One Bowl Red Velvet Cake

Red Velvet cake is very popular theses days. From weddings to birthdays to the average bakery menu, red velvet has made a large spike in popularity as of late. I recently went to a birthday party and needed something to bring along. I had just cleaned the kitchen and felt no great desire to make it a disaster again. Hmmm... what to make?

I remembered a red velvet cake recipe that looked really good, but I had never made it before and it needed some changes. It seemed risky, but the party was right next to a grocery store. With a backup plan in mind I decided to take my chances and alter a new creation. The cake was very moist and delicious with the perfect amount of chocolaty goodness. Not to mention it can be made in one bowl for easy cleanup!

I used a cute new pan I got from Linda at Mykindofcooking.com for Christmas. The bake time will be the same for two 9 inch pans, but you will need to shorten it if you are making red velvet cupcakes.

Ingredients

1 1/2 cups sugar

2 eggs

1 1/2 cup vegetable oil

1 cup of plain yogurt

1 teaspoon vinegar 

1 teaspoon vanilla extract

1 teaspoon red food coloring

3 tablespoons cocoa powder

1 teaspoon baking soda

1 teaspoon salt

2 1/2 cups flour

Combine all the ingredients together mixing well after the addition of each thing. Mix the flour in 3 batches and be sure to not over mix.

Bake in a pan of your choice for about 30 to 50 minutes  in a 350 degree oven until the edges are browned and a cake tester comes out clean when tested in the center.

Frost the cake with cream cheese frosting once the cake has cooled completely.

Cream Cheese Frosting

1 8 oz package of cream cheese, softened

1 stick of butter, softened

1 /2 teaspoon vanilla

4 cups of powdered sugar

Blend the first three ingredients together with an electric mixer until they are light and fluffy, about 1 minute. Then carefully add the powdered sugar and continue mixing for another minute or so. Frost the cake when it is completely cooled.