Ingredients
Dry Ingredients
- 2 ½ cups cake flour
- ½ cup unsweetened cocoa powder
- 1 tbsp baking powder
- ½ tsp salt
- 1 ¾ cups granulated sugar
Wet Ingredients
- ¾ cup unsalted butter, softened
- 4 large eggs, room temperature
- 1 cup buttermilk
- 2 tsp pure vanilla extract
- Red food coloring (enough to achieve desired pink hue)
Topping
- Cream cheese frosting (for topping)
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans thoroughly to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the cake flour, unsweetened cocoa powder, baking powder, and salt until well combined.
- Cream butter and sugar: In a separate bowl, beat the softened unsalted butter with the granulated sugar until the mixture becomes light in color and fluffy in texture, which helps to aerate the batter.
- Add eggs: Incorporate the eggs one at a time into the creamed butter and sugar mixture, beating well after each addition to keep the batter smooth and emulsified.
- Add wet flavorings and color: Mix in the buttermilk, pure vanilla extract, and red food coloring. Stir gently until all ingredients are fully combined and the batter attains the desired pink hue.
- Combine dry and wet ingredients: Gradually fold the dry ingredient mixture into the wet ingredients, taking care to mix just until smooth and no dry flour pockets remain to keep the cake tender.
- Bake the cakes: Evenly divide the batter between the prepared pans. Place them in the oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and frost: Allow the cakes to cool in their pans for 10 minutes, then transfer them onto wire racks to cool completely. Once fully cooled, frost the cakes generously with cream cheese frosting.
Notes
- Ensure your eggs and buttermilk are at room temperature for better batter consistency.
- You can adjust the amount of red food coloring to achieve your preferred shade of pink.
- To make cream cheese frosting, use softened cream cheese, butter, powdered sugar, and vanilla extract.
- This cake stores well in the refrigerator for up to 3 days when covered.
- Allow the cake to come to room temperature before serving for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American