- Average
- 15 mins
- 30 mins
- Average budget
Ingredients
- 3.5 tablespoons unsweetened cocoa powder
- 8 tablespoons buttermilk
- 8 tablespoons either beet, strawberry or cherry grated juice
- 1 teaspoon Salt
- 1.5 teaspoons vanilla
- 1 cup canola oil
- 1.5 cups Sugar
- 2 eggs
- 2.5 cups sifted all-purpose flour
- 1 teaspoon vinegar
- 8 ounces package cream cheese, softened
- 4 tablespoons butter, softened
- 1 cup icing sugar
- 1 teaspoon vanilla extract
- 1.5 teaspoons Baking soda
Preparation
Step 1
Cake: Preheat oven to 350 degrees F, and grease two 9 inch round pans.
Step 2
Make a paste of cocoa and strawberry juice. Set aside. Combine the buttermilk, salt, and vanilla. Set aside. In a large bowl, mix the oil and sugar together. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated.
Step 3
Stir together baking soda and vinegar, and then gently fold into the cake batter. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting
Step 4
Cream Cheese Icing: Using a mixer, blend remaining ingredients – cream cheese, butter, icing sugar, and vanilla extract – until smooth and creamy. Spread cream cheese frosting between layers and on top of cake.
Refrigerate until ready to serve.