
We achieved this delicious cake by using yogurt that reacts with this recipe’s baking soda to create a delicate, tender crumb. We used a smaller amount of cocoa that would add a darker color to the red cake while lending a subtle cocoa flavor. We love using vanilla bean paste in this frosting because it truly enhances the flavor.
5 cups (21 ¼ oz. or 600g) Panhandle Milling All-purpose flour
1 Tbsp. baking soda
½ tsp. salt
¼ cup natural cocoa powder
2 cups (16 oz. or 456 g) unsweetened yogurt
1 cup (8 oz. or 228g) milk
2 tsp. vanilla extract
4 large eggs (8 oz. or 228g)
¼ cup red food coloring
1 ½ (3 sticks) unsalted butter, softened
3 cups granulated sugar (24 oz., 684g)
Frosting
2 cup unsalted butter, softened
7 cups confectioners’ sugar (2 lb. or 907g)
16 ounces cream cheese, cut into 8 pieces, softened
¾ cup hot water
2 tsp. vanilla bean paste
pinch salt