We're going to do a red velvet cake. It's a two layer cake with a cream cheese frosting. I'm just going to start with some of the ingredients here. We have a little bit of yogurt and we're going to add some vanilla to that yogurt and then also the red food coloring.
Now red velvet cake is a really popular thing in our cafe. People go crazy over just about anything that's red velvet. And it needs to have that red color, so the red food coloring is an integral part of that. We don't use a lot of food coloring in the cafe, but for the red velvet cake you do want to add a little bit to get that color that people love so much.
The recipe calls for vinegar, just regular white vinegar. Strangely, chemically, it helps the food color get into the cake. You're going to get a richer, redder color by using the yogurt as opposed to just the food coloring, which will kind of be a little streaky. So you're going to have an awesome red color, like red, so that's a lot of fun.
Then we're going to just get started with creaming the butter and sugar. Again, this is classic cake making. A little bit of butter and a little bit of white sugar. And I would mix that on low to medium speed.
While that's mixing, I'm going to crack the eggs and get the rest of the ingredients together. Always crack your eggs on a flat surface. It will avoid some of the little bits of shell if you can help that. It's a nice thing not to have to go fishing for eggshells all the time. All right. So I've got those four eggs.
Right now I'm going to take a quick look at my butter. And I like to scrape down the bowl just to make sure it's all getting in there. All right. I am going to increase the speed just so I can get this going. What you don't want to do is you don't want to whip that at high speed. It brings up a little bit too much, but a nice medium speed is OK.
While that's mixing, I'm going to combine the dry ingredients and I'm going to use a pretty good sized bowl. I've got my all-purpose flour and a rich cocoa powder. There' s a little salt, baking powder and some baking soda. When I've got this many ingredients, I'll use a whisk, just kind of briefly combine them all. I like to do that so all the leaveners, the baking powder and the baking soda and the cocoa, get distributed evenly when you're mixing the cake batter. And then you don't have to overmix the batter because all those ingredients are already mixed in.