southern plate
– Unsalted butter – Granulated sugar – Eggs – Buttermilk – Red food coloring or beetroot powder – Baking soda – White vinegar – Cake flour or all-purpose flour – Cocoa powder – Salt
In a large bowl, using a hand or stand mixer, cream together the butter and sugar until light and fluffy. In a separate bowl, mix together the red food coloring and the buttermilk, then add it, the eggs, and the vanilla into the butter mixture and mix just until combined. Stir in the baking soda and vinegar.
*Note* Be sure not to overmix! Overmixing the butter and sugar or any of the steps could result in a dense cake. To keep the cake light and fluffy mix each step just until combined
In a small bowl, whisk the flour, cocoa powder, and salt together. Fold the dry ingredients into the wet ingredients and then pour the cake batter into the prepared bundt cake pan.
In a small bowl, whisk the flour, cocoa powder, and salt together. Fold the dry ingredients into the wet ingredients and then pour the cake batter into the prepared bundt cake pan.
Bake for 45 to 50 minutes until a toothpick inserted in the center comes out clean. Cool for 10 minutes and then invert the cake and place it on a wire rack to cool completely.
To make the frosting, blend cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk, and mix thoroughly. If needed, add more milk to achieve the desired consistency. Spoon the frosting over the cake and optionally garnish with chocolate powder or shavings.
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