Southern Red Velvet Cake with Cream Cheese Frosting
"I have an admission to make. Initially, I didn’t "get" the obsession with red velvet. It is of Southern origin, and like a magnet, attracts both those familiar with it and those who are not. The latter group often inquires about the flavor. I explain the light chocolate essence and then explain how it looks, because that I "get." It is a deep, velvety red on the inside, framed by white cream cheese frosting. We are talking luscious and gorgeous. To me, that’s reason alone to love it...."
INGREDIENTS
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The Cake:
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2 cups plain whole-milk yogurt
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2 teaspoons vanilla extract
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2 teaspoons red food coloring
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2 teaspoons distilled white vinegar
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16 tablespoons (2 sticks) unsalted butter, at room temperature
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3 cups sugar
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4 large eggs
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4 cups cake flour
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2/3 cup Dutch-processed cocoa powder
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon table salt
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The Cream Cheese Frosting (Makes 4 cups)
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1 8-ounce package cream cheese, at room temperature
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8 tablespoons (1 stick) unsalted butter, at room temperature
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1/4 teaspoon table salt
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2 teaspoons vanilla extract
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4 1/2 cups (1 pound) confectioners’ sugar, plus more if needed
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