Ingredients
Units
Scale
- 2 1/2 cups cake flour
- 2 tbsp unsweetened natural cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk, room temperature
- 1 tbsp white vinegar
- 1 1/2 tsp vanilla extract
- 2 tbsp red food coloring
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 1/2 to 4 cups powdered sugar, sifted
- 2 tsp vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
- In a bowl, sift together cake flour, cocoa powder, baking soda, and salt.
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Mix buttermilk with red food coloring in a separate cup.
- Alternate adding dry ingredients and buttermilk mixture to the butter mixture, starting and ending with dry ingredients.
- Stir in vinegar and mix until just combined.
- Divide the batter evenly into prepared pans. Bake for 25–30 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in vanilla until fluffy.
- Layer and frost the cooled cakes. Decorate as desired.
Notes
- Use gel food coloring for a richer red without thinning the batter.
- Bring eggs, butter, and buttermilk to room temperature before using.
- Cakes can be made ahead and frozen (unfrosted) for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg