recipe 
yields
Serves 6-8
5 cups sugar
5½ cups gluten-free all-purpose flour
½ teaspoon baking soda
2½ teaspoons baking powder
2½ teaspoons salt
⅔ cup cocoa powder
7 eggs
2½ cups vegetable oil
1 tablespoon vanilla extract
2 tablespoons red food coloring
2½ cups buttermilk
1 pound butter, at room temperature
1 pound cream cheese, at room temperature
2 pounds powdered sugar
For the cake:
For the cream cheese icing:
steps
- Make the cake: Preheat oven to 325 degrees. Cut two circles of parchment paper and line the bottom of two (10-inch) cake pans. Grease with nonstick spray.
- In a large bowl, sift dry ingredients together. In a separate bowl, mix wet ingredients together. Add the wet mixture to the dry mixture, and stir well to combine.
- Pour cake batter into prepared cake pans. Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool slightly in their pans, then take them out of the pans and let cool completely.
- Make the icing: In the bowl of a stand mixer fitted with paddle attachment, mix all ingredients until creamy and fluffy.
- Cut each cake crosswise to create two layers. Place one layer on a cake plate or stand and top with 1 cup plus 2 tablespoons icing; spread evenly. Add another cake layer and top with icing, repeating until all four layers have been assembled. Use remaining icing to ice the exterior of the cake.
Date Published: 12.07.21
share
-
Recipe By
Esther Steffenelli
