Ingredients:

  • 2.5 cups cake flour
  • 1.5 cups granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 0.75 cup unsalted butter, softened
  • 3 large eggs
  • 1 cup plain full-fat Greek yogurt
  • 1 tsp vanilla extract
  • 0.5 cup whole milk
  • 1 cup unsalted butter, softened
  • 3.5 cups powdered sugar
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract
  • pinch of salt
  • 12 oz fresh raspberries
  • 1 cup fresh blueberries
  • 1 tbsp powdered sugar

Instructions:

  1. Grease your 9x13 inch pan and line the bottom with parchment paper. Note: This prevents the cake from tearing when you lift it.
  2. Sift cake flour, sugar, baking powder, and salt into a large bowl.
  3. Beat the softened butter into the flour mixture. Mix until it looks like coarse sand.
  4. Add eggs one by one, beating well after each. Stir in the Greek yogurt and vanilla.
  5. Gradually pour in the milk. Mix until the batter is smooth but not over beaten.
  6. Pour the batter into the pan and bake at 350°F (175°C) for 35-40 minutes. Bake until a toothpick comes out clean.
  7. Let the cake cool on the counter, then put it in the fridge for 2 hours. Note: Chilling sets the crumb so the frosting doesn't sink.
  8. Beat the softened butter for about 3 minutes. Beat until the color turns pale and the texture is fluffy.
  9. Gradually mix in the powdered sugar, heavy cream, vanilla, and salt. Beat until smooth and velvety.
  10. Spread the buttercream evenly over the chilled cake using a spatula.
  11. Place blueberries in the top left corner to create the stars.
  12. Arrange raspberries in horizontal stripes across the rest of the cake.
  13. Lightly dust the berries with powdered sugar for a polished look.