Moist Red Velvet Bundt Cake: Silky Glazed

Instructions:

1. Preheat the oven to 350°F (175°C). Generously grease a 10-12 cup Bundt pan with butter and a dusting of flour.
2. Sift together the all-purpose flour, cocoa powder, baking soda, and salt into a bowl until fine and clump-free.
3. Cream the softened butter and granulated cane sugar using an electric mixer until the mixture is pale and fluffy.
4. Beat in the eggs one at a time, followed by the vanilla extract.
5. Slowly incorporate the red gel coloring until the batter is a uniform, deep crimson color.
6. Alternately add the sifted dry ingredients and the buttermilk to the butter mixture, starting and ending with the flour.
7. Stir in the white distilled vinegar last.
8. Pour the batter into the prepared Bundt pan and bake for 50 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool completely on a wire rack.
10. Prepare the glaze by mixing softened low-fat cream cheese, plain Greek yogurt, powdered sugar, and vanilla extract.
11. Add milk (1-2 tbsp) as needed to adjust the consistency to a pourable glaze.
12. Apply the glaze to the cooled cake and chill for 1 hour to allow the glaze to set before serving.