Ingredients
- Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 tablespoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, at room temperature
- 2 extra-large eggs, at room temperature
- 2 tablespoons red food coloring (1 ounce)
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
- Frosting:
- 8 ounces cream cheese, room temperature
- 4-6 cups sifted confectioners' sugar, sifted
- 1 stick unsalted butter, room temperature
- 1 teaspoon vanilla extract (Mexican preferred)
- 1/2 teaspoon butter flavoring (Wilton)
Preparation
Step 1
Cake:
Preheat the oven to 350°.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
In bowl of a stand mixer, mix the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Gradually mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed. Pour into cake pans, molds, or cupcake pans and place in the oven.
If using smaller than a regular cake pan mold begin checking at 15 minutes.
Bake until a toothpick inserted in the center comes out clean.
Let cool for 10 minutes in pan.
Remove and let cool completely--I place layer cakes in the freezer to help in decorating.
Frosting:
In a stand mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.) Reduce the speed of the mixer to low. Add the vanilla and butter flavoring, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally).
Store in the refrigerator until somewhat stiff, before using.
May be stored in the refrigerator for 3 days.