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Red Velvet Cake (Or Cupcakes)

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“This recipe could be used for cupcakes or a regular cake.”
READY IN:
50mins
SERVES:
15
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350°F°.
  2. Butter and flour two 9-by-2-inch round cake pans or line a cupcake tray with paper liners. In a medium sized bowl, combine the flour, salt and cocoa powder. Set aside.
  3. In another bowl, mix together the sugar and oil until well combined. Add in the 2 eggs and beat well. Next, stir in the food colouring and the vanilla. Add in half of the flour/cocoa mixture, alternating with the yogurt, scraping the sides of the bowl with a rubber spatula as needed.
  4. In a small bowl, mix baking soda and vinegar until combined. Add to batter, and beat for 10 seconds. Divide batter between the prepared pans (if using) or pour batter 3/4 full into the cupcake liners.
  5. Bake for 30 to 35 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Cool for about 5 minutes before removing from pan, then place on wire racks to cool completely. Frost or cover in whipped cream as desired.

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