Description
A vibrant, farmhouse-style red cake featuring a tender crumb powered by buttermilk and a hint of cocoa. This classic layer cake is finished with a rich cream cheese frosting and a sprinkle of pecans for a truly festive presentation.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened
- 4 cups confectioners’ sugar
- 1/4 cup crushed pecans
Instructions
- Preheat your oven to 350 degrees F (175 degrees C) and lightly oil and flour three 9-inch round cake pans.
- In a large mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
- In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vinegar, and vanilla.
- Gradually mix the dry ingredients into the wet ingredients using a mixer or whisk until a smooth, crimson batter forms.
- Divide the batter evenly among the three prepared pans and bake for approximately 30 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans briefly before moving to a wire rack; once completely cool, frost with a mixture of cream cheese, butter, and sugar, then top with crushed pecans.
Notes
For the best results, ensure your buttermilk and eggs are at room temperature to create a perfectly emulsified batter. If you prefer a more natural look, you can substitute the food coloring with beet puree, though the color will be more of a deep magenta. Allow the layers to cool completely before frosting to prevent the cream cheese from melting.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American