Servings - 4 - 6

Ingredients: 

• 60g unsalted butter, softened to room temperature 

• 1/2 cups sugar 

• 1 teaspoon pure vanilla extract 

• 1/4 cup yoghurt 

• 1/3 cup of whipping cream 

• 1 teaspoon distilled white vinegar (optional) 

• Liquid or gel red food colouring 

• 1 cup cake flour 

• 1 teaspoon of cocoa powder 

• Regular oil 

• Parchment paper  

Cream Cheese Frosting: 

• 80g - 100g butter, softened to room temperature 

• 100g cream cheese, room temperature 

• 1/2 cup powdered sugar 

• 1 teaspoon pure vanilla extract 

• Raspberry

Method:  

1. In a large bowl, whisk the sugar, butter and vanilla. 

2. Add yoghurt, whipping cream and whisk for 2 to 3 minutes. 

3. Sift the flour, cocoa powder into the wet ingredients and combine well.  

4. Next, add red food colour and combine very well. 

5. Grease the microwave container and place the parchment paper. 

6. Pour the batter into the prepared container and microwave for 5 minutes or until an inserted skewer comes out clean. (My cake took precisely 5 minutes to cook). 

7. Let the cake cool down completely, and then transfer. 

8. Slice the cake into 2 pieces and keep that aside. 

9. Add butter, cream cheese, and vanilla extract to a bowl and beat for 2 minutes. 

10. Next, add powdered sugar and beat for 3 minutes. 

11. Place one of the cake layers on a cake base, top with a layer of frosting 

12. Now, place the second layer on top, then use the remaining frosting to frost the top and sides of the cake. 

13. Decorate the cake with some raspberry fruits.