Ingredients
- 1 cup unsalted butter room temperature
- 1 1/2 cups sugar
- 2 eggs
- 2 teaspoons cocoa
- 2 ounces red food coloring
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1 cup buttermilk
- 1 1/2 cups sifted cake flour
- 1 1/2 teaspoons white vinegar
- 1 teaspoon baking soda
- Cream cheese filling and frosting, recipe follows
Directions
Place racks in oven on the second and fourth levels. Preheat oven to 350 degrees. Grease and flour 2 (9-inch) cake pans. Cut out a 9-inch round piece of parchment paper, and place on the bottom of each cake pan and grease and flour. Cream butter, sugar and eggs in a heavy duty mixer. Combine cocoa and food coloring, and add to the creamed mixture. Mix the salt and vanilla with the buttermilk in a 2 cup liquid measuring cup, and add to the batter alternating with the flour. Mix the vinegar and baking soda in a small bowl (this will fizz). Carefully and gently fold this into the batter. DO NOT BEAT! Divide batter between the cake pans, and bake for 30 minutes or until the cakes spring back when lightly touched. Remove from oven, and cool on racks for 15 minutes. Invert onto racks, remove parchment paper and cool to room temperature
- 16 ounces cream cheese at room temperature
- 1/2 cup unsalted butter at room temperature
- 2 pounds 10x powdered sugar
- 1 teaspoon vanilla
Beat cream cheese and butter together in a heavy duty mixer until smooth and creamy. Slowly add the sugar 1/2 cup at a time, blending between each addition. Mix in the vanilla. Beat for about 5 minutes until very smooth. Spread between layers of cake and on top and sides. Enjoy!! Yield: Sufficient icing for a 2 layer cake
Hints for success:
- Make sure the oven is preheated to correct temperature.
- Always level cakes before stacking them.
- Make sure the cakes have cooled completely to room temperature before frosting.
- Check icing to be sure it is very smooth.
- Try a variety of different decorating tips available at craft and specialty stores to create interesting effects with your icing.
- Practice using your pastry bags before you attempt writing on your cake!
- Melted chocolate is great to write with.
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By Chef Jerms
your mom
on November 09, 2011
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perfect!!
By HarleyMnnyc
New York,ny
on May 29, 2011
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I'm a trained chef and I love this cake! I don't know what the problem others have had. Maybe they missed the steps . This is like my grandmother used to make. Moist, rich and yummy. There is slot of frosting, but I remember when I used to watch Chez Ray, and we miss him Food Net, he decorated the cake with the frosting so that's why there is so much. This is the perfect cake, I made it again this weekend for the holiday! Chez Ray where r u????
By arabella1
on April 15, 2011
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This was probably the worst recipe I've ever tried. The cake was flat and greasy with no rise. Like other reviewers, I double-checked the freshness of the ingredients, especially, the baking soda and the cake flour. What a huge disappointment after spending so much money on the ingredients and time to prepare. How did this get posted on Food Network? Did anyone try this recipe first? I would not recommend it to anyone.
Read all 31 reviews