Description
This stunning three-layer cake features a tender, velvety crumb with a subtle hint of cocoa and a vibrant red hue. Topped with a cloud-like cream cheese frosting and crunchy pecans, it is the perfect showstopper for any special occasion.
Ingredients
- 312g all-purpose flour
- 300g granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 240ml buttermilk, room temperature
- 1 tablespoon white distilled vinegar
- 350ml vegetable oil
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 450g cream cheese, softened
- 226g unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1/2 cup crushed pecans
Instructions
- Preheat oven to 350°F (175°C) and lightly oil and flour three 9-inch round cake pans.
- Sift together the flour, sugar, baking soda, salt, and cocoa powder in a large bowl.
- In a separate bowl, whisk the vegetable oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract until smooth.
- Using a stand mixer on medium-low speed, gradually mix the dry ingredients into the wet ingredients until just combined.
- Divide batter evenly among the pans and bake for 30 minutes, rotating halfway through, until a toothpick comes out clean.
- Cool the cakes in the pans briefly, then invert onto a wire rack to cool completely.
- Whip the cream cheese, butter, and powdered sugar on high speed for 5 minutes until light and fluffy.
- Stack the cooled cake layers with frosting in between, then cover the outside and top with crushed pecans.
Notes
To ensure the most vibrant color, use a high-quality gel food coloring which provides a deeper pigment without thinning the batter. Always sift your powdered sugar before making the frosting to prevent any lumps, ensuring a silky smooth finish that is easy to spread.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American