Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk, at room temperature
- 2 large eggs, at room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 ½ cups cream cheese, softened (for frosting)
- 3 cups powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Sift together flour, granulated sugar, baking soda, and cocoa powder in a large mixing bowl.
- In another bowl, whisk together vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until smooth.
- Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.
- Fold in red food coloring carefully until evenly mixed.
- Pour the batter into the prepared pans and smooth the tops with a spatula.
- Bake for 25-30 minutes or until a toothpick comes out clean. Let cool in pans for 10 minutes before transferring to a wire rack to cool completely.
- Prepare the frosting by beating cream cheese until smooth, then add powdered sugar and vanilla extract until fluffy.
- Once cooled, frost between the layers and on top of the cake, adding sprinkles or fresh berries if desired.
Notes
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze cake layers (wrapped securely) for up to 3 months.
- Serve with vanilla ice cream or fresh whipped cream for an added treat.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450 Kcal
- Sugar: 38g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg