Ingredients
- Cake:
- 1/2 cup unsalted butter, at room temperature
- 1 1/2 cups sugar
- 2 large eggs
- 2 tablespoons red food coloring
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon distilled white vinegar
- Frosting:
- 8 ounces cream cheese, at room temperature
- 1/2 cup unsalted butter, at room temperature
- 1 pound confectioners' sugar
- 1 teaspoon vanilla extract
Preparation
Step 1
Make the cake: Preheat the oven to 350 degrees. Grease a Bundt pan with vegetable shortening or butter and sprinkle with flour, shaking out the excess. Set aside.
Beat the butter, sugar, and eggs in a large mixing bowl with an electric mixer on medium speed until light and fluffy, about 5 minutes. Add the food coloring, water, and vanilla and mix well.
Sift the four, cocoa powder, baking powder, and salt into a medium bowl. Alternately add this mixture, in three additions, and the buttermilk, in two additions, to the butter-egg mixture, beating on medium speed after each addition.
Combine the baking soda and vinegar in a small bowl and stir into the cake batter, mixing well.
Pour the batter into the prepared Bundt pan and bake until the center of the cake springs back to the touch, 40 to 45 minutes. Remove from the oven and let the cake cool in the pan for about 15 minutes. Invert the cake onto a wire rack and let cool completely.
Make the frosting: Beat the cream cheese and butter in a large mixing bowl with an electric mixer on medium-high speed until fluffy. Gradually add the confectioners' sugar and vanilla and beat until the mixture is smooth.
Gently spread the frosting on the top and sides of the cooled cake. Slice and serve.