Ingredients
Scale
- 2 ¼ cups plain / all-purpose flour
- ¼ cup corn starch
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup canola oil
- 125 g unsalted butter, melted and cooled
- 1 ½ cups caster sugar
- 2 large eggs
- 1 teaspoon white vinegar
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 2 tablespoons red liquid food colouring or 1 tablespoon gel food colouring
- 125 g unsalted butter, at room temperature
- 250 g cream cheese, at room temperature
- 4 cups icing sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 160°C/320°F (fan-forced) or 180°C/355°F (standard). Grease and line two 8-inch pans.
- Sift together the flour, corn starch, cocoa powder, baking soda, and salt in a large mixing bowl.
- In another bowl, whisk together the oil and cooled butter, then add the sugar, eggs, vinegar, buttermilk, vanilla, and food coloring; mix well.
- Combine the wet and dry ingredients; whisk until just combined.
- Distribute the batter evenly between the two prepared pans and bake for 35-40 minutes.
- Let cakes cool for 10 minutes in the pans, then transfer to a wire rack to cool completely.
- For the frosting, beat together the butter and cream cheese until creamy. Add icing sugar, lemon juice, and vanilla, and mix until thick and pale.
- If needed, level the cakes, place one layer on a plate, and spread with frosting. Top with the second layer and frost the top and sides.
- Sprinkle cake crumbs on top if desired and refrigerate for 1-2 hours.
Notes
Use high-quality gel food coloring for better color and texture. Store in the fridge for 3-4 days or freeze slices for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 50g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg