Cook Time 50 minutes
Total Time 50 minutes
Servings 16
Ingredients
- 3 c . cake flour
- 2 tsp . baking powder
- 1/2 tsp . salt
- 1 c . butter at room temperature
- 2 1/2 c . granulated sugar
- 1/2 c . non-fat plain Greek yogurt
- 1 T . vanilla extract
- 5 large eggs
- 1/2 c . milk
Red Velvet Swirl
- 1/3 c . unsweetened cocoa powder
- 5 T . milk
- 1 T . red food color
Instructions
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Preheat oven to 350 F. Grease and flour a 10-15-cup Bundt pan.
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In a medium bowl, whisk together cake flour, baking powder, and salt.
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In the bowl of a stand mixer fitted with a paddle attachment, beat together butter, sugar, and yogurt until well-combined.
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Stir in vanilla until combined.
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Add eggs one at time, mixing well after each addition.
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On low, stir in flour mixture until just incorporated.
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Stir in milk until combined.
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In a separate large bowl, stir together 2 ½ cups of the batter, cocoa powder, milk, and red food coloring until well-combined.
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Using a 1/4-cup measuring cup, drop two scoops of plain batter into prepared bundt pan.
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Drop one scoop of red velvet swirl batter on top of plain batter.
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Continue to alternate between plain and red velvet swirl batters until both batters are gone.
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Bake for 50-60 minutes, or until a wooden toothpick inserted into the center comes out clean.
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Cool cake in the pan on a wire rack for 15 minutes.
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Invert the cake onto wire rack, and cool completely.
Source: ihearteating.com
