Ingredients
½ cup unsalted butter (room temperature)
2 cups granulated sugar
3 large eggs (separated)
¼ cup vegetable oil
3 tablespoons unsweetened cocoa powder
1 to 2 teaspoons red gel food coloring
1½ teaspoons vanilla extract
1 cup buttermilk
3 cups all-purpose flour
1 teaspoon baking soda ½ teaspoon salt
2 teaspoons white vinegar
Cream Cheese Frosting:
16 ounces cream cheese (full fat, room temperature) ¾ cup unsalted butter (room temperature) 5 cups powdered sugar (plus additional if needed) ¼ teaspoon salt 2 teaspoons vanilla extract
Instructions
1. Preheat oven to 350°F (180°C). Grease and line two 8-inch cake pans with parchment paper.
2. In a large bowl, beat butter, sugar, and egg yolks until combined.
3. In a small bowl, mix oil, cocoa powder, red food coloring, and vanilla until smooth.
4. Add the cocoa mixture to the butter mixture and beat until uniform.
5. Alternate adding buttermilk and flour in three parts, mixing well.
6. Stir in baking soda, salt, and vinegar.
7. Beat egg whites until stiff peaks form, then gently fold into the batter.
8. Divide batter between pans and bake for 27-33 minutes. Cool in pans for 15 minutes before transferring to a rack.
For the Cream Cheese Frosting:
1. Beat cream cheese and butter until smooth.
2. Add half of the powdered sugar, salt, and vanilla; mix on low.
3. Add remaining sugar, then beat on medium until fluffy.
4. Level the cooled cakes, frost the top and sides, and decorate with cake crumbs.
PREP TIME & NUTRITION:
Prep Time: 25 minutes, Servings: 12, Calories: 815, Net Carbs: 111g, Fats: 39g, Protein: 8g