Directions
- 1Sift together 2.5 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of cocoa powder in a mixing bowl.
- 2In a separate bowl, combine 1.5 cups of canola oil, 1 teaspoon of vinegar, 1 teaspoon of vanilla extract, and 1 ounce of red food coloring.
- 3Cream together 1.5 cups of sugar, 2 eggs, and the red food coloring mixture until well blended.
- 4Gradually add the dry ingredients and 1 cup of buttermilk to the wet ingredients, alternating between the two and beginning and ending with the dry ingredients.
- 5Stop the mixer periodically to scrape down the sides of the bowl.
- 6Prepare two 8-inch round cake pans by greasing them and optionally lining with parchment paper.
- 7Divide the batter evenly between the prepared pans and tap them gently on the counter to release air bubbles.
- 8Bake at 350°F (175°C) for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.
- 9While the cakes bake, prepare the frosting by creaming together 1 block (8 oz) of cream cheese and 1 stick of butter until smooth.
- 10Add 4 cups of confectioners' sugar to the cream cheese and butter mixture and mix well.
- 11Stir in 2 tablespoons of sweet cream (or coffee creamer) and 1 teaspoon of vanilla extract until the frosting reaches the desired consistency.
- 12Once the cakes have cooled, frost them, applying a crumb coat first if desired.
Ingredients
- 2.5 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cocoa
- 1.5 cups canola oil
- 1 teaspoon vinegar
- 1 teaspoon vanilla
- 1 1 ounce bottle red food colouring
- 1.5 cups sugar
- 2 eggs
- 1 cup buttermilk
- 8 oz block cream cheese
- 1 stick butter
- 4 cups confectioner sugar
- 2 tablespoons sweet cream (coffee creamer)
- 1 teaspoon vanilla
Equipment
siftermixing bowlswhiskelectric mixeroffset spatulacake pansoven
Tips
- Sifting the dry ingredients is important for a light and fluffy cake.
- Start with flour and end with flour when alternating with buttermilk to prevent drying out the batter.
- Scrape down the sides of the mixer bowl to ensure all ingredients are incorporated.
- Grease and flour cake pans or use parchment paper to prevent sticking.
- Tap the filled cake pans on the counter to remove large air bubbles.
- Bake at 350°F (175°C) for approximately 25-30 minutes, but watch closely as oven times vary.
- The coffee creamer works well as a substitute for sweet cream.
- Cutting the cake layers in half can make them thinner, but this is optional.
- A crumb coat is applied first for a messy, quick frosting application.
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