Skip to Content
Prep Time
10 mins
Cooking Time
1 h
Total Time
2 h


2 ½ cups
cake flour, sifted
625 mL
3 tbsp
cocoa powder
45 mL
1 tsp
baking powder
5 mL
1 tsp
baking soda
5 mL
1 tsp
5 mL
1 ¼ cups
buttermilk, room temperature
300 mL
2 tbsp
red food colouring
30 mL
2 tsp
apple cider vinegar
10 mL
¾ cup
unsalted butter, room temperature
175 mL
1½ cups
375 mL
1 tbsp
vanilla extract
15 mL
Cream Cheese Frosting:
2 pkg
plain, brick-style cream cheese, cold
8 oz each
1/2 cup
unsalted butter, softened
125 mL
1½ cups
icing sugar, sifted
375 mL
1 tsp
vanilla extract
5 mL


Step 1

Preheat oven to 350ºF (180ºC). Whisk together flour, cocoa powder, baking powder, baking soda and salt; set aside. In measuring cup, whisk together buttermilk, food colouring and vinegar; set aside.

Step 2

In separate bowl, use electric mixer on medium speed to beat butter and sugar until light and fluffy, about 2 min. Beat in eggs one at a time, incorporating each fully before adding next. Beat in vanilla. With mixer on low speed, alternately mix in the dry mixture in 3 parts with the buttermilk mixture in 2 parts, starting and ending with the dry mixture. Scrape the bowl as needed between additions.

Step 3

Scrape batter into 2 greased and parchment-lined 9-in. (23-cm) round cake pans, smoothing the tops. Bake 30 to 35 min. until a tester comes out clean when inserted into centre of cake. Let stand 10 min. before running a sharp knife around edge and turning cake onto wire rack to cool completely. Remove parchment paper.

Step 4

Meanwhile, use electric mixer (clean beaters) beat the cream cheese until smooth then beat in the 1/2 cup (125 mL) butter until light and fluffy. Beat in icing sugar and vanilla just until smooth. Cut each cake horizontally into 2 layers. Place 1 layer on a serving platter; spread top with about 3/4 cup (175 mL) icing. Repeat process twice more. Top with last cake layer; spread remaining icing on top. Refrigerate at least 1 hr. to set icing before serving. Gather crumbs accumulated on platter to sprinkle on top to decorate cake. (Tip: Use a heart-shaped stencil for the crumb sprinkling when making cakes to celebrate loved ones.)


Using cold instead of room temperature cream cheese will keep frosting thick so it won’t need as much icing sugar to be easily spreadable; just make sure to beat the cheese until smooth before adding the butter.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Dessert Nut Free Party Vegetarian

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/20 of the recipe)
21 g
Saturated Fat:
13 g
39 g
1 g
26 g
90 mg
5 g
330 mg
icon close
information icon

To serve you better, Safeway is introducing 360Health Pharmacy & Wellness,
our digital pharmacy service.

This page will redirect to where you can manage
your prescriptions, request refills, and book appointments, all in one place.


Check Out Our New Mobile App

A Fresh Way to Find Savings

Learn MoreArrow
Mobile App Image