Ingredients
- 2 1/4 cups soft wheat flour (White Lily recommended)
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Maple View Dairy buttermilk, room temperature
- 2 ounces red food coloring
- 1 teaspoon distilled white vinegar
- 1 teaspoon pure vanilla extract
- 1/2 cup Maple View Dairy butter, room temperature
- 1 1/2 cups sugar
- 2 large farm-fresh eggs, room temperature
- 2 8-ounce packages cream cheese, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup confectioners’ sugar
- 1 1/2 cups Maple View Dairy heavy whipping cream
Instructions
Preheat oven to 350ºF. Coat two 8 or 9-inch round cake pans with shortening and then dust with flour.
Whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, stir together buttermilk, red food coloring, vinegar, and vanilla extract.
Beat butter until smooth. Gradually add sugar. Beat for 3 minutes or until light. Add eggs one at a time, beating each until fully blended. On low speed, alternate and add half of flour mixture, then half of buttermilk mixture. Repeat, mixing fully between each step.
Spread in pan. Bake 9-inch pans for 25 to 30 minutes. Bake 8- inch pans for 30 to 35 minutes. Remove from oven when a cake tester is clean when removed. Let stand 10 minutes then remove from pan to cooling rack to cool completely, If desired, cut each layer in half lengthwise.
For the frosting:
Beat the cream cheese until smooth. Add the vanilla extract and confectioners’ sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream. Whip until frosting is thick enough to spread. Add more sugar or cream if needed to get the right consistency.
