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1h
12 servings
0
A moist, tender, and vibrant red cake layered with a luscious cream cheese frosting.
Calories
Protein
Carbs
Fat
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
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Read instructions and get ready to cook
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a large bowl, beat butter and sugar with an electric mixer until light and fluffy.
Add eggs one at a time, mixing well after each addition. Gradually add vegetable oil, mixing until combined.
Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Stir in red food coloring, vanilla extract, and white vinegar until well combined.
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes, then remove and cool completely on wire racks.
In a large bowl, beat cream cheese and confectioners' sugar with an electric mixer until smooth and creamy.
Place one cake layer on a serving plate. Spread a layer of frosting evenly over the top. Place the second cake layer on top. Frost the top and sides of the cake with the remaining frosting.
Slice and serve the cake at room temperature.
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