Today’s recipe is the best to bring spring at home. Bright red color and cool frosting are enough to make your kitchen feel like spring!
Ingredients
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- 2 1/4 cups sifted cake flour (sifted, then measured) ,
- 2 tablespoons unsweetened cocoa powder ,
- 1 teaspoon baking powder ,
- 1 teaspoon baking soda ,
- 1/2 teaspoon salt ,
- 1 cup buttermilk ,
- 1 tablespoon red food coloring ,
- 1 teaspoon distilled white vinegar ,
- 1 teaspoon vanilla extract ,
- 1 1/2 cups sugar ,
- 1/2 cup (1 stick) unsalted butter, room temperature ,
- 2 large eggs
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- 4 packages (800 gr cream cheese) at room temperature ,
- 1 cup unsalted butter at room temperature ,
- 1 tablespoon vanilla extract ,
- 4 cups powdered sugar
Instructions
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- Preheat oven to 180°C. ,
- Butter and flour three 15 cm cake pans ,
- Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. ,
- Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend. ,
- Using electric mixer, beat sugar and butter in large bowl until well blended. ,
- Add eggs 1 at a time, beating until well blended after each addition. ,
- Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions. ,
- Divide batter between prepared pans. ,
- Bake cakes until tester inserted into center comes out clean, about 27 minutes. ,
- Cool in pans on racks 10 minutes. ,
- Turn cakes out onto racks; cool completely.
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- Beat cream cheese and butter in large bowl until smooth. ,
- Beat in vanilla. ,
- Add powdered sugar and beat until smooth. ,
- Place 1 cake layer, flat side up, on platter. ,
- Spread 1 cup frosting over top of cake. ,
- Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. ,
- Cover and refrigerate. ,
- Let stand at room temperature 1 hour before serving.
