Description
Ingredients
Scale
- 2 ½ cups all-purpose flour: Provides the structure of the cake, ensuring it’s light yet dense.
- 1 tsp baking powder: Acts as a leavening agent, giving the cake a slight lift.
- ½ tsp baking soda: Works in tandem with the vinegar to help the cake rise and ensures proper browning.
- ½ tsp salt: Enhances all the flavors in the cake.
- 2 tbsp unsweetened cocoa powder: Adds the signature chocolate flavor that complements the red color.
- 1 cup unsalted butter (softened): Provides richness and moisture, contributing to the cake’s butteriness.
- 2 cups granulated sugar: Sweetens the cake and helps achieve a balanced flavor.
- 4 large eggs (room temperature): Binds the ingredients together, adding richness and moisture.
- 1 cup buttermilk (room temperature): Gives a slight tanginess and moisture to the cake, enhancing its tenderness.
- 2 tsp vanilla extract: Introduces a fragrant note that rounds out the flavors.
- 1 tbsp red food coloring: Provides the iconic red hue of the cake.
- 1 tsp distilled white vinegar: Reacts with the baking soda to help the cake rise and adds depth to the flavor.
The optional cream cheese glaze enhances the cake’s indulgence:
- 4 oz cream cheese (softened): Adds richness and a creamy texture.
- 1 cup powdered sugar: Sweetens and thickens the glaze.
- 2–3 tbsp milk: Helps achieve the desired consistency for drizzling.
- ½ tsp vanilla extract: Adds flavor and balance to the glaze.
Instructions
- Preheat and Prepare: Begin by preheating your oven to 325°F (163°C). Grease and flour a bundt pan or loaf pans to ensure easy release after baking.
- Mix Dry Ingredients: In a mixing bowl, whisk together the 2 ½ cups of all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and 2 tbsp unsweetened cocoa powder. Ensure these dry ingredients are well combined.
- Cream Butter and Sugar: In a large mixing bowl, beat 1 cup softened unsalted butter and 2 cups granulated sugar together until the mixture is light and fluffy. This should take about 3-4 minutes to achieve the right texture.
- Incorporate Eggs: Add the 4 large eggs one at a time to the butter and sugar mixture, mixing well after each addition. This ensures a well-combined batter.
- Add Wet Ingredients: In another bowl, mix 1 cup room temperature buttermilk, 2 tsp vanilla extract, 1 tbsp red food coloring, and 1 tsp distilled white vinegar. Gradually add this mixture to the batter, alternating with the dry ingredients in three additions. Mix on low until just combined to prevent overmixing.
- Pour Batter: Transfer the batter to the prepared pan, using a spatula to smooth the top for an even bake.
- Bake: Place the pan in the preheated oven and bake for 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 15 minutes.
- Cool and Glaze: Turn the cake out onto a wire rack to cool completely. For the optional cream cheese glaze, whisk together 4 oz softened cream cheese, 1 cup powdered sugar, 2-3 tbsp milk, and ½ tsp vanilla extract until smooth. Drizzle over the cooled cake.