Ingredients

The following ingredients have 16 Servings
  • 3 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup butter (at room temperature)
  • 2 ½ cups granulated sugar
  • 1/2 cup non-fat plain Greek yogurt
  • 1 tablespoon vanilla extract
  • 5 large eggs
  • 1/2 cup milk
  • 1/3 cup unsweetened cocoa powder
  • 5 tablespoons milk
  • 1 tablespoons red food color

Instruction

  • Preheat oven to 350 F. Grease and flour a 10-15-cup bundt pan.
  • In a medium bowl, whisk together cake flour, baking powder, and salt.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat together butter, sugar, and yogurt until well-combined.
  • Stir in vanilla until combined.
  • Add eggs one at time, mixing well after each addition.
  • On low, stir in flour mixture until just incorporated.
  • Stir in milk until combined.
  • In a separate large bowl, stir together 2 ½ cups of the batter, cocoa powder, milk, and red food coloring until well-combined.
  • Using a 1/4-cup measuring cup, drop two scoops of plain batter into prepared bundt pan.
  • Drop one scoop of red velvet swirl batter on top of plain batter.
  • Continue to alternate between plain and red velvet swirl batters until both batters are gone.
  • Bake for 50-60 minutes, or until a wooden toothpick inserted into the center comes out clean.
  • Cool cake in the pan on a wire rack for 15 minutes.
  • Invert the cake onto wire rack, and cool completely.