Red Velvet Cake
There is nothing new about Red Velvet Cake, however, we were intrigued by the use of Greek yogurt in this recipe: the result is a lovely, moist crumb with a slight tang that complements the traditional milk chocolate cake and cream cheese icing. We love the petite size of this cake — it’s baked in one 6″cake tin, then sliced horizontally into thirds to create the layers.
Red Velvet Cake
5½ oz. butter, soft (11 tbs.)
5½ oz. golden caster sugar (⅔ cup)
1 tsp. vanilla extract
3 eggs, lightly beaten
4 tbs. Greek yogurt
1-2 drops red food coloring
5½ oz. self-rising flour (1 cup plus 1 tbs.)
1¾ oz. cocoa powder (⅓ cup)
1 tbs. milk
For the icing:
3½ oz. butter, soft
7 oz. cream cheese, soft
1 lb. 2 oz. confectioner’s sugar
1 tsp. lemon juice
Heat the oven to 325°F and grease, then line a deep, round 6″ cake pan.
Beat the butter, sugar, and vanilla together until fluffy and light. Add the eggs, one at a time. Mix the yogurt with the food coloring — it should look very red but will fade as the cake cooks. Beat the yogurt into the butter mixture. Fold in the flour and cocoa powder, followed by the milk until well combined. Spoon into the prepared pan and bake for 40-45 minutes or until a cake tester comes out clean. Cool in the pan for 5 minutes, then transfer to a rack to cool completely.
For the icing, mix the butter and cream cheese in a bowl. Add the sugar a little at a time, then beat in the lemon juice,
Slice the cooled cake into three equal tiers and sandwich together with the icing.