Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 tbsp cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tbsp white vinegar
- For the frosting: 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350F. Grease and flour two 9-inch cake pans.
- Whisk flour, cocoa powder, baking soda, and salt in a bowl.
- In another bowl, whisk eggs, buttermilk, oil, vinegar, food coloring, and vanilla until smooth.
- Combine wet and dry ingredients just until incorporated; do not overmix.
- Divide batter evenly between pans; bake 25-30 minutes until a toothpick comes out clean. Cool completely.
- Beat cream cheese and butter until fluffy; gradually beat in powdered sugar and vanilla to make a smooth frosting.
- Level cakes, spread frosting between layers, and cover the exterior with a thick layer of frosting. Chill briefly to set.
Notes
- For a brighter red, add an extra 1-2 tsp of food coloring.
- Chill the cake to set the frosting for clean slicing.
- Store covered in the refrigerator for up to 3 days.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 cake)
- Calories: 480 kcal
- Sugar: 38 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 70 mg
