The truth is, I do not know where I originally learned this recipe from. I have a hand written version with no source on it from several years ago.

Approximate time to prep, cook, and finally eat it: 1 hour 40 minutes

Servings: 16 (two-layer cake)
Serving Size: 1 slice

Ingredients

• 1 cup butter, softened
• ½ cup milk, room temperature
• ½ plain Greek yogurt, room temperature
• 3 eggs, room temperature
• 2 egg yolks, room temperature
• 1 ¾ cup sugar
• 2 tsp vanilla extract
• 2 cup flour
• ¼ cup corn starch
• 1 ½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt

Directions

1. First, we need to let half the items sit to room temperature for a half hour. In a large bowl, let the butter sit. In a small bowl, combine the milk and plain Greek yogurt. Mix and let sit. Finally, in another small bowl, add the 3 eggs. Carefully separate the egg yolks and add to the same bowl, and, of course, let sit.
   
2. Preheat oven to 350 °F. Once softened, mix the butter on medium high speeds for 1-2 minutes, scraping the sides of the bowl as necessary. It is softened once you can push the beater right through without much effort, a shown in the first photo. The second photo shows what the butter will look like after the 1-2 minutes.
   
   
3. Add the sugar. Beat on low-medium speed for 4-5 minutes, scraping down the sides as necessary. It will eventually blend into a whipped texture, and be spongy.
   
4. Add all the eggs and the vanilla extract. Mix until combined.
   
5. In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Now, over 5 pours and mixes, we will begin adding everything to the butter/sugar.eggs/vanilla bowl.
6. Add roughly 1/3 of the flour mixture and mix until combined.
7. Add roughly 1/2 of the milk/Greek yogurt mixture and mix until combined.
8. Add roughly 1/3 of the flour mixture and mix until combined.
9. Add the remainder of the milk/Greek yogurt and mix until combined.
10. Add the remainder of the flour mixture and mix until combined. The batter will get heavy.
    
11. There are several ways you can bake this. Remember to grease (butter, nonstick, whatever) the pan/dish and check it for doneness after baking.
12. Grease two 9-inch round cake pans. Line with parchment paper along the bottom, and grease again. Pour roughly half of the better into either pan. In the picture, the second half received peanut butter and chocolate chips, as an (quite successful) experiment.
    
13. Bake. Baking times will vary: insert a toothpick near the center of each pan after 28 minutes. If it comes out clean, you are done. If it comes out with batter, check it every 5 minutes.
    
14. Let cool in pan for 10-20 minutes. If the center slumps some, that is okay. Then, carefully remove and allow to cool completely before frosting. Viola!
    

Nutritional Information

Nutritional information is for one serving (does NOT include frosting or the PB/chocolate chips) and is approximate. One serving is for a slice for a two-layer cake. This was calculated via the MyFitnessPal app. This assumes 16 servings, and may vary based on pan size, ingredients, and slice size.

• Calories: 240
• Total Fat: 13 g
• Cholesterol: 90 mg
• Sodium: 187 mg
• Carbohydrates: 25 g
• Protein: 5 g