Prep time: 30 min
Cook time: 30 min
Serves: 6-8
Ingredients
Oil Spray for the pans & cooling rack(s)
2.5 cups flour
1.5 cups sugar
1 tsp baking soda
1 tsp salt
1.5 cups veggie oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tbsp (1 oz) red food coloring (this is a lot more than I thought it was, so have a lot on hand)
1 tsp white distilled vinegar
1 tsp cocoa powder
1 tsp vanilla extract
Cream Cheese Frosting (recipe below)
Directions
Preheat oven to 350. Lightly oil and flour 2 round cake pans (I used 9x1 inch).
In a large bowl, sift together flour, sugar, baking soda, salt, cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar and vanilla.
Mix dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Divide cake batter evenly among the prepared cake pans. Place the pans in oven evenly spaced apart. Bake, rotating pans halfway through cooking, until cake pulls away from edges of pans and toothpick inserted in center comes out clean.
Let cakes cool 10 minutes on cooling rack in pan, and then remove from pans. Cool completely on cooling rack.
Make cream cheese frosting (see below)
Cream Cheese Frosting
Ingredients
8 oz butter, softened
8 oz cream cheese, softened
2 cups powdered sugar
1 tsp vanilla extract
Beat ingredients with electric mixer until good and fluffy.
Place one of the two cakes on a plate and frost top liberally. Place second cake on top and frost top and sides. Decorate as desired after that.
Cake should be stored in refrigerator
The Verdict: Cake was good, but a little dry. Need to think up a way to moisten it some...or keep looking for a recipe we like more.
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