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Red Velvet Cake
Ingredients
- cake:
- 1 1/2 cups butter, softened to room temperature
- 2 1/4 cups sugar
- 3 large eggs
- 1 1/2 cups vanilla yogurt
- 1 ounce red food coloring (liquid or gel)
- 1 1/2 tsp. vanilla extract
- 3 1/4 cups flour
- 3 Tbs. cocoa powder
- 2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 3/4 tsp. salt
- cream cheese frosting:
- 16 oz. (two 8 oz. bars) cream cheese, cold
- 1 cup butter (2 sticks), softened to room temperature
- 2 tsp vanilla extract
- 2 tsp lemon extract (optional)
- 7 cups powdered sugar, measure then sift
Directions
- for the cake:
- Preheat oven to 350 degrees F. Grease and flour two 8-inch or 9-inch cake pans or line three muffin pans with cupcake liners.
- In a large mixing bowl, cream butter and sugar till light and fluffy. Add eggs one at a time. Combine yogurt, red food coloring and vanilla extract in a small bowl. Sift together flour, cocoa powder, baking powder, baking soda and salt in another bowl. Alternate adding the yogurt mixture and flour mixture into the large bowl. Pour batter into prepared pans or lined muffin pans. Bake for 30-35 minutes (15-20 minutes for cupcakes) or until a toothpick inserted in the center of the cake comes out clean. Cool completely.
- for the cream cheese frosting:
- With the mixer on a low speed, beat the cream cheese and butter till blended. Mix in vanilla and lemon extract. Slowly add the powdered sugar, a cup at a time. Once all the powdered sugar is added, increase to a higher speed to whip up the frosting till light and fluffy.
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Reviews
i love this cake coz of vanila flavour
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