• Preparation Time 20 minutes
  • Baking Time 55 minutes
  • Makes 16 slices
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • ½ cup butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 ½ cups Robin Hood® Original All Purpose Flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ cup plain yogurt or buttermilk
  • 2 tbsp cocoa powder
  • 1 tbsp plain yogurt or buttermilk
  • 2 to 3 drops red food colouring
  • Glaze
  • 2 cups icing sugar
  • 4-5 tbsp milk
  • ½ tsp vanilla extract
  • 2 to 3 drops red food colouring

Serving Size: 16 slices


Serving Size: 16 slices

  • Preheat oven to 350°F (180°C). Grease an 8 ½” x 4 ½” (1.5 l) pan.
  • Cake: Cream, butter and sugar until light and fluffy in a large bowl with and electric mixer. Scrape bowl. Beat in eggs, one at a time. Add vanilla and mix.
  • Combine, in a separate bowl, flour, baking powder and baking soda. Add half of dry mixture to wet ingredients. Add yogurt and then remaining dry mixture.
  • Divide mixture into 3 bowls. Leave one plain, add the cocoa and 1 tablespoon (15 ml) yogurt to another. Stir food colouring into remaining batter.
  • Spoon alternating colours into prepared pan. Draw a skewer or toothpick through the batter to swirl the colours.
  • Bake in preheated oven for 50 to 55 minutes or until a toothpick inserted in centre of cake comes out clean. Cool.
  • Glaze: Combine ingredients for glaze. Spread glaze over cooled cake.


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