Moist Vanilla Cake with Homemade Blackberry Buttercream

Preheat your oven to 350F. In a large bowl, add your melted butter and 1 cup granulated sugar. Mix until combined, then add in your 2 eggs one at a time, mixing in between. Once your eggs are combined, add your 1 cup whole milk, 1/3 cup Greek yogurt, and 2 tsp vanilla extract. Mix until your batter is smooth. Add your 1 3/4 cup cake flour, 2 tsp baking powder, and 1/2 tsp salt to your wet ingredients and fold to combine. Place your batter in a lined 8x8 baking dish and bake at 350F for 30-32 minutes. Allow your cake to cool fully before icing.

For the Blackberry jam: Add your 2 cups blackberries, 0.5 cup granulated sugar, 0.5 juiced lemon, and 1 tsp vanilla extract to a small saucepan on medium heat. Cook until all the liquid has evaporated, which takes about 12-15 minutes. Stir often. Allow to cool fully before making your icing.

For the Icing: Add 1 cup room temperature unsalted butter to a stand mixer and mix on high for 2 minutes. Add in your 2 cups powdered sugar, 1 tsp vanilla extract, and 2 tbsp milk and mix on high again for 5 minutes. Add in your cooled blackberry jam and mix until just incorporated. Top your cooked and fully cooled cake with your frosting and enjoy!