Ingredients

  • 12 tablespoons (6 ounces, or 170 grams) unsalted butter, softened
  • ½ cup (4 ounces, 115 grams) vegetable oil
  • 14 ounces (400 grams) granulated sugar-2 cups
  • 3 large eggs
  • 6 ounces (170 grams) all-purpose flour-1 ¼ cups
  • 5 ounces (140 grams) cake flour- 1 ¼ cups* (see end of recipe for substitute)
  • 2 tablespoons (30 milliliters) natural cocoa powder
  • 1 ½ teaspoons (7 ½ milliliters) baking soda
  • ¾ teaspoon (3 ¾ milliliters) salt
  • 1 cup (240 milliliters) buttermilk
  • ½ cup (120 grams) sour cream
  • 1 tablespoon (15 milliliters) cider vinegar (or white vinegar)
  • 2 teaspoons (10 milliliters) vanilla
  • 2 tablespoons (30 milliliters) red food coloring
  • For the White Chocolate Cream Cheese Frosting:

  • 12 ounces (340 grams) cream cheese
  • 8 ounces (230 grams) good quality white chocolate, chopped or callets
  • 24 ounces (680 grams) unsalted butter, softened-3 cups or 6 sticks
  • 24 ounces (680 grams) powdered sugar-6 cups
  • 1 tablespoon (15 milliliters) vanilla

Instructions

  1. Preheat oven to 350 F (180 C). Spray three 8-inch round cake pans with Baker’s Joy or grease and flour.
  2. Beat butter, oil and sugar on medium-high speed for 3 minutes. Add eggs one at a time and beat until incorporated.
  3. In a 2 cup measuring cup combine buttermilk, sour cream, vinegar and vanilla and whisk to blend.
  4. Whisk together flours, baking soda, salt and cocoa (sift if there are noticeable lumps of cocoa or flour after whisking). Add dry mixture to butter mixture and stir on low until the dry ingredients just start to get moistened. Add half of buttermilk mixture and stir until it is just incorporated. Add remaining liquids and stir to combine. Gently stir in red food coloring and mix for about 30 seconds, scraping down once until the batter is uniform and smooth.
  5. Pour into prepared pans and bake for about 25-30 minutes until a cake tester comes out clean. Be sure this rich tender batter is fully done or you could encounter structural problems Cool 20 minutes in pan and then turn out to a cooling rack. Cool completely if using immediately, or wrap in two layers of plastic wrap if using later. I suggest working with this cake when it is chilled since it is very fragile. Frost the cooled cake with White Chocolate Cream Cheese Buttercream or your buttercream of choice. Enjoy!
  6. *Cake flour substitute: Use 125 grams all-purpose plain flour and 15 grams cornstarch or potato starch in place of cake flour.
  7. For the White Chocolate Cream Cheese Frosting:

  8. In a medium microwave-safe bowl soften the cream cheese until warm. Stir in the white chocolate and microwave on high for 45 seconds and stir to melt the white chocolate into the cream cheese. If needed heat in 15 second intervals and stir until the chocolate is melted. Place in the refrigerator or freezer to cool while you prepare the rest of the frosting.
  9. Beat the butter with the paddle attachment of a standing mixer for 3 minutes until very light and fluffy. Add the powdered sugar 1 cup at a time and mix slowly, increasing speed when the sugar is incorporated, until all the powdered sugar is added. Add the vanilla and beat on high for 30 seconds to lighten.
  10. When the cream cheese mixture is cool, gradually add it to the frosting in the mixer bowl with the speed set to medium low. When all the cream cheese mixture is added beat for one minute on medium high. Use immediately or rebeat for one minute on medium high before using.