This is a classic cake though looking at the ingredients it doesn’t seem much. It is generally known for its red color and cream cheese frosting. The first time I attempted this I increased the amount of cocoa powder and ended up with a delicious chocolate cake haha that wasn’t red.
At my second attempt I did a little more research and found a recipe that is worth trying which resulted in a very moist and good tasting cake.
You might have noticed it is marron rather than brighter red, yes it is because of the cocoa powder brand I used. So your cake might turn out in a different color. Also when using the dye add it bit by bit and use as needed to attain the color you want.
2 cups all-purpose flour
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of salt
2 Tablespoons unsweetened, cocoa powder
2 cups sugar ( I only used 1 1/2 cups)
1 cup vegetable oil or canola
1 cup buttermilk (I couldn’t find buttermilk so I used milk and mixed it with the vinegar and left it for 5 minutes. If you do this no need to add the vinegar like the rest of the recipe says.)
2 teaspoon of vanilla extract
1-2 oz. red food coloring, depends how deep you want the color
1 teaspoon of white distilled vinegar
½ cup of prepared plain hot coffee (don’t skip this ingredient)
1) Preheat oven to 325F or 160-170C.
2) In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
3) In a large bowl, combine the sugar and vegetable oil.
4) Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
5) Stir in the coffee and white vinegar.
6) Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
7) Generously grease and flour two round, 9 inch cake pans with shortening and flour. (I used a bundt cake pan).
8)’ Pour the batter evenly into each pan.
9) Bake in the middle rack for 30-40 minutes, or until a toothpick inserted in center comes out clean. Do not over bake as cake will continue to cook as it cools.
10) Let pans cool on a cooling rack until the pans are warm to the touch.
11) Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
12) Remove the cakes from the pan and let them cool.
13) Frost the cake with cream cheese frosting when the cakes have cooled completely.
Notes~TIPS~Be sure to not overbake! Check the cake at 30 minutes as some ovens run really hot.Cakes are really moist and you may need to refrigerate them to firm them up before stacking and frosting.To bake cupcakes, bake for 18-20 minutes, checking at the 18 minute mark.
Taken from Divas can cook
Cream cheese frosting:
2oz cream cheese, softened
1 1/2cups whipping cream
1/2cup powdered sugar
In chilled large bowl, mix cream cheese and milk until smooth. Beat in whipping cream and powered sugar with electric mixer on high speed, scraping bowl occasionally, until soft peaks form. Frost top of 13×9-inch cake or fill and frost cake layers. Store loosely covered in refrigerator.
(You can use any frosting you wish but I prefered this because it is not too sweet. I didn’t use the milk instead I used 200ml whipping cream and 125ml thick cream.)
Taken from betty crocker