Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Soak baking strips in cold water if using.
- In a large bowl, whisk together cake flour, sugar, baking soda, salt, and cocoa powder.
- In a separate bowl, whisk together vegetable oil, buttermilk, eggs, red food coloring, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined.
- In a small bowl, mix vinegar and baking soda. Quickly add to the batter and mix briefly.
- Divide batter evenly between pans. Bake for 25–30 minutes, or until a toothpick inserted in center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- To make frosting: Beat softened cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar, 1 cup at a time, beating until fully incorporated. Stir in vanilla extract.
- Once cakes are cool, level them if necessary. Spread frosting over one layer, then stack and frost the entire cake.
- Garnish with cake crumbs, chopped pecans, or white chocolate shavings if desired.
- Refrigerate for at least 30 minutes to set the frosting before serving.
Notes
You can substitute red food coloring with beet juice for a natural alternative, though it may slightly change the flavor and color. Store cake in refrigerator for up to 4 days or freeze for up to 3 months.
