Ingredients and Weight:
For the Cake: - All-purpose flour: 2 1/2 cups (300g) - Granulated sugar: 1 3/4 cups (350g) - Unsalted butter, softened: 1 cup (2 sticks or 227g) - Buttermilk: 1 cup (240ml) - Large eggs: 2 - Red food coloring: 1-2 tablespoons - Vanilla extract: 1 teaspoon - Cocoa powder: 1/2 cup (32g) - Baking soda: 1 teaspoon - Salt: 1/2 teaspoon
For the Buttercream Frosting: - Unsalted butter, softened: 1 cup (2 sticks or 227g) - Cream cheese, softened: 8 ounces (227g) - Powdered sugar: 3-4 cups (360-480g) - Vanilla extract: 1 teaspoon - Red food coloring (optional): A few drops
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
For the Cake: 1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. 2. In a large bowl, cream together the butter and sugar until light and fluffy. 3. Beat in the eggs one at a time, then stir in the vanilla. 4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. 5. Alternately add the dry ingredients and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined. 6. Stir in the food coloring until the batter is evenly red. 7. Divide the batter between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. 8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
For the Buttercream Frosting: 1. In a large bowl, beat together the butter and cream cheese until smooth and creamy. 2. Gradually add the powdered sugar, beating until light and fluffy. 3. Stir in the vanilla and add a few drops of red food coloring, if desired. 4. Frost the cooled cakes and enjoy!
Nutritional Information:
Per slice (1/8 of the cake): - Calories: 450 - Fat: 25g - Saturated Fat: 15g - Cholesterol: 75mg - Sodium: 200mg - Carbohydrates: 55g - Protein: 5g
Dish Characteristics:
User Comments:
Special Precautions and Tips: