Ingredients
– 2 1/2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 1 tsp baking soda
– 1 tsp salt
– 1 tsp cocoa powder
– 1 1/2 cups vegetable oil
– 1 cup buttermilk, at room temperature
– 2 large eggs, at room temperature
– 2 tbsp red food coloring
– 1 tsp white distilled vinegar
– 1 tsp vanilla extract
– 1 tsp (or more, as needed) purple food coloring
For the Cream Cheese Frosting:
– 1 pound cream cheese, softened
– 2 sticks unsalted butter, at room temperature
– 1 tsp vanilla extract
– 4 cups sifted confectioners’ sugar
Instructions
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
3. In a large bowl, whisk together the vegetable oil, buttermilk, eggs, red and purple food coloring, vinegar, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet mixture, stirring until the batter is smooth and fully combined.
5. Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
7. To make the cream cheese frosting: Beat together the cream cheese, butter, and vanilla extract until smooth. Gradually add the confectioners’ sugar and continue to beat until light and fluffy.
8. Once the cakes are fully cooled, frost the first layer, add the second layer on top, and then frost the entire cake as desired.
Enjoy!
