Chris, a dear friend from New York City came to quarantine with me during the CV19 shut down. Chris requested a cake from Raven’s for our Easter dinner. I did make a few minor changes. I was VERY skeptical about this recipe. I will say, I was surprised the cake was lovely, light and moist. We all loved the cream cheese frosting. Great recipe….I will add this to the repeats.
2 1/2 cups all purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoons cocoa powder
1 1/2 cups peanut oil
1 cup whole fat buttermilk room temperature
2 large eggs room temperature
1 ounce red food coloring ~ one small container
1 teaspoon distilled white vinegar 2 teaspoon vanilla pasta
16 ounces cream cheese ~ room temperature
1/2 cup butter ~ room temperature
4 cups 10X powered sugar
2 teaspoons vailla paste
Finely chopped pecans for garnish
Preheat oven to 350ºF.
Sift together the flour, sugar, baking soda, salt, baking soda and cocoa powder.
Using an electric mixer, whisk together the oil and buttermilk. Mix in the eggs one at a time, then mix in the food coloring, vinegar, and vanilla paste.
Mix the dry ingredients into the wet just until a batter forms.
Divide the batter evenly between the two. Bake for 35-40 minutes until pick inserted comes out clean.
Make the frosting: whisk together the butter and cream cheese until smooth. Mix in the powdered sugar 1 cup at a time, mixing well in between each addition. Mix in the vanilla paste.
Spread the frosting on the cooled cake and garnish with pecans.
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