Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans.
- Sift together flour, sugar, baking soda, salt, and cocoa powder in a large mixing bowl.
- In another bowl, whisk together vegetable oil, buttermilk, eggs, red food coloring, vanilla, and vinegar.
- Gradually pour the wet mixture into the dry ingredients and stir gently until just combined.
- Divide the batter between the prepared pans and smooth the tops.
- Bake for 30-35 minutes until a toothpick comes out clean.
- Let the cakes rest in the pans for 10 minutes, then cool completely on a wire rack.
- For frosting, beat cream cheese and butter until smooth, add powdered sugar gradually, then mix in vanilla.
- Assemble the cake by spreading frosting between layers and over the top and sides of the cake.
Nutrition
Calories: 450kcalCarbohydrates: 51gProtein: 5gFat: 21gSaturated Fat: 3gCholesterol: 100mgSodium: 600mgPotassium: 180mgFiber: 1gSugar: 40gVitamin A: 500IUCalcium: 80mgIron: 1mg
Notes
Make your own buttermilk by mixing milk with lemon juice or vinegar if you don’t have it.
For a natural color, try beet juice powder instead of food coloring.
Frosting a warm cake can lead to a messy result, so ensure the cakes are completely cool before frosting.
If frosting turns out runny, refrigerate it to firm it up before beating again.
This cake can be frozen; wrap the unfrosted layers tightly or freeze the frosted cake once the frosting has set.
Tried this recipe?Let us know how it was!