Instructions

1. Cake:
2. Adjust oven rack to middle position and heat oven to 350°F. Grease and flour four 8-inch cake pans set aside.
3. Whisk flour, baking soda, cocoa, and salt in a medium bowl.
4. Whisk yogurt, milk, vanilla, eggs, and food coloring in a medium bowl.
5. With an electric mixer on medium-high speed, cream the butter and sugar, about 2 minutes, scraping down bowl as necessary. Add one-third of the flour mixture and beat on medium-low speed until just incorporated for about 30 seconds. Add half of the yogurt mixture and beat on low speed until combined, about 30 seconds. Scrape down the bowl as necessary and repeat with half of the remaining flour mixture, remaining yogurt mixture, and finally remaining flour mixture. Using a rubber spatula, give the batter a final stir.
6. Divide evenly between the four prepared pans and bake until a toothpick inserted in the center comes out clean, about 25 minutes.
7. Cool the cakes in the pans for 10 minutes, then turn out onto a rack to cool completely, at least 30 minutes.
8. Frosting:
9. With an electric mixer, beat butter and sugar on medium-high speed until fluffy, about 4 minutes.
10. Add cream cheese, one piece at a time, and beat until incorporated, about 30 seconds.
11. Beat in water, vanilla, and salt. Refrigerate until ready to use if it feels too soft.
12. When cakes are cooled, spread about 1 cup of frosting on one cake layer. Repeat with second, third, and fourth cake layers and spread the top and sides of the cake with frosting. Cover and refrigerate until ready to serve, up to 3 days.

• Servings : 10-12
• Course : Dessert
• Recipe Type : Cakes & CupcakesDessertsValentines