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Red velvet cake made with VOSKOS^® Raspberry Greek Yogurt is simply divine. You will be delighted by the rich taste of chocolate and raspberry in a moist cake that’s topped with a smooth cream cheese frosting. Dessert doesn’t get more decadent than this

Ingredients

1 1/2 cup butter, softened to room temperature
2 1/4 cups sugar
3 large eggs
1 1/2 cups VOSKOS® Raspberry Greek Yogurt
1 ounce red food coloring (liquid or gel)
1 1/2 teaspoons vanilla extract
3 1/4 cups flour
3 tablespoons cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
For Cream Cheese Frosting
16 ounces cream cheese, cold
1 cup butter (2 sticks), softened to room temperature
2 teaspoons vanilla extract
6 cups powdered sugar, measure then sift

Directions

Preheat oven to 350°F. Grease and flour two 8-inch or 9-inch cake pans.

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time.

In a small bowl, combine yogurt, red food coloring and vanilla extract. In another small bowl, combine flour, cocoa powder, baking powder, baking soda and salt. Alternate adding the yogurt mixture and flour mixture into the large bowl. Pour batter into prepared pans. Bake for 30-35 minutes or until a toothpick comes out clean. Cool completely.

For cream cheese frosting, with a mixer on a low speed, beat the cream cheese and butter until blended. Mix in vanilla extract. Slowly add the powdered sugar, 1 cup at a time. Once all of the powdered sugar is added, increase to a higher speed to whip the frosting until light and fluffy.

Once completely cooled, assemble the cake by spreading the frosting on one cake layer, then place the other on top and spread more frosting.

Nutrition

Serves: 8

Calories: 753
Total Fat: 45.8 g
Protein: 11.9 g

Voskos®

Red Velvet Cake Recipe

Ingredients

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