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Export 11 ingredients for grocery delivery
Step 1
Preheat your oven to 335°F and prepare three 6” x 2” pans or two 8" x 2” cake pans with cake goop or your preferred pan release. It also works well in all pans from a bundt pan to a cupcake.
Step 2
Combine the eggs, vegetable oil, buttermilk, vinegar, butter, vanilla, and red food coloring in a medium bowl and set it aside. I recommend using food coloring gel instead of liquid food coloring. My favorite brands are ChefMaster, and Americolor super red.
Step 3
Combine the flour, sugar, cocoa powder, salt, and baking soda in the bowl of your stand mixer with the paddle attachment. Mix this on low speed for a few seconds to combine.
Step 4
Add the liquid ingredients to the dry and mix on medium speed until the batter is fully incorporated and smooth (about 1 minute). Don't forget to scrape the bowl to ensure all the ingredients are evenly mixed.
Step 5
Divide the cake batter evenly between the prepared cake pans (I like to use my scale for accuracy).
Step 6
Bake the cakes for 35-40 minutes until a toothpick inserted in the center comes out clean and the tops bounce back when lightly touched.
Step 7
Cool the cakes in the pans for about 10 minutes, then flip them out onto a cooling rack to finish cooling.
Step 8
If you are going to layer and frost the same day, pop the cake layers into the freezer for about an hour, no need to wrap them. Otherwise, wrap the layers in plastic wrap and freeze them for up to a week. Pro-Tip: Wrapping the cakes while they’re still warm seals in all of the moisture, making them safe to freeze.
Step 9
Place the softened butter in the bowl of your stand mixer with the paddle attachment. Mix on low until it is smooth and lump-free.
Step 10
Add in the softened cream cheese and combine on low until smooth and completely homogeneous. Scrape the bowl to make sure it is all incorporated.
Step 11
Add in the powdered sugar one cup at a time, mixing on low to avoid throwing powdered sugar out of the bowl.
Step 12
Add the vanilla extract and salt. A traditional vanilla flavor from vanilla extract goes well with cream cheese, but I love using orange extract or lemon extract for a unique taste.
Step 13
If you are not going to use the frosting immediately, cover it and place it in the refrigerator.
Step 14
Trim the tops of the cake layers off and save them in a bowl. You will use these to make crumbs to decorate the cake.
Step 15
Place the first chilled cake layer on a cake board, add a large scoop of cream cheese frosting, and spread evenly across the cake layer. A chilled cake will be easier to frost with the cream cheese frosting.
Step 16
Place the second layer of cake on top and repeat the filling and layering process.
Step 17
Frost the exterior of the cake with a crumb coat to lock in those red crumbs. Chill the cake for a few minutes before applying the final coat.
Step 18
Apply enough cream cheese frosting to cover the outside of the cake evenly. Cream cheese frosting can make really pretty spatula patterns, but I choose to do a simple smooth finish using a bench scraper.
Step 19
Crumble the extra cake trimmings into crumbs and gently press them into the sides of the cake, and then sprinkle on top as well.
Step 20
Using your piping tip of choice, pipe dollops of cream cheese frosting on top of the cake.
Step 21
This cake will last for about 4 days in the refrigerator, I recommend covering the cake in plastic wrap after cutting so that it doesn’t dry out.
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