DIY: Healthy Yellow Cake and Cream Cheese Frosting

I have been wanting to bake a cake ever since I got home from school. It's been about two months now and I've finally gotten around to do it -- wooo! This weekend was the 4th of July and also my grandpa's birthday, so I wanted to do something special and bake a cake. Since I'm sort of on a healthy kick at the moment; I kind of wanted to make this cake some-what healthy, but with the thought that "hey, it's a cake, it's okay if sweets are involved!" So, here you go! My recipe for a healthy yellow cake with cream cheese frosting!!

We're going to make the cake batter first!! 

*Preheat the oven to 350 degrees F and get out your 9x13 pan - don't forget to thoroughly grease it*

Ingredients:

~ 1/2 cup butter, softened 

~1 1/2 cups sugar

~ 3 eggs

~ 2 1/4 cups whole wheat flour

~ 1 tsp salt

~ 1 1/4 cups milk

~ 1 tsp vanilla extract 

~ ground cinnamon 

Take the softened butter (I put it into the microwave for about 30-40 seconds) and sugar and beat them together with what ever mixer you have around the kitchen. I used my hand mixer. Beat these two ingredients until it's light and fluffy.

It should look like so! Next, add the eggs and beat until it's light and fully incorporated. 

Gradually add in the whole wheat flour (which is a lot better for you than regular flour) and the milk. Beat that until it is mixed in thoroughly.

The salt and the vanilla extract are the last to be added into the batter. 

*You can add more vanilla is you so desire - for a more vanilla-y taste*

Now you don't have to add cinnamon to the mix, but I just loveeee me some cinnamon. Just a dash or two is fine!

* Now with everything mixed together, beat it again for

 about 3 minutes before you pour it into your pan*

Once your oven is done preheating. Pour your mixture into your pan and place it in. Leave it in for 25-30 minutes.

Now, while the cake is in the oven, make the cream cheese icing! 

Ingredients:

~ 12 ounces reduced fat cream cheese (at room temp)

~ 1/2 cups confectioners sugar

~ 3 TBS low-fat plain Greek yogurt 

~ 1/2 tsp vanilla extract 

*note: if you do not like greek yogurt, you can substitute

 it for some unsalted butter. I'm sticking with the 

yogurt since it's a little bit healthier*

Place your two slabs of cream cheese into a mixing bowl, gradually adding the sugar.

Next, put in your 3 TBS of yogurt. 

*this is where you would put the butter in instead of the yogurt*

And lastly, the vanilla!!

After the cake is done. Let it cool for about 20 minutes. Flip it onto the dish of your desire. If it does not come out of the pan smoothly, you might need to let it cool some more. OR. Take a damp kitchen towel to the bottom of the pan and gently tap.

After it has finished cooling, ice your cake!

Now I wanted to decorate the cake a little patriotic seeing as it was 4th of July weekend. But you don't need it to be a holiday to sport the festive red/white/blue colors! You'll need strawberries and blueberries.

The finished look!!

I hoped you enjoyed this little recipe! I have been so busy recently - I just got a new job! Finally get to start saving money for second year at my university. Also, I need a little spending money for my trip to London in 2 weeks with my mom! I am so excited to be there again for the 3rd time. If you guys have any suggestions on super cool places to visit while in London - let me know!!

As another week is upon us, I'm another week closer to going back to school! Excited yet sad, because I don't want summer to end! Feels like it just started. Hope you guys are having an amazing summer!

If you try out this treat, don't forget to tell me how it goes!!

-- Lindsey xx