Red Velvet Cake

Photo: Kate Sears; Styling: Gerri Williams
Red food coloring gives Red Velvet Cake its iconic look. Our version comes in the form of a sheet cake and has Greek yogurt stirred into the cream cheese frosting.

Yield:

Serves 20

Recipe Time

Prep: 30 Minutes
Bake: 35 Minutes
Total: 1 Hour, 5 Minutes

Nutritional Information

Calories 277
Fat 9 g
Satfat 4 g
Protein 4 g
Carbohydrate 45 g
Fiber 1 g
Cholesterol 40 mg
Sodium 208 mg

Ingredients

Cake:
2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 1-oz. bottle red food coloring
1 teaspoon vanilla extract
1 cup low-fat sour cream
1/4 cup canola oil
4 tablespoons unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs
2 teaspoons white vinegar
1 1/2 teaspoons baking soda
Frosting:
4 ounces low-fat cream cheese
1/4 cup low-fat Greek yogurt
2 tablespoons unsalted butter, at room temperature
1 teaspoon vanilla extract
3 cups confectioners' sugar, sifted

Preparation

1. Make cake: Preheat oven to 350ºF. Mist a 9-by-13-inch baking pan with cooking spray. Sift together flour, cocoa, baking powder and salt. Mix buttermilk, coloring and vanilla in a bowl.

2. In a large bowl, using an electric mixer on medium speed, beat sour cream, oil, butter and sugar until fluffy, about 3 minutes. Beat in eggs one at a time, scraping down sides of bowl. Add half of flour mixture, then buttermilk mixture, then remaining flour, mixing after each addition until just combined. Mix vinegar and baking soda until mixture fizzes; quickly fold into batter. Scrape batter into pan and tap on countertop to burst any air bubbles. Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Set on a wire rack to cool completely.

3. Make frosting: Using an electric mixer on medium-high speed, beat together cream cheese, yogurt, butter and vanilla until well combined. Slowly beat in sugar. Chill for 1 hour.

4. When cake is cool and frosting is chilled, spread frosting on top of cake. Keep refrigerated until ready to serve.

Note:

January 2012