Ingredients

The following ingredients have 4 Servings
  • 2 1/2 cups cake flour
  • 1 1/4 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 1/4 cup buttermilk
  • 1 1/4 cup vegetable oil
  • 2 egg whites ((large))
  • 1 teaspoon unsweetened cocoa powder, (divided)
  • 1 teaspoon vanilla extract, (divided)
  • 1/2 teaspoon white vinegar, (divided)
  • 1 1/2 teaspoons red food coloring ((liquid))
  • 2-3 drops royal blue gel paste food coloring
  • 2-3 drops violet gel paste food coloring
  • 2 cups powdered sugar
  • 2-3 tablespoons Greek yogurt
  • strawberries and blueberries, (for garnish)

Instruction

  • Preheat the oven to 350 degrees F and spray a bundt pan generously with non-stick spray.
  • Place the flour, sugar, baking soda, and salt in a large mixing bowl and stir briefly to combine.
  • Add the buttermilk, oil, and egg whites, and mix on low speed until smooth. Scrape the bottom and sides of the bowl, and mix again for about 1 minute, to aerate the batter and develop the structure.
  • Place ½ teaspoon of cocoa, ½ teaspoon of vanilla, and ¼ teaspoon of vinegar in each of two small bowls.
  • Add the red food coloring to one of the bowls, and the blue and violet food coloring to the other. Mix about a cup of batter into each.
  • Place about ¼ cup of red batter into the prepared pan. Layer with white, then blue, then white again.
  • Repeat until the pan is filled.
  • Bake for approximately 35-50 minutes*, or until a tester inserted in the thickest part of the cake comes out clean or with a few moist crumbs.
  • Cool for 15 minutes, then invert onto a wire rack to cool completely.
  • Place the powdered sugar and Greek yogurt in a small bowl and stir to combine.
  • Pour the glaze over the cake and allow to dry.
  • Fill the center of the cake with strawberries and blueberries, and serve.