My Red Velvet Valentine

To all my red velvet cake fans out there...this one's for you.

What is it about red velvet cake that makes people's hearts go pitter-patter? Is it the rich red hue of the cake? Is it the combination of light chocolate cake and cream cheese frosting? Who knows.
All I know is that ever since I started making this cake, I've pretty much stopped making my other cake flavors. This is the ONLY cake my friends and family ask for over and over again.

What is red velvet cake? Well, my best description would be it's a moist vanilla cake with a hint of chocolate. It's tinted red and typically covered with cream cheese frosting. It's not clear where the cake originated from but it's been very popular in the southern part of the United States for decades. I think the recent buzz surrounding red velvet cake has to do with all the celebrity weddings and the fact that Oprah featured the cake in O magazine.

I started making this cake last year when my cousin asked me if I could make a red velvet cake for his wedding. I tried several recipes from books and online, but I wasn't very happy with any of them. So I finally decided to create my own recipe.

I strayed a little bit away from the traditional ingredients used in red velvet cake, but I found that these changes made a big difference in the taste and texture of the cake. I used butter instead of oil because, honestly, it tasted better. I initially started using buttermilk but I switched to whole milk vanilla yogurt because it was less tangy yet it made the cake just as tender. Lastly, I completely omitted vinegar because I felt that the yogurt had just enough acidity in it for the baking soda to react with.

I hope you and your loved ones fall in love with my red velvet cake just as much as my friends and family did.

Red Velvet Cake
Allergy note: contains eggs, wheat and dairy

1 1/2 cups butter, softened to room temperature*
2 1/4 cups sugar
3 large eggs
1 1/2 cups vanilla 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 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.

*UPDATE (3/31/10): Instead of vanilla yogurt, I've also tried using 1 1/2 cups whole milk mixed with 2 tablespoons of lemon juice and it has worked just as good if not better.
Also, I've discovered that switching from 1 1/2 cup softened butter to 3/4 cup melted butter plus 3/4 cup vegetable oil gave the RV cake a light texture and kept it moist.

Cream Cheese Frosting

Alllergy Note: contains dairy ingredients

16 oz. (two 8 oz. bars) cream cheese, cold

1 cup butter (2 sticks), softened to room temperature

2 tsp vanilla extract
2 tsp lemon extract (optional)

7 cups powdered sugar, measure then sift

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