Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder (unsweetened)
- 1 ¼ cups vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring (gel preferred for vibrant color)
- 1 teaspoon vanilla extract
- 1 teaspoon distilled white vinegar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. This ensures a smooth, lump-free batter.
- In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla, and vinegar until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing gently until the batter is smooth and uniform.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely on wire racks before frosting.
- For frosting, consider cream cheese frosting or vanilla buttercream to complement the cake’s dark theme. Once cooled, carefully layer the cakes and spread frosting generously on top and around the cake.
Notes
- Use gel food coloring for vibrant, consistent crimson color without altering the batter’s texture.
- Ensure cakes are completely cooled before frosting to prevent melting.
- This cake pairs well with dark chocolate shavings or fresh berries for garnish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 420 Kcal
- Sugar: 34g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
