I have to admit that I am not much of a cake girl, but knowing that I would be baking in my mothers fancy convection oven sealed the deal. Cake was for desert. The next step was what kind of cake should I make. I was thinking chocolate and then carrot, and in the end I wanted something that would go well with cream cheese frosting. I borrowed the cake recipe from Martha Stewart, and added a little less coco powder than she did. I wanted this cake to scream red, and it did. Everyone thoroughly enjoyed the cake and its sinfully good frosting.
- Unsalted butter, for cake pans
- 2 1/2 cups cake flour, not self-rising
- 1 tsp salt
- 1/8-1/4 cup cocoa powder- add 1/8 for a brighter red cake, ¼ for a deeper red cake.
- 1 1/2 cups sugar
- 1 1/2 cups canola oil
- 2 large eggs
- 1/4 cup red food coloring
- 1 tsp pure vanilla extract
- 1 cup buttermilk
- 1 1/2 tsp baking soda
- 2 tsp white vinegar
Preheat oven to 350 degrees. Grease cake pans with unsalted butter and dust with flour. Combine dry ingredients in a medium bowl; cake flour, salt coco powder; set aside.
Fit your electric mixer with the paddle attachment and combine the eggs and sugar, beat for a few minutes; add eggs one at a time. Add food coloring and vanilla; please not that red food color can stain your kitchen, so be careful!
Add flour and buttermilk to mixture; alternating and scraping down sides as you go. In a small bowl mix baking soda and vinegar; add to batter. Beat for 10 seconds and then divide evenly into cake pans.
Bake for 30-35 minutes till toothpick comes out clean. Cool cakes on racks before frosting.
Cream Cheese Frosting