Ingredients
✓ 2 cups all-purpose flour
✓ 1/2 cup unsweetened cocoa powder
✓ 1 teaspoon baking soda
✓ 1/2 teaspoon salt
✓ 1 cup (2 sticks) butter, softened
✓ 1 1/2 cups granulated sugar
✓ 4 large eggs
✓ 1 teaspoon vanilla extract
✓ 1 cup buttermilk
✓ 1/2 cup vegetable oil
✓ 1 teaspoon white vinegar
✓ 8 ounces cream cheese, softened
✓ 1 cup powdered sugar
✓ 1/2 teaspoon vanilla extract
✓ 1/4 teaspoon salt
Instructions
✓ Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
✓ In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
✓ In a separate bowl, beat butter and sugar until light and fluffy, about 2 minutes.
✓ Add eggs one at a time, then vanilla.
✓ Alternately add buttermilk and dry ingredients, beginning and ending with dry ingredients.
✓ Add oil and vinegar last, mixing just until combined.
✓ Pour batter into prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
✓ Cool completely in pans before removing.
✓ Beat cream cheese and butter until smooth.
✓ Gradually add powdered sugar and vanilla.
✓ Add a pinch of salt to balance sweetness.
✓ Frost cooled cake with cream cheese frosting.
Notes
The cake can be baked up to 2 days ahead and stored in the fridge. Frosting can be made a day ahead.
Nutrition
- Calories: 350
- Sugar: 30
- Sodium: 180
- Fat: 18
- Carbohydrates: 50
- Fiber: 2
- Protein: 4