Recipe by swirlycinnacakes
This recipe could be used for cupcakes or a regular cake.
Top Review by the_cookie_lady
I just made this today for my boyfriend and his parents. It was absolutely the moistest cake I have ever had! I did substitute 1 cup of unsweetened apple sauce instead of 1 cup of the oil, but i still kept the other 1/2 cup of oil. Although it tasted delicious, the family informed me that they could taste the apple just a little, so next time I will use 1/2 cup applesauce and 1 cup oil. I also will use 1/3 c cocoa powder next time to give it a little more chocolate flavor. But, all in all, this was amazing. Thanks for posting the recipe! Made for Chef I Am's Cake-a-thon! (In memory of Tina.)
- 2 1⁄2 cups flour
- 1 teaspoon salt
- 1⁄4 cup fine-quality cocoa powder
- 1 1⁄2 cups white sugar
- 1 1⁄2 cups canola oil
- 2 large eggs
- 1⁄4 cup red food coloring, plus
- 1 -2 tablespoon red food coloring, extra if you want the cake extra red
- 1 teaspoon pure vanilla extract
- 1 cup plain yogurt
- 1 1⁄2 teaspoons baking soda
- 2 teaspoons white vinegar
Directions See How It's Made
- Heat oven to 350°F°.
- Butter and flour two 9-by-2-inch round cake pans or line a cupcake tray with paper liners. In a medium sized bowl, combine the flour, salt and cocoa powder. Set aside.
- In another bowl, mix together the sugar and oil until well combined. Add in the 2 eggs and beat well. Next, stir in the food colouring and the vanilla. Add in half of the flour/cocoa mixture, alternating with the yogurt, scraping the sides of the bowl with a rubber spatula as needed.
- In a small bowl, mix baking soda and vinegar until combined. Add to batter, and beat for 10 seconds. Divide batter between the prepared pans (if using) or pour batter 3/4 full into the cupcake liners.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Cool for about 5 minutes before removing from pan, then place on wire racks to cool completely. Frost or cover in whipped cream as desired.