Cooking Instructions
1.
Preheat oven to 325 degrees F (160 degrees C). Grease and line two 6-inch cake pans with parchment paper.
2.
Whisk together
Whole Milk (3/4 cup)
and
Distilled White Vinegar (1 Tbsp)
and set aside.
3.
In a medium mixing bowl, whisk together
All-Purpose Flour (1 1/2 cups)
,
Salt (1 tsp)
,
Baking Soda (1 tsp)
, and
Baking Powder (1 tsp)
until well combined.
4.
In a separate mixing bowl, cream
Unsalted Butter (1/3 cup)
and
Granulated Sugar (1 cup)
plus 2 Tbsp using a hand mixer or stand mixer on high speed for 3 minutes.
5.
Add
Sour Cream (1/2 cup)
,
Unsweetened Cocoa Powder (4 Tbsp)
,
Red Food Coloring (to taste)
, and
Vanilla Extract (1 tsp)
. Mix on high for 3 minutes.
6.
Add a third of the milk and mix until just combined, then add a third of the dry ingredients and mix until well combined. Repeat, alternating the milk and the dry ingredients while mixing in between each addition until just combined two more times. Make sure not to overmix the batter.
7.
Split the batter evenly into the two prepared pans (about 400 g batter in each pan). Smooth the batter into an even layer with a spoon or offset spatula and tap the pans gently on the counter to get rid of any air bubbles.
8.
Bake the cakes for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
9.
Cool the cakes in the pan for 15 minutes and then turn the cakes out on a rack to cool completely.
10.
While the cakes cool, make the buttercream. Add
Unsalted Butter (3/4 cup)
,
Cream Cheese (4 Tbsp)
,
Vanilla Extract (1 Tbsp)
, and
Powdered Confectioners Sugar (2 3/4 cups)
to a large mixing bowl.
11.
Using a hand mixer or stand mixer, whisk on medium-low until well combined. Then turn the speed up to high and mix for 2 minutes. Set aside.
12.
Once the cakes are completely cool, use a serrated knife to level the cakes. Spread a layer of buttercream onto one cake using a spatula.
13.
Top with the second cake layer and press down gently. Pipe the buttercream to fill in any gaps between the cakes and spread a thin layer of buttercream all over the cake using a spatula.
14.
Refrigerate the cake for 10 minutes and then decorate with the leftover buttercream.
15.
Top with sprinkles, berries, or whatever your heart desires. Enjoy!
