Ingredients

For the cake

85 g (¾ Stick) Softened butter

90 g (½ cup) Sugar

65 g (¼ cup) room temp Yogurt

180 g (¾ cup) room temp Milk

Red gel food coloring (add it to the milk)

140 g (1 cup) All purpose flour

2 tbsp Cocoa powder

2 tsp Baking powder

1 tsp Vanilla

A good pinch of salt

For the cream cheese frosting

300g (11 oz) Cold Philadelphia Cream Cheese

60 g (½ stick) Softened butter (please check video for consistency)

150g (1¼ cup) Powdered sugar

1 tsp Vanilla extract

Pink food coloring and sprinkles (optional)

Method

For the cake

In a bowl, cream together the softened butter, vanilla extract and sugar.

Add the yogurt and mix to combine.

Add the sifted dry ingredients and milk with red food coloring ( it's important to add the food coloring to the milk at this stage so you don't over mix your batter. Once the batter is made DO NOT add anymore food coloring.) and mix until well-combined (don’t over mix).

Pour the mixture into a microwave safe dish,buttered and floured and lined with parchment paper, and cook in the microwave for 5 minutes on high. If after 5 minutes the cake hasn’t finished baking, continue to bake it until done. The cooking time can vary between 5 and 8 minutes. The cake is ready when a toothpick inserted in the center of the cake comes out clean.

When ready, allow the cake to cool for 5 minutes in its mold/container. After 5 minutes, unmold the cake and allow to cool completely before frosting it.

For the cream cheese frosting

In a bowl, mix together the cold cream cheese, vanilla and powdered sugar.

Add the softened butter, and quickly mix until everything is combined.

You can use this cream cheese frosting right away.

Frost the cake and decorate with sprinkles.

Tips

PLEASE READ : Remember cooking time will vary depending on your microwave and size/material of your bowl/container. For an 8 or 9 inch (20 to 23 cm) container check the cake after 5 minutes, if the cake isn't ready leave it a bit longer making sure to keep an eye on it. This cooking time can vary between 5 - 8 minutes.

Use a microwave safe bowl.

Store the cake covered at room temperature. Only refrigerate if you live in a warm/hot climate.