Prep 1 hr
Cook 2 hrs
I loooove this recipe.... I make cake pops out of them... Soooo good.... ***Note: For the cake to have the proper rise and color, you must use natural cocoa powder; do not substitute Dutch-processed cocoa. *** ***Note: Do not use low-fat or nonfat cream cheese or the frosting will turn out too soupy to work with. This frosting has a softer, looser texture than other frostings; it won't work with a three-layer cake. If the frosting becomes too soft to work with, let it chill in the refrigerator until firm.*** ***To make ahead*** The frosting can be refrigerated in an airtight container for up to 3 days. Let the frosting stand at room temperature until slightly softened, about 1 hour, then whip with an electric mixer on medium speed until smooth, about 2 minutes.***
- 29.58 ml natural cocoa powder, plus more for dusting pans
- 532.32 ml all-purpose flour
- 7.39 ml baking soda
- 0.25 ml salt
- 236.59 ml buttermilk, room temperature
- 2 large eggs, room temperature
- 14.79 ml white vinegar
- 4.92 ml vanilla extract
- 29.58 ml red food coloring
- 177.48 ml unsalted butter, cut into 12 pieces and softened
- 354.88 ml granulated sugar
- 946.36 ml cream cheese frosting (recipe will follow cake)
- 2 (453.59 g) package cream cheese, softened
- 147.89 ml unsalted butter, cut into chunks and softened
- 29.58 ml sour cream
- 7.39 ml vanilla extract
- 1.23 ml salt
- 473.18 ml confectioners' sugar (you can add an extra cup if needed)
- ***Cake Recipe***.
- Adjust an oven rack to the middle position and heat to 350 degrees. Grease, line with parchment or wax paper, and dust with cocoa powder two 9-inch cake pans.
- Whisk the flour, baking soda, and salt together in a medium bowl. In another medium bowl, whisk the buttermilk, eggs, vinegar, and vanilla extract together. In a small bowl, mix 2 tablespoons of the cocoa and red food coloring together to a smooth paste.
- In a large bowl, beat the butter and sugar together with an electric mixer on medium-high speed until light and fluffy, 3 to 6 minutes. Reduce the mixer speed to low and beat in one-third of the flour mixture, followed by half of the buttermilk mixture. Repeat with half of the remaining flour mixture and the remaining buttermilk mixture. Beat in the remaining flour mixture until just combined. Beat in the cocoa mixture until the batter is uniform.
- Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined. Scrape the bater into the prepared pans, smooth the tops, and gently tap the pans on the counter to settle the batter. Bake the cakes until a toothpick inserted in the center comes out with a few crumbs attached, about 25 minutes, rotating the pans halfway through baking (I didn't do this).
- Let the cakes cool in the pans for 10 minutes. Run a small knife around the edge of the cakes, then flip them out onto a wire rack. Peel off the parchment paper, flip the cakes right side up, and let cool completely before frosting, about 2 hours.
- Line the edges of a cake platter with stripes of parchment or wax paper to keep the platter clean while you assemble the cake. Place one of the cake layers on the platter (before doing this, place a small blob of icing in the center to hold the cake in place). Spread 1 cup of the frosting over the top, right to the edge of the cake. Place the other cake layer on top and press gently to adhere. Frost the cake with the remaining frosting (I did a crumb coat first, then sealed the cake with more icing) and remove the parchment strips from the platter before serving.
- ***Cream Cheese Frosting***.
- Beat the cream cheese, butter, sour cream, vanilla, and salt together in a large bowl with an electric mixer on medium-high speed until smooth, 2-4 minutes.
- Reduce mixer speed to medium-low, slowly add the confectioners' sugar, and beat until smooth, 4 to 6 minutes. Increase the mixer speed to medium-high and beat until the frosting is light and fluffy, 4 to 6 minutes.