Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cocoa powder
1/2 teaspoon salt
1 cup buttermilk room temperature
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup (2 sticks) unsalted butter softened
2 cups granulated sugar
2 large eggs
2 tablespoons red food coloring
For the Cream Cheese Frosting:
16 oz cream cheese softened
1 cup (2 sticks) unsalted butter softened
8 cups powdered sugar sifted
2 teaspoons vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Whisk flour baking soda cocoa powder and salt; set aside.
3. Combine buttermilk white vinegar and vanilla; set aside.
4. Cream butter and sugar until light and fluffy 3-5 minutes.
5. Beat in eggs one at a time.
6. Stir in red food coloring until fully incorporated.
7. Alternate adding dry mix and buttermilk mix beginning and ending with dry; mix just to combine.
8. Divide batter between pans.
9. Bake 25-30 minutes or until a skewer comes out clean.
10. Cool 10 minutes in pans then turn out to cool completely on a rack.
11. Frosting: Beat cream cheese and butter until smooth; gradually add powdered sugar; beat until fluffy; mix in vanilla.
12. Frost cooled cakes generously.
Notes
For an extra “bloody” finish drizzle a little additional red food coloring over the frosted cake just before serving.
For best texture keep ingredients like buttermilk and butter at room temperature.
Store in an airtight container in the refrigerator up to 3-4 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 550 kcal
- Sugar: 65 g
- Sodium: 320 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 70 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 100 mg