Preheat the oven at 170 C / 340 F.
Grease and line 3 x 7-inch round cake pans or 2 x 8-inch round cake pans.
Sift flour, baking powder, baking soda, spices, and salt.
Cream the butter and sugar until light and fluffy.
Add the eggs one at a time, followed by the vanilla extract.
Next, add the flour mixture and the yogurt in three additions. Followed by the espresso and vanilla extract
Divide batter equally between the prepared baking pans Tip - I like to use cake strips to ensure my layer cakes bake flat.
Bake for 35 to 40 minutes or until a skewer inserted in the center comes clean.
Cool in the pan for 10 minutes, then invert on a cooling rack and let cool completely.
Wrap the cake in cling/plastic wrap and chill for a few hours before you decorate.