- Refrigerated
- 5 Eggs, large
Baking & Spices
- 2 tsp Baking powder
- 3 cup Cake flour
- 1/3 cup Cocoa powder, unsweetened
- 1 tbsp Food color, red
- 2 1/2 cup Granulated sugar
- 1/2 tsp Salt
- 1 tbsp Vanilla extract
Dairy
- 1 cup Butter
- 1/2 cup Greek yogurt, non-fat plain
- 13/16 cup Milk
Directions
- Preheat oven to 350 F. Grease and flour a 10-15-cup Bundt pan.
- In a medium bowl, whisk together cake flour, baking powder, and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together butter, sugar, and yogurt until well-combined.
- Stir in vanilla until combined.
- Add eggs one at time, mixing well after each addition.
- On low, stir in flour mixture until just incorporated.
- Stir in milk until combined.
- In a separate large bowl, stir together 2 ½ cups of the batter, cocoa powder, milk, and red food coloring until well-combined.
- Using a 1/4-cup measuring cup, drop two scoops of plain batter into prepared bundt pan.
- Drop one scoop of red velvet swirl batter on top of plain batter.
- Continue to alternate between plain and red velvet swirl batters until both batters are gone.
- Bake for 50-60 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Cool cake in the pan on a wire rack for 15 minutes.
- Invert the cake onto wire rack, and cool completely.
thanks done share recipes to : coorec.com/p/red-velvet-marble-cake