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Prep Time
10 mins
Cooking Time
1 h
Total Time
2 h
Serves
20

Ingredients

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
salt
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
sugar
375 mL
3
eggs
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

Method

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.)

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Characteristics

Dessert Nut Free Party Vegetarian

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/20 of the recipe)
Calories:
360
Fat:
21 g
Saturated Fat:
13 g
Carbs:
39 g
Fibre:
1 g
Sugar:
26 g
Cholesterol:
90 mg
Protein:
5 g
Sodium:
330 mg