Bake Time:
35 minutes
This cake recipe is both simple and delightful, offering flexibility for personalization. For those aiming to reduce sugar intake, sugar can be easily substituted with stevia or another sweetener of choice. However, it’s important to note that baking, unlike cooking, requires precision, and alterations to ingredients can impact the taste and texture of the cake.
Servings:
12 to 16 slices
Ingredients
Method
Pre-heat oven to 180°C.
Spray two cake tins with nonstick spray, or butter and flour the tins.
Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside.
Using a handheld or stand mixer with a paddle attachment, beat the butter and sugar together on medium-high speed until combined, about 1 min. Scrape down the sides as needed. Add the oil, eggs, vanilla extract, and vinegar and beat on high for 2 min.
With the mixer on low speed, add the dry ingredients in 2-3 additions alternating with the buttermilk. Beat your desired amount of food coloring just until combined. The amount of food coloring will depend on how strong it is and how red you want the cake. I used about 2 tsp of red gel coloring.
Divide batter between cake pans.
Bake for 30 to 35 min or until the tops of the cakes spring back when gently touched and a toothpick inserted in the center comes out clean. Remove from oven and let completely cool down on wire rack.
Cream Cheese Frosting
Add all the ingredients into a mixer. Sieve the icing sugar to avoid lumps.
Mix well until combined. Frost the cake layers and outside of the cake.