Instructions
- Preheat the oven to 170°C.
- Sift the flour, cocoa powder, baking powder, baking soda, and salt into a bowl. Set aside.
- Mix the buttermilk with the red coloring, vanilla extract, and vinegar.
- Beat the butter with the sugar until light, fluffy, and pale.
- Add the eggs one at a time, beating well after each.
- Add the dry ingredients in three additions and the liquids in two additions, starting and ending with dry ingredients.
- Pour the batter into a greased cake pan.
- Bake for 25–30 minutes or until a toothpick comes out clean.
- Cool 15 minutes in the pan, then unmold and cool fully for at least 45 minutes.
- Wrap and refrigerate overnight for best texture.
Frosting
- Beat the butter with icing sugar until combined.
- Add the cream cheese and beat until smooth and creamy.
- Frost the cake or use as filling.
Recipe Details
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins + resting
- Servings: 8–10
- Difficulty: Medium
Variations & Substitutions
- Use gel food coloring for a deeper red.
- Substitute buttermilk with milk + vinegar.
- Add more vanilla for richness.
- Bake as cupcakes (18–20 mins).
Serving Suggestions
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