Ingredients
- All-purpose flour: 2 1/2 cups
- Unsweetened cocoa powder: 1/2 cup
- Baking soda: 1 teaspoon
- Salt: 1 teaspoon
- Granulated sugar: 2 cups
- Vegetable oil: 1 cup
- Buttermilk: 1 cup
- Large eggs: 2
- Red food coloring: 2 ounces
- Vanilla extract: 1 teaspoon
- White vinegar: 1 teaspoon
- Cream cheese: 8 ounces
- Butter: 1/2 cup
- Powdered sugar: 4 cups
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Step 2: In a large bowl, whisk together flour, cocoa powder, baking soda, and salt. In a separate bowl, combine sugar, oil, buttermilk, eggs, red food coloring, and vanilla extract.
- Step 3: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. In a small bowl, combine vinegar and baking soda. Immediately add to the batter and stir well.
- Step 4: Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool completely.
- Step 5: For the icing, beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, beating until light and fluffy.
- Step 6: Frost the cooled cake with the red cream cheese icing.
Notes
- Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week to keep the icing firm.
- To revive a slightly dry slice, microwave for 10-15 seconds; the moisture from the cake will redistribute and soften it.
- Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream to complement the rich cake and tangy icing.
- For a deeper "black" velvet color, let the cocoa powder bloom in the hot buttermilk for a few minutes before adding to the other ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American