- 10
Ingredients
- 3 cups cake flour (not self-rising)
- 1 teaspoon baking soda
- 1 1/2 teaspoons Dutch-processed cocoa powder, sifted
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1 cup vegetable oil
- 2 cups sugar
- 4 large eggs, at room temperature
- One 1-ounce bottle red food coloring
- 1 teaspoon cider vinegar
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
- 1 recipe Cream Cheese Frosting
Preparation
Step 1
Position rack in lower third of oven and preheat oven to 350*. Butter two 9-by-2-inch round cake pans, then line bottoms with parchment and butter it as well. Lightly dust pans with flour, tapping pans on counter to shake out excess.
Sift together cake flour, baking soda, and cocoa; set aside.
In bowl of stand mixer fitted with paddle attachment (or in large mixing bowl, using handheld mixer), cream butter, oil, and sugar together on medium-low to medium speed for 5 to 7 minutes, until very pale and thick. Add eggs one at a time, beating well after each addition. Add food coloring, vinegar, and vanilla and mix for 1 to 2 minutes. Add sifted dry ingredients in thirds, alternating with buttermilk, beginning and ending with flour, scraping down sides of bowl as necessary. Mix for another 1 to 2 minutes.
Remove bowl from mixer and, using rubber spatula, incorporate any ingredients hiding at bottom of bowl, making sure batter is completely mixed. Divide batter evenly between prepared pans and gently smooth tops with spatula. Tap pans firmly on counter top to remove any air bubbles from batter.
Bake for 40 to 50 minutes, until cake tester inserted in center of cake comes out clean. Let cakes cool for 15 minutes, then remove from pans and cool completely on wire rack.
To assemble cake: Level top of one of cake layers with serrated knife so it is flat, then place it cut side down on serving plate (you can keep edges of plate clean by sliding strips of parchment underneath cake while you frost it). Using an offset spatula, spread layer with big dollop of frosting.
Place other cake layer top side up on first layer and frost top and sides with remaining frosting, making big swirls with offset spatula or butter knife. Cake can be stored wrapped in plastic wrap in refrigerator for up to 3 days.
*+Cream Cheese Frosting:+*
Makes about 5 cups
8 tablespoons (1 stick) unsalted butter, cut into chunks, at room temperature
Two 8-ounce packages cream cheese, cut into chunks, at room temperature
1 tablespoon pure vanilla extract
5 to 6 cups confectioners’ sugar
In bowl of stand mixer fitted with paddle attachment (or in large mixing bowl, using handheld mixer), beat butter, cream cheese, and vanilla until smooth and creamy, 3 to 5 minutes. Gradually add confectioners’ sugar, beating until light and fluffy, 5 to 7 minutes. Frosting can be stored in airtight container at room temperature for up to 2 days.