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.
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
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
How to Make It
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.
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.
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.
When cake is cool and frosting is chilled, spread frosting on top of cake. Keep refrigerated until ready to serve.
Excellent recipe! This is the fourth Red Velvet Cake recipe I've tried, and finally found the one I've been looking for. It's very moist, and has great flavor. I did make a few changes; I used Cake Flour instead of All-Purpose, increased the baking powder to 1 1/2 teaspoons, and increased the vanilla to 2 teaspoons. Turned out great! I also made two 9" layers (32 minute baking time) instead of a 9"x13". I used my own Cream Cheese frosting recipe instead of this one. Everyone who had a piece raved about it!
FANTASTIC!!! Until I found this recipe I did not like red velvet cake. Always too dry. This recipe is moist and dense. The icing is the perfect compliment! Side note - didn't have red food coloring so subbed the red food coloring paste (spooned it into my buttermilk mix I prepared by adding 1 T white vinegar to 1 C milk) and it worked just fine. Can't wait to make these into heart shaped cupcakes with maybe some sparkle sprinkles on top.....hmmmmmm??