1Coat a thin layer of butter on the bottom of the pan and attach parchment paper as a cake liner.
2Coat a thin layer of butter on the bottom of the pan and attach parchment paper as a cake liner.
3Coat a thin layer of butter on the bottom of the pan and attach parchment paper as a cake liner.
4In a bowl, add all-purpose flour, baking soda, baking powder, salt, cocoa powder, and granulated sugar.
5In a bowl, add all-purpose flour, baking soda, baking powder, salt, cocoa powder, and granulated sugar.
6In a bowl, add all-purpose flour, baking soda, baking powder, salt, cocoa powder, and granulated sugar.
7Whisk the dry ingredients together until well combined and set aside.
8Whisk the dry ingredients together until well combined and set aside.
9Whisk the dry ingredients together until well combined and set aside.
10In a separate bowl, add eggs, oil, whole milk, white vinegar, vanilla extract, and red food coloring.
11In a separate bowl, add eggs, oil, whole milk, white vinegar, vanilla extract, and red food coloring.
12In a separate bowl, add eggs, oil, whole milk, white vinegar, vanilla extract, and red food coloring.
13Whisk the wet ingredients together until well combined.
14Whisk the wet ingredients together until well combined.
15Whisk the wet ingredients together until well combined.
16Add the dry ingredients to the wet ingredients and mix until very smooth.
17Add the dry ingredients to the wet ingredients and mix until very smooth.
18Add the dry ingredients to the wet ingredients and mix until very smooth.
19In a small pot, add milk and butter and heat at medium heat until the milk starts simmering very gently.
20In a small pot, add milk and butter and heat at medium heat until the milk starts simmering very gently.
21In a small pot, add milk and butter and heat at medium heat until the milk starts simmering very gently.
22Remove the hot milk and butter from the heat once simmering.
23Remove the hot milk and butter from the heat once simmering.
24Remove the hot milk and butter from the heat once simmering.
25Add about 1/3 to half of the hot liquid into the cake batter, mixing gently at first to prevent spills, then mix until well combined.
26Add about 1/3 to half of the hot liquid into the cake batter, mixing gently at first to prevent spills, then mix until well combined.
27Add about 1/3 to half of the hot liquid into the cake batter, mixing gently at first to prevent spills, then mix until well combined.
28Add the remaining hot liquid to the batter and mix until combined.
29Add the remaining hot liquid to the batter and mix until combined.
30Add the remaining hot liquid to the batter and mix until combined.
31Scrape off the side and bottom of the bowl to ensure everything is evenly incorporated.
32Scrape off the side and bottom of the bowl to ensure everything is evenly incorporated.
33Scrape off the side and bottom of the bowl to ensure everything is evenly incorporated.
34Pour the batter into the prepared pans.
35Pour the batter into the prepared pans.
36Pour the batter into the prepared pans.
37Bake in the preheated oven at 330ºF (165ºC) for 35-40 minutes (for 8-inch cakes) or 15-20 minutes (for 12 cupcakes) until the top bounces back gently and a toothpick comes out clean with a few crumbs.
38Bake in the preheated oven at 330ºF (165ºC) for 35-40 minutes (for 8-inch cakes) or 15-20 minutes (for 12 cupcakes) until the top bounces back gently and a toothpick comes out clean with a few crumbs.
39Bake in the preheated oven at 330ºF (165ºC) for 35-40 minutes (for 8-inch cakes) or 15-20 minutes (for 12 cupcakes) until the top bounces back gently and a toothpick comes out clean with a few crumbs.
40Set the cake aside until it cools down completely.
41Set the cake aside until it cools down completely.
42Set the cake aside until it cools down completely.
43Once cooled, detach the side using a small cake spatula, flip, take off the pan, and flip it back.
44Once cooled, detach the side using a small cake spatula, flip, take off the pan, and flip it back.
45Once cooled, detach the side using a small cake spatula, flip, take off the pan, and flip it back.
46Optionally, trim the top of the cake to make it more even.
47Optionally, trim the top of the cake to make it more even.
48Optionally, trim the top of the cake to make it more even.
49To make cake crumbs for decoration, bake the trimmed cake top at 300 F for about 15 minutes until dried, taking it out once or twice to ensure even cooking and crushing it into smaller pieces.
50To make cake crumbs for decoration, bake the trimmed cake top at 300 F for about 15 minutes until dried, taking it out once or twice to ensure even cooking and crushing it into smaller pieces.
51To make cake crumbs for decoration, bake the trimmed cake top at 300 F for about 15 minutes until dried, taking it out once or twice to ensure even cooking and crushing it into smaller pieces.
52For the frosting, whip soft butter, powdered sugar, and salt at medium to medium-high speed until very fluffy for about 5 minutes.
53For the frosting, whip soft butter, powdered sugar, and salt at medium to medium-high speed until very fluffy for about 5 minutes.
54For the frosting, whip soft butter, powdered sugar, and salt at medium to medium-high speed until very fluffy for about 5 minutes.
55Add cold cream cheese (left at room temperature for about 15 minutes) and whip at high speed until evenly combined.
56Add cold cream cheese (left at room temperature for about 15 minutes) and whip at high speed until evenly combined.
57Add cold cream cheese (left at room temperature for about 15 minutes) and whip at high speed until evenly combined.
58Whip even more for a few additional minutes to make fluffier frosting.
59Whip even more for a few additional minutes to make fluffier frosting.
60Whip even more for a few additional minutes to make fluffier frosting.
61Drop a big scoop of frosting on the first cake layer and spread it to make it flat.
62Drop a big scoop of frosting on the first cake layer and spread it to make it flat.
63Drop a big scoop of frosting on the first cake layer and spread it to make it flat.
64Place the second cake layer on top.
65Place the second cake layer on top.
66Place the second cake layer on top.
67Drop another big scoop of frosting and spread it all over the surface evenly for the crumb coat, ensuring it's thin to seal crumbs.
68Drop another big scoop of frosting and spread it all over the surface evenly for the crumb coat, ensuring it's thin to seal crumbs.
69Drop another big scoop of frosting and spread it all over the surface evenly for the crumb coat, ensuring it's thin to seal crumbs.
70Chill the cake in the fridge if the frosting is getting too soft before applying the final coat.
71Chill the cake in the fridge if the frosting is getting too soft before applying the final coat.
72Chill the cake in the fridge if the frosting is getting too soft before applying the final coat.
73Finish the final coat and decoration as desired; a rustic look can be achieved with a cake spatula.
74Finish the final coat and decoration as desired; a rustic look can be achieved with a cake spatula.
75Finish the final coat and decoration as desired; a rustic look can be achieved with a cake spatula.
76If needed, chill the cake in the fridge before decorating the top to prevent squishing the corner frosting.
77If needed, chill the cake in the fridge before decorating the top to prevent squishing the corner frosting.
78If needed, chill the cake in the fridge before decorating the top to prevent squishing the corner frosting.
Ingredients
280 g All-purpose flour
280 g All-purpose flour
280 g All-purpose flour
1 tsp Baking soda
1 tsp Baking soda
1 tsp Baking soda
1 tsp Baking powder
1 tsp Baking powder
1 tsp Baking powder
1 tsp Salt
1 tsp Salt
1 tsp Salt
13 g Cocoa powder
13 g Cocoa powder
13 g Cocoa powder
350 g Granulated sugar
350 g Granulated sugar
350 g Granulated sugar
100 g Egg
100 g Egg
100 g Egg
172 g Oil
172 g Oil
172 g Oil
120 g Whole milk
120 g Whole milk
120 g Whole milk
30 g White vinegar
30 g White vinegar
30 g White vinegar
10 g Vanilla extract
10 g Vanilla extract
10 g Vanilla extract
2 tsp Gel paste red food coloring
2 tsp Gel paste red food coloring
2 tsp Gel paste red food coloring
240 g Hot milk
240 g Hot milk
240 g Hot milk
56 g Unsalted butter, melted
56 g Unsalted butter, melted
56 g Unsalted butter, melted
225 g Soft butter (for frosting)
225 g Soft butter (for frosting)
225 g Soft butter (for frosting)
500 g Powdered sugar (for frosting)
500 g Powdered sugar (for frosting)
500 g Powdered sugar (for frosting)
0.25 tsp Salt (for frosting)
0.25 tsp Salt (for frosting)
0.25 tsp Salt (for frosting)
450 g Cold cream cheese (for frosting)
450 g Cold cream cheese (for frosting)
450 g Cold cream cheese (for frosting)
1 tsp Vanilla extract (optional, for frosting)
1 tsp Vanilla extract (optional, for frosting)
1 tsp Vanilla extract (optional, for frosting)
Equipment
2 8-inch pansparchment paperbowlwhiskstand mixer with a paddle attachment (optional)small potcake spatulaovencupcake pan (optional)
Tips
For best results, measure ingredients with a scale.
Using cold cream cheese is key to making a stiffer frosting.
If the frosting gets too soft, chill it in the fridge to firm up.
Double the amount of butter in the frosting for an even stiffer cream cheese frosting.
When baking, try not to open the oven door frequently.
Wrap the cake surface tightly and store it in the fridge; for a fluffier texture, leave it at room temperature for some time before serving.
You can bake cupcakes with this recipe; a half batch makes a dozen cupcakes.