For the cake:

270 gr all-purpose flour
½ teaspoon of Baking Soda
1 teaspoon Baking Powder
25 gr of Cocoa Powder
250 ml whole milk
1 tablespoon lemon juice or white vinegar
¾ cup vegetable oil
300 g of sugar
2 eggs
¼ teaspoon salt
2 teaspoons of Vanilla Essence
2 tablespoons of Red Coloring

For the frosting:

400 gr of cream cheese at temp.  atmosphere
180 g unsalted butter at room temperature
160 g of icing sugar


For the cake:

Preheat the oven to 180°C
Butter and flour 2 15 cm molds.  diameter.

In a bowl, sift the flour, add the Baking Soda, Baking Powder, Cocoa Powder and set aside.

Mix whole milk and lemon juice or vinegar and let sit for 10 minutes.
In a container, add the vegetable oil and sugar.  Beat and add the eggs, Salt, Vanilla Essence, Red Coloring.

Beat until you obtain a homogeneous mixture and then add the sifted dry ingredients.

Pour the milk mixture with lemon and integrate.

Divide the mixture between 2 molds and bake for 40-45 minutes or until cooked.
Let cool for 15 minutes before unmolding.

For the frosting:

In a bowl, beat the cream cheese.
Add the butter and icing sugar and continue beating until integrated.

To assemble the cake:

Cut each cake into 2 equal parts.
Put the frosting on each layer of the cake.

Cover with frosting on all sides.
Decorate with cake crumbs.


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