Light, moist, melt-in-your-mouth goodness that is everything you want and more.
Author: One Moore Bite
Makes: 24
Ingredients
2½ cups all-purpose flour
1½ cups organic cane sugar
3 tablespoons unsweetened cocoa powder
1½ teaspoons baking soda
1 teaspoon salt
2 eggs*
1 cup canola oil
½ cup sour cream
1 cup buttermilk
1 oz red food coloring
2 teaspoons vanilla extract
2 teaspoons white vinegar
Cream Cheese Frosting
16 oz cream cheese*
1 stick unsalted butter*
1½ cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon heavy cream
Instructions
Preheat oven to 350 degrees F. If making a cake, butter two 8"x2" or 9"x1.5" baking pans and dust with cocoa powder. For cupcakes, line 24 muffin cups with paper liners and set aside.
In the bowl of a stand mixer, combine the flour, sugar, cocoa powder, baking soda, and salt.
Add the liquid and sour cream, 1 ingredient at a time, followed by the eggs, one at a time, mixing to incorporate between each addition (save the food coloring for last!). Occasionally stop the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl to make sure everything is well mixed.
Distribute the batter evenly between the prepared pans/muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the (cup)cakes to a cooling rack. For round cakes, use a knife or offset spatula to loosen the sides of each cake from the pan. After 10-15 minutes, turn the cakes out of the pans (or take the cupcakes out of the tins) and allow to cool completely before frosting, about 1 hour.
For the frosting
In the bowl of a stand mixer, cream together the butter and cream cheese on medium speed until light and fluffy.
Turn the mixer speed to low and add the powdered sugar, about ½ cup at a time. Mix until thoroughly incorporated.
Add the vanilla and heavy cream, and mix on medium speed for about 2 minutes until the frosting has increased in volume and is smooth.
To frost cupcakes
Use the back of a spoon or a decorating bag and tip (or resealable plastic bag with the end snipped off!) to frost the cooled cupcakes.
For layer cakes, level the top of each layer with a serrated knife and place one layer on a cake board (use a dollop of frosting to help it stick). Frost the top of the first layer, stack the second layer on top (leveled side down) and frost the rest of the cake with a very thin layer of icing using an offset spatula. Refrigerate the cake for 15 minutes or until the icing layer has hardened. This is a crumb coat that will ensure to red crumbs get into your pretty ivory frosting! Once the crumb coat has set, continue frosting the cake with the remainder of the cream cheese mixture.
Notes
*Make sure these are at room temperature before you begin!