Ingredients:

  • 250g cake flour
  • 0.5 tsp salt
  • 15g unsweetened natural cocoa powder
  • 115g unsalted butter, softened
  • 120g plain Greek yogurt (2% fat)
  • 300g granulated stevia or monk fruit sweetener
  • 2 large eggs
  • 1 tsp vanilla bean paste
  • 240ml low-fat buttermilk
  • 1 tbsp liquid red food coloring
  • 1 tsp white distilled vinegar
  • 1 tsp baking soda
  • 225g low-fat cream cheese
  • 115g Neufchâtel cheese
  • 120g powdered erythritol or monk fruit sweetener
  • 1 tsp vanilla extract

Instructions:

  1. Preheat your oven to 350°F and grease your pans with a bit of butter or parchment paper.
  2. Whisk the 250g cake flour, 15g cocoa powder, and 0.5 tsp salt together in a medium bowl until the color is uniform and no lumps remain.
  3. Cream the 115g softened butter and 300g stevia in a separate large bowl until the mixture looks pale and fluffy. Note: This incorporates air for a lighter cake.
  4. Add the 2 large eggs one at a time, followed by the 1 tsp vanilla bean paste and 120g Greek yogurt.
  5. Mix the 1 tbsp red food coloring into the 240ml buttermilk until it becomes a vibrant, neon pink red liquid.
  6. Alternate adding the dry ingredients and the colored buttermilk to the butter mixture, starting and ending with the dry.
  7. In a small cup, combine the 1 tsp vinegar and 1 tsp baking soda; it will fizz immediately.
  8. Fold the fizzing mixture into the batter quickly and pour into your pans.
  9. Bake for 30 minutes until a toothpick inserted in the center comes out clean.
  10. For the frosting, beat the 225g cream cheese, 115g Neufchâtel, 120g powdered sweetener, and 1 tsp vanilla until silky and cloud like.