Description
I came up with this recipe after going through tons of recipes and reviews. I like nice solid cakes, and this one is a little on the dense side but it’s moist and has good amounts of chocolate and vanilla so that you can taste them but they’re not overpowering. It is to-die-for good with frosting that is not too sweet or heavy.
Ingredients
- 3 cups all-purpose flour
- 2 cups white sugar
- 3 tablespoons unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- 1 ¼ teaspoons salt
- 3 eggs
- 1 ½ cups vegetable oil
- 1 ½ cups buttermilk
- ½ cup sour cream
- 2 tablespoons red food coloring
- 1 tablespoon vanilla extract
- 1 ½ teaspoons white vinegar
- 2 (8 ounce) packages cream cheese, at room temperature
- 1 cup white sugar
- ¼ cup all-purpose flour
- ½ teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Butter and flour two 9×2-inch cake pans.
- Sift flour
- sugar
- cocoa powder
- baking soda
- baking powder
- and salt together in a bowl and set aside.
- Whisk eggs in a large mixing bowl until yolks are broken. Add oil
- buttermilk
- sour cream
- red food coloring
- vanilla extract
- and vinegar; mix to combine. Add flour mixture in 3 batches
- mixing by hand as little as possible so as not to overbeat. If mixing with an electric mixer
- add flour mixture and mix until just incorporated. Divide batter evenly between the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean
- 35 to 40 minutes. Remove from the oven and let cool for 10 minutes before removing cakes from pans to cool completely on a wire rack
- 20 to 30 minutes more.
- Meanwhile
- whip cream cheese in a bowl using an electric mixer on high speed until light and fluffy
- about 5 minutes. Scrape into a different bowl.
- Sift sugar
- flour
- and salt together in a medium saucepan. Turn heat to medium-high and whisk in milk and vanilla extract slowly until there are no lumps. Cook until it starts to bubble and becomes thick and pudding-like
- 7 to 8 minutes. Pour into a mixing bowl and refrigerate for 10 minutes.
- Whisk chilled mixture using an electric mixer with a whisk attachment for 5 minutes. Add whipped cream cheese slowly
- whisking until you have a smooth frosting
- about 5 minutes more. Use to frost cooled cake.
Prep Time: 25 mins
Cook Time: 45 mins
Total Time: 1 hr 30 mins
Servings: 12