Cook Time: 30minutes
Total Time: 40 minutes
Ingredients:
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup unsweetened cocoa powder
- 1 cup buttermilk, room temperature
- 2 tbsp sour cream
- 1 tsp vanilla extract
- 1 1/2 tbsp white vinegar
- red food coloring
Instructions:
⇆
Instructions:
- Preheat the oven to 350 F, then butter and line two 8" round cake pans with parchment or place liners in cupcake pans for 2 dozen (24) cupcakes.
- In a measuring cup, combine the buttermilk and vinegar. Set aside.
- Cream together the butter and sugar until light and fully, then add the eggs, one at a time, scraping the bowl after each addition. Stir in the sour cream and vanilla extract.
- Sift together the flour, baking soda, salt, and cocoa in a separate bowl.
- Add the half the flour mixture to the butter, then half buttermilk. Repeat, and stir all ingredients are just combined. Stir in the red food coloring.
- Pour into your prepared cake pans or use a medium cookie scoop to place batter into your lined cupcake pans.
- Bake 18-24 minutes for cupcakes or 25-30 minutes for cake, until a tester inserted in the center of the cake (or a middle cupcake) comes out clean.
- Allow the cake to set 10 minutes in the pan before inverting onto a cooling rack to cool completely before decorating. You may also double wrap the slightly warm layers in plastic wrap and freeze for up to two months.
Hope You Enjoy
Tags:
Sweets