Ingredients
Scale
Cake Layers:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk (or milk with 1 tbsp lemon juice)
- 2 tsp vanilla extract
- 2 tbsp red or pink food coloring
- ½ cup unsweetened applesauce or plain yogurt
Frosting:
- 1 cup cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans; line with parchment paper.
- In a large bowl, sift together flour, baking soda, baking powder, and salt. Whisk to combine.
- In a separate bowl, cream butter and sugar until light and fluffy, about 3–4 minutes.
- Beat in eggs one at a time, then mix in vanilla extract, scraping the bowl sides as needed.
- Gradually mix dry ingredients with butter mixture, alternating with buttermilk. Begin and end with dry ingredients.
- Stir in food coloring and applesauce until evenly incorporated.
- Divide batter evenly between prepared pans and bake 25–30 minutes, or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, mixing well. Add vanilla extract and mix until creamy.
- Assemble cake: place one layer on a serving plate, spread frosting evenly, top with second layer, and frost top and sides. Smooth or pipe as desired.
- Decorate with sprinkles, edible flowers, or dusting of powdered sugar for extra flair.
Notes
Ensure cakes are completely cooled before frosting to prevent melting.
Customize by adjusting food coloring or adding fruit puree.
Store leftovers in a refrigerator in an airtight container for 3–4 days.
- Prep Time: 25
- Cook Time: 30