1. Read the instructions before starting – highly recommend using metric measurements for best results. 

Bake the Cake

1. Preheat the oven to 350°F and grease an 8″ cake pan with butter – feel free to line the bottom with parchment paper.
2. Whisk together the wet ingredients. In a small bowl (with a spout) or a large measuring glass, whisk together the eggs, yogurt, milk, avocado oil, vanilla bean paste, and vinegar. Set aside. 
3. Reverse cream the butter into the flour mixture. To the bowl of a stand mixer, whisk together the flour, sugar, vanilla bean, baking powder, baking soda, and salt. Add in the butter, and using the stir setting on your mixer, cream the butter into the flour mixture until it looks like wet sand. 
4. Whisk the batter together. While mixing, pour the wet egg and milk mixture into the stand mixer. Ramp the speed up to 4 and let the batter mix until it lightens in color. 
5. Bake. Pour the batter into the prepared pan (you should have around 758g of batter) and bake in the oven for 35-40 minutes. Depending on your oven the time will vary – if your oven runs hot, start checking the cake around the 25 minute mark. The cake is done when it’s golden brown on the top, and a toothpick inserted comes out with just a few moist crumbs. 
6. Cool the cake. Let the cake cool on the counter until room temp, then turn out of the pan onto a plate. Let cool completely, then wrap in plastic wrap and chill in the fridge overnight. NOTE: The crumb of this cake continues to develop as it cools and chills overnight – it gets tighter and bouncier the longer you let it rest which is why I recommend cooling the cake overnight. 

Make the Compote

1. Add the berries to a large pan or pot, along with the sugar, vanilla bean, and salt. Cook down over medium heat for about 10 minutes, stirring occasionally. Cook the compote until most of the water has evaporated and the juices have thickened into a syrup. Take off the heat, pop into a container, and store in the fridge until you’re ready to use. NOTE: Resist the urge to smash the berries, they need to break down on their own. Additionally, instead of stirring the compote and accidentally smashing the berries, I like to jiggle the pan. 

Make the Buttercream

1. To the bowl of a stand mixer, add the cream cheese and butter. Using the paddle attachment, whip together until fully incorporated, about 4-5 minutes. This incorporates air into the butter and cream cheese, essentially creating a whipped butter-cream cheese.
2. Switch to a whisk attachment, add in the honey (or powdered sugar and cream), and vanilla bean. Whisk together until light and fluffy – about 3-4 minutes. Taste and adjust sweetener if needed. In total, you’ll whip the buttercream for about 8-10 minutes to create a fluffy, aerated buttercream! NOTE: If your frosting is loose, let it firm up in the fridge for 20-30 minutes before frosting the cake. 

Assemble 

1. About 2 hours before you want to frost and serve the cake, remove it from the fridge. 
2. Plop the frosting in the center of the cake, and using an offset spatula, smooth the frosting out so it’s in an even layer. Then, leaving about a 1” border, smooth the center so it’s completely flat. Spoon the compote in the flat center, spreading out to the border. 
3. Chill the cake in the fridge until you’re ready to serve.