1-Soak 1/2 cup chopped dried cranberries in 1 tablespoon rum; set aside to let the flavors meld.

2-Whisk together 1 3/4 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon baking soda in one bowl.

3-In another bowl, whisk 3/4 cup plain Greek yogurt, 3/4 cup sugar, 2 eggs, 2 teaspoons vanilla extract, and 1/2 cup neutral oil until smooth.

4-Once your wet and dry mixtures are ready, combine them gently to keep the batter from getting tough. Fold in the soaked cranberries for that signature tartness. Pour the batter into your prepared pan and bake for 35 to 40 minutes, checking with a tester to ensure it’s done.

5-After baking, let the cake cool completely before adding the frosting. For the frosting, beat 1/2 cup softened butter until smooth, then gradually add 3 cups powdered sugar and 2 tablespoons milk. Split 2 vanilla bean pods and scrape the seeds into the mixture for a rich flavor. Finally, frost the cake and decorate with the reserved cranberries for a beautiful finish.