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Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 12


Cost per serving $1.11 view details


  1. for the cake:
  2. Preheat oven to 350 degrees F. Grease and flour two 8-inch or 9-inch cake pans or line three muffin pans with cupcake liners.
  3. In a large mixing bowl, cream butter and sugar till light and fluffy. Add eggs one at a time. Combine yogurt, red food coloring and vanilla extract in a small bowl. Sift together flour, cocoa powder, baking powder, baking soda and salt in another bowl. Alternate adding the yogurt mixture and flour mixture into the large bowl. Pour batter into prepared pans or lined muffin pans. Bake for 30-35 minutes (15-20 minutes for cupcakes) or until a toothpick inserted in the center of the cake comes out clean. Cool completely.
  4. for the cream cheese frosting:
  5. With the mixer on a low speed, beat the cream cheese and butter till blended. Mix in vanilla and lemon extract. Slowly add the powdered sugar, a cup at a time. Once all the powdered sugar is added, increase to a higher speed to whip up the frosting till light and fluffy.


Nutrition Facts

Amount Per Serving %DV
Serving Size 237g
Recipe makes 12 servings
Calories 929  
Calories from Fat 353 38%
Total Fat 40.19g 50%
Saturated Fat 24.87g 99%
Trans Fat 0.0g  
Cholesterol 154mg 51%
Sodium 840mg 35%
Potassium 147mg 4%
Total Carbs 138.64g 37%
Dietary Fiber 1.1g 4%
Sugars 111.01g 74%
Protein 6.84g 11%
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  • vivek jadhav
    i love this cake coz of vanila flavour
    Yo he cocinado/probado esta receta


    • Skinny Kitchen with Nancy Fox
      22 de Febrero de 2011
      I love red velvet cake and your recipe sounds amazing. I've created a skinny version that taste really good too,

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