Red Velvet Cake
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.
Recipe by MyRecipes January 2012
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05/07/2016
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!
02/18/2013
This was good.
02/29/2012
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??
01/24/2012
My first try at making red velvet cake. Easy recipe to follow. I only changed the amount of food coloring to half of the 1 oz called for. I also used the gel no taste red color from Wilton
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