercream:

1. Using the whip attachment, whisk butter and sugar together at a high speed for 7 mins.

2. Once mixture is light and airy, fold in Chobani Greek Yogurt, vanilla extract and salt.

Assemble the Cake:

1. Once cooled, spread half of the yogurt buttercream on one cake layer.

2. Generously spoon Bonne Maman Raspberry Preserves over buttercream layer, and cool in the fridge for at least 15 mins.

3. Now, top the first cake layer with the second layer.

4. Again, spread buttercream, and spoon Bonne Maman Raspberry Preserves on top.

5. Garnish with fresh raspberries and mint, and enjoy!