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Red Velvet Cake

  • 3 tbs. unsweetened cocoa
  • 2 tbs. water
  • 1 oz. red food coloring
  • 1/4 milk
  • 3/4 cup plain yogurt
  • 1 tsp. salt
  • 1 tsp. vanilla
  • 1 cup vegetable oil
  • 2 cups sugar
  • 2 eggs
  • 2-1/2 cups flour, sifted
  • 1-1/2 tsp. baking soda
  • 1 tsp. white vinegar


  • 1 cup milk
  • 5 tbs. all-purpose flour
  • 1 cup baker’s sugar
  • 1 cup butter, softened
  • 1 tsp. vanilla extract

1. Pre-heat oven to 350° F. Grease two 9-inch round cake pans. Make a paste with unsweetened cocoa powder, water and food coloring; set aside.

2. In a small bowl, combine milk, yogurt, salt and vanilla; set aside.

3. In a large bowl, cream together the oil and sugar. Beat in eggs one at a time, then stir in cocoa mixture. Add yogurt mixture, alternating with the flour, until just incorporated.

4. Stir together the baking soda and vinegar and fold into the cake batter. Pour batter into prepared pans and bake in preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.


1. In a saucepan, combine the milk and flour. Cook over low heat, stirring constantly, until mixture thickens. Remove from heat and allow to cool completely.

2. Cream together the butter, sugar, and vanilla until light and fluffy. Add the milk and flour mixture, beating until desired consistency is achieved.

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