(Not red) Velvet cake

Perhaps you’re wondering why my velvet cake is more brown than red?

To be honest, I was worried about amount of food coloring I’d need to use to achieve a truly red velvet cake.  It seems a little unnatural, and more significantly, I fear there’s a high probability that my kitchen (and/or I) would end up permanently dyed red.

So I stuck with the natural color that comes from cocoa powder.

After all, it tastes the same no matter what color it is – sweet and simple, not chocolatey or complex.  It really just tastes… soft.

This cake is ideal for the lazy relaxed baker.  Just a few ingredients to mix together, and no need to take butter out of the fridge in advance to soften.  (That gets me every time!)

Making things even easier, I skipped frosting and spread some plain Greek yogurt over top instead.  It’s a nice alternative – the tangy yogurt plays well off the gentle sweetness of the cake, making it a bit more grown up.  With a freckling of cocoa powder, it’s perfectly presentable for guests.

And maybe even prettier than a red cake!

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(Not red) Velvet cake

2 1/2 cups flour
3 tbsp natural cocoa powder
1 tsp salt
1 1/3 cup sugar
1 1/2 cup canola oil
2 large eggs
1 tsp vanilla
1 cup buttermilk
1 1/2 tsp baking soda
2 tsp white vinegar
Preheat oven to 350º.  Spray 9×11″ baking pan with non-stick spray.

Whisk together flour, cocoa powder, and salt in a medium bowl.

Combine oil and sugar in stand mixer fitted with wire whisk.  Mix in eggs one at a time, then vanilla.

Add a third of the flour mixture, then beat at low speed until incorporated.  Scrape down bowl.  Continue to mix in half of buttermilk, then another third of flour, and scrape down sides.  Mix in remaining flour.

In a small dish, stir together baking soda and vinegar (it will foam up) and add to batter.  Mix about 10 seconds.

Remove mixing bowl and stir by hand to ensure batter is smooth.  Pour into prepared pan and bake for 30-35 minutes, until a toothpick comes out clean.

I’d suggest “frosting” with plain Greek yogurt (but any other frosting is ok too!).