Ingredients
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice/vinegar, let stand 5 minutes)
1 cup vegetable oil
2 large eggs
1 teaspoon white vinegar
1 teaspoon vanilla extract
1–2 tablespoons red food coloring
1 cup unsalted butter (softened, for frosting)
1 (8 oz) cream cheese (softened)
3 cups powdered sugar
1/2 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round or square pans.
Sift flour, sugar, cocoa powder, baking soda, and salt into a large bowl.
In another bowl, whisk buttermilk, oil, eggs, vinegar, and vanilla until smooth.
Gradually add wet ingredients to dry ingredients, mixing until just combined. Fold in red food coloring until desired color.
Divide batter evenly between prepared pans. Bake 28-32 minutes, or until a toothpick inserted in center comes out clean.
Let cakes cool in pans 10 minutes, then turn out onto wire racks to cool completely.
For frosting: Beat butter and cream cheese on medium speed until smooth and creamy. Gradually add powdered sugar, then vanilla, and beat on high until light and fluffy. Frost between layers and on top and sides.
Notes
Use natural cocoa powder for proper chemical reaction
For halal/dairy-free buttermilk: Mix 1 cup plant-based milk (e.g., almond, oat) with 1 tbsp lemon juice/vinegar
Adjust red food coloring gradually to avoid over-coloring
Store in airtight container at room temperature for 1 day or refrigerate for up to 5 days
- Prep Time: 20
- Cook Time: 30
- Category: Classic American Cake Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (approx. 1/12 of 2-layer cake)
- Calories: 420
- Sugar: 55g
- Sodium: 400mg
- Fat: 23g
- Saturated Fat: 12g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg