- 1
Ingredients
- 1 1/2 cups unsalted butter, softened
- 1 cup sugar
- 1 cup firmly packed light brown sugar
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1/3 cup natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup whole buttermilk
- 1 (1-ounce) bottle red food coloring
- 1 tablespoon distilled white vinegar
- 1 teaspoon vanilla extract
- Cream Cheese Frosting
- ream Cheese Frosting
- Yield: approximately 6 cups
- 2 (8-ounce) packages cream cheese, softened
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 8 cups confectioners’ sugar
- 1 . In a large bowl, beat cream cheese, butter, and vanilla at medium speed with an electric mixer until creamy. Gradually add confectioners’ sugar, beating until smooth.
Preparation
Step 1
1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour. Line bottoms of pans with parchment paper; spray with nonstick baking spray with flour. Set aside.
2. In a large bowl, beat butter and sugars at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition.
3. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Add flour mixture to butter mixture in thirds, alternating with buttermilk, beginning and ending with flour mixture. Stir in food coloring, vinegar, and vanilla. Beat until well combined, stopping occasionally to scrape sides of bowl. Divide batter evenly among prepared pans.
4. Bake until a wooden pick inserted in center comes out clean, approximately 25 minutes. Let cool in pans on wire racks 10 minutes. Remove from pans, and let cool completely on wire racks.
5. Spread Cream Cheese Frosting between layers and on top and sides of cake. Store, covered, in refrigerator up to 2 days.