Ingredients:

  • 375g all-purpose flour
  • 3 tbsp natural cocoa powder
  • 350g granulated sugar
  • 1 tsp baking soda
  • 240ml low-fat buttermilk
  • 60g plain Greek yogurt
  • 180ml vegetable oil
  • 115g unsalted butter, softened
  • 2 large eggs
  • 1 tsp distilled white vinegar
  • 1 tbsp vanilla extract
  • 1 tbsp red food coloring
  • 225g low-fat cream cheese, softened
  • 150g powdered sugar, sifted
  • 3 tbsp skim milk
  • 1 pinch salt

Instructions:

  1. Preheat your oven to 180°C (350°F). Thoroughly grease and flour a 10-12 cup Bundt pan, ensuring every crevice is coated.
  2. Whisk together the 375g all purpose flour, 3 tbsp cocoa powder, 1 tsp baking soda, and salt.
  3. Beat 115g butter and 350g sugar until light, fluffy, and pale yellow.
  4. Add the 2 eggs one at a time, beating well after each addition.
  5. Stir in 180ml vegetable oil, 60g Greek yogurt, 1 tbsp vanilla, and 1 tbsp red food coloring.
  6. Mix 1 tsp distilled white vinegar into the 240ml buttermilk.
  7. Add the flour mixture in three parts, alternating with the buttermilk, starting and ending with flour.
  8. Pour batter into the pan and bake at 180°C for 55 minutes until a skewer comes out clean.
  9. Let the cake cool in the pan for exactly 10 minutes before inverting.
  10. Whisk 225g cream cheese, 150g powdered sugar, and 3 tbsp milk until silky and pourable.