Directions
- 1Combine half a cup of milk and two teaspoons of apple cider vinegar. Let it sit for about 5 minutes until it curdles.
- 2Sift together 1 1/4 cups of flour, 1/4 teaspoon of salt, 1 tablespoon of cocoa powder, and 1/2 teaspoon of baking soda.
- 3In a stand mixer, add 1/4 cup of softened butter and 1/2 cup of sugar and beat vigorously.
- 4Add one large egg at room temperature and mix using a spatula to get everything from the sides and bottom of the bowl.
- 5Drizzle in 3 oz of oil slowly, then add the milk and vinegar mixture along with 1 teaspoon of vanilla extract.
- 6Add the dry ingredients in two segments to avoid overworking the batter.
- 7Add 1 tablespoon of red food coloring and mix until fully incorporated.
- 8Grease two 6 inch cake pans with oil and add a piece of parchment paper at the bottom.
- 9Divide the batter evenly between the prepared cake pans and bake at 350F for 17-19 minutes.
- 10Once the cakes have cooled, level them with a serrated knife.
- 11For the cream cheese frosting, mix 8 oz of softened cream cheese, 8 tablespoons of softened butter, 2 cups of powdered sugar, 4 tablespoons of heavy cream, 2 teaspoons of vanilla extract, and 1/2 teaspoon of salt.
- 12Add a good amount of frosting to the first layer, then stack the second cake layer on top and frost the entire cake.
Ingredients
- 0.5 cup whole milk
- 2 teaspoon vinegar
- 1.25 cup all purpose flour
- 0.25 teaspoon salt
- 0.5 teaspoon baking soda
- 1 tablespoon cocoa powder
- 0.25 cup softened butter
- 0.5 cup sugar
- 3 oz oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food dye
- 8 oz cream cheese
- 8 tablespoons softened butter
- 2 cup powdered sugar
- 4 tablespoons heavy cream
- 2 teaspoon vanilla extract
- 0.5 teaspoon salt
Equipment
knifestand mixerspatulawhisksifter6 inch cake panscake turnerscale
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