Ingredients
Scale
-
- 2 and 1/2 cups of all-purpose flour
- 1 and 1/2 cups of granulated sugar
- 1 tsp of baking soda
- 1 tsp of salt
- 1 tsp of cocoa powder
- 1 and 1/2 cups of vegetable oil
- 1 cup of buttermilk, at room temperature
- 2 large eggs, at room temperature
- 2 tbsp of red food coloring
- 1 tsp of white distilled vinegar
- 1 tsp of vanilla extract
- 1 tsp (or more, as needed for color) of purple food coloring
- For the Cream Cheese Frosting:
-
- 1 pound of cream cheese, softened
- 2 sticks of unsalted butter, at room temperature
- 1 tsp of vanilla extract
- 4 cups of sifted confectioners’ sugar
-
Instructions
-
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
- In a large bowl, whisk together vegetable oil, buttermilk, eggs, red and purple food coloring, vinegar, and vanilla until smooth.
- Gradually mix in dry ingredients, stirring until the batter is smooth.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat cream cheese, butter, and vanilla until smooth. Gradually add sugar, beating until fluffy.
- Frost the cake layers and assemble the cake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes