February 12, 2010 § Leave a comment


– 2  1/2 cups (6 dl) flour
– 1 teaspoon baking powder
– 1 teaspoon salt
– 2 tablespoons cocoa powder
– 4 tablespoons red liquid food coloring
– 4.5 ounces (125 g), around 1/2 cup butter, room temp
– 1  1/2 cup (3.6 dl) sugar
– 2 egg, room temp
– 1 teaspoon vanilla extract
– 1 cup (2.4 dl) buttermilk
– 1 teaspoon white wine vinegar
– 1 teaspoon baking soda

{ frosting }
– 16 ounces (250 g) cream cheese, room temp
– 4.5 ounces (125 g) butter, room temp
– 1 teaspoon vanilla extract
– 2 cups (4.8 dl) confectioner’s sugar

Sift together flour, baking powder and salt. In a separate bowl, using an electric mixer beat room temperature butter and sugar until smooth and creamy for 2-3 minutes. Add in the room temperature eggs one at a time. Beat until smooth. Add in the vanilla and mix.

In a small cup, mix the liquid food coloring with cocoa powder until smooth paste. Add the coloring mixture into the batter. Scrape down the sides of the bowl a few times with a rubber spatula while beating the batter even.

Taking turns, start gradually adding the flour mixture and buttermilk into the batter. First sift in around third of the dry ingredients, and then third of the buttermilk. Keep adding the ingredients and end with the flour mixture. Beat until well combined.

In a small bowl, combine the vinegar and baking soda. Add the fizzing mixture into the batter, and stir well with a rubber spatula. Pour the batter immediately into a round well buttered and floured cake pan (around 11 inch/27 cm).

Bake at 350 F (175 C) for around 30 minutes until a toothpick comes out clean when inserted in the center of the cake. Let cool for 10 minutes, and turn the pan over on a platter to remove the cake. Allow to cool completely before frosting.

To prepare the frosting, beat softened cream cheese and butter using an electric mixer until smooth. Add in vanilla and mix. Gradually sift in the confectioner’s sugar while beating on slow speed. Turn the mixer on high, and beat until light and smooth.

Spread the frosting on the top and sides of the cake. If you’d like, refrigerate the cake for 1 hour to set the frosting. You can also serve the cake with softer frosting. Cut with a sharp bread or cake knife.

{ recipe adapted from pinch my salt and saveur }

Borrowed from “Sparkling Ink”


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