This stunning Southern classic features a velvety, tender crumb with a subtle cocoa undertone and vibrant crimson color that's absolutely show-stopping. Crowned with luxurious cream cheese frosting, this elegant cake is perfect for celebrations and special occasions that demand a touch of timeless sophistication.
⏱️95 min
📊Medium
👥12 servings
🍽️Dessert
vegetarianfestivefamily
Ingredients
280 gall-purpose flour
30 gcocoa powder
5 gbaking soda
3 gsalt
110 gunsalted butter
200 ggranulated sugar
2 pieceslarge eggs
120 mlbuttermilk
15 mlwhite vinegar
10 mlvanilla extract
30 mlred food coloring
240 gcream cheese
280 gpowdered sugar
Instructions
1PREHEAT AND PREPARE PANS: Preheat your oven to 175°C (350°F). Grease two 23-cm (9-inch) round cake pans with butter and line the bottoms with parchment paper. This ensures easy removal and even baking. Dust the sides lightly with flour to prevent sticking.
2MIX DRY INGREDIENTS: In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Sifting is essential here as it aerates the flour and prevents lumps, resulting in a tender, velvety crumb. Mix these ingredients together with a whisk until completely combined and uniform in color.
3CREAM BUTTER AND SUGAR: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer on medium-high speed for 3-4 minutes until the mixture is light, fluffy, and pale in color. This creaming process incorporates air into the batter, which helps the cake rise evenly. Scrape down the sides of the bowl frequently with a spatula.
4INCORPORATE EGGS AND FLAVORINGS: Add the eggs one at a time to the creamed butter mixture, beating well after each addition to ensure proper emulsification. In a separate small bowl, combine the buttermilk, white vinegar, vanilla extract, and red food coloring. The vinegar reacts with the baking soda to create lift and tang. Add half of the dry mixture to the butter mixture, mix until just combined, then add the buttermilk mixture, followed by the remaining dry ingredients, beating on low speed until just combined. Do not overmix, as this can result in a tough, dense cake.
5BAKE THE CAKE LAYERS: Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake in the preheated oven for 30-35 minutes, or until a wooden toothpick inserted in the center comes out with just a few moist crumbs clinging to it. The cakes should spring back when lightly touched and the tops should have a slight dome. Remove from the oven and allow to cool in the pans for 15 minutes before turning out onto wire racks to cool completely.
6PREPARE CREAM CHEESE FROSTING: While the cakes cool, make the frosting by beating softened cream cheese and butter together on medium speed for 2-3 minutes until light and fluffy. Gradually add the powdered sugar, 60g at a time, beating on low speed after each addition to avoid clouds of sugar. Beat until smooth, creamy, and spreadable with a consistency that holds its shape. The frosting should be thick enough to frost the cake but not so stiff that it tears the crumb.
7ASSEMBLE AND FROST THE CAKE: Once the cake layers are completely cooled to room temperature, place the first layer on a cake plate or stand. Spread a generous layer of cream cheese frosting (about 80g) over the top, leaving a 12mm border. Place the second layer on top and frost the entire outside of the cake with the remaining frosting, using an offset spatula for a smooth finish. Refrigerate the assembled cake for at least 30 minutes before serving to allow the frosting to set and make slicing cleaner.