This classic Southern dessert never goes out of style and it never fails to please.
Photo by Iuliia Nedrygailova
SERVES 12
Cake
2½ cups all-purpose flour
1½ cups sugar
3 tablespoons unsweetened cocoa
1 tablespoon baking powder
1 teaspoon kosher salt
1½ cups unsalted butter, melted
1 cup buttermilk
1 teaspoon vanilla extract
1½ ounces red food coloring
2 large eggs
Cream Cheese Frosting
1½ pounds cream cheese, softened
5 cups confectioner’s sugar, sifted
1 stick (½ cup) unsalted butter, softened
1½ teaspoons vanilla extract
Preheat oven to 350 F. Butter and flour the bottom and sides of three 8- or 9-inch cake pans. Set aside.
Cake
In a medium bowl, whisk together flour, sugar, cocoa, baking powder and salt. In the bowl of a stand mixer fitted with the whisk attachment, combine butter, buttermilk, vanilla, food coloring and eggs. Change to the paddle attachment and add the flour ingredients to the wet mixture one-third at a time, mixing until just combined. Divide evenly among the prepared pans. Bake 25–30 minutes until a cake tester inserted in the middle comes out clean. Remove pans from oven and cool in pans for 10 minutes. Remove layers to cooling racks and cool completely, about 1 hour.
Frosting
In a stand mixer fitted with the paddle attachment, beat the cream cheese, sugar and butter on medium-low speed until well blended. Increase speed to high and mix until fluffy, about 5 minutes. Occasionally turn off mixer to scrape down the sides with a spatula. Reduce speed to medium and add vanilla and blend well. Refrigerate for at least 30 minutes before applying to cake. Frosting can be stored in refrigerator for up to 3 days. (Yields enough for a 3-layer 9-inch cake.)
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