Merry Christmas! Nothing says Christmas like a delicious red velvet cake. We have not yet had the chance to try this cake but I will update more about it tomorrow. **(We did cut into the cake! The picture is below) I decided to try something different and ice the cake with rosettes instead of traditional frosting. Although I have not mastered the rosette technique, I say it is still a nice, festive look for the holidays.
**The cake came out delicious, it was incredibly moist and dense, and the perfect amount of sweetness. We ate it along with my Aunt’s cheesecake which was an amazing combo. Red Velvet Cheesecake anyone?
Red Velvet Cake Recipe
Adapted from Art of Dessert
3/4 cup butter, softened to room temperature
3/4 cup oil
2 1/4 cups sugar
3 large eggs
1 1/2 cups plain yogurt
1 ounce red food coloring (liquid or gel)
1 1/2 tsp. vanilla extract*
3 1/4 cups flour
3 Tbs. cocoa powder
2 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. salt
Preheat oven to 350 degrees F. Grease and flour two 8-inch or 9-inch cake pans or line three muffin pans with cupcake liners.
In a large mixing bowl, cream butter, oil, and sugar till light and fluffy. Add eggs one at a time. Combine yogurt, red food coloring and vanilla extract in a small bowl. Sift together flour, cocoa powder, baking powder, baking soda and salt in another bowl.
Alternate adding the yogurt mixture and flour mixture into the large bowl. Pour batter into prepared pans or lined muffin pans.
Bake for 30-35 minutes (15-20 minutes for cupcakes) or until a toothpick inserted in the center of the cake comes out clean. Cool completely.