Ingredients
Cake
- 2 2/3 cups cake flour
- 1/3 cup cocoa powder, sifted (I like Hershey’s)
- 1 teaspoon kosher salt
- 1 1/2 cups neutral vegetable oil, like canola
- 1 2/3 cups sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- scant 1 cup buttermilk
- 1 1/2 teaspoons baking soda
- 2 teaspoons white vinegar
- 1/4 cup cold water (or food coloring, if you must)
Frosting
- Buttercream frosting, to decorate (classic vanilla or Swiss meringue buttercream)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch cake pans and line the bottoms with parchment paper for easy cake removal, or alternatively prepare muffin tins if making cupcakes.
- Sift Dry Ingredients: Sift together the cocoa powder, cake flour, and kosher salt into a bowl to eliminate lumps and ensure even distribution, particularly important for the cocoa powder to avoid clumping.
- Mix Oil and Sugar: In a large mixing bowl fitted with a paddle attachment, beat the vegetable oil and sugar on medium speed until fully combined and slightly lightened in color. This creates a smooth base for the batter.
- Add Eggs and Vanilla: Reduce mixer speed to low and add the eggs one at a time, mixing each almost fully before adding the next. Stir in vanilla extract. Scrape down the bowl and continue mixing on medium until the mixture is emulsified and smooth.
- Incorporate Flour and Buttermilk: With the mixer on low, add the sifted flour mixture and buttermilk alternately in two additions each—flour, buttermilk, flour, buttermilk. Scrape the bowl and mix again gently until just combined for a tender crumb.
- Create Reaction with Baking Soda and Vinegar: In a small bowl, whisk together the baking soda and white vinegar; it will fizz like a mini volcano. Quickly add this mixture and the cold water to the batter and beat on medium speed for about 10 seconds to combine evenly. Scrape the bowl once more.
- Bake the Cake: Divide the batter evenly between the prepared cake pans or muffin tins. Place them on the center rack of the oven and bake until a toothpick inserted in the center comes out clean—about 25 to 35 minutes for cake layers or 18 to 20 minutes for cupcakes.
- Cool and Remove Cakes: Allow the cakes to cool in the pans until they can be handled without oven mitts but are still warm. Turn them out onto cooling racks and carefully remove the parchment paper from the bottoms. Let cool completely before decorating.
- Decorate: Once cooled, layer and frost the cakes using classic vanilla buttercream or Swiss meringue buttercream for a smooth, creamy finish.
Notes
- Sifting the dry ingredients thoroughly is crucial to avoid lumps, especially with cocoa powder.
- Carefully remove cakes from pans by running a small offset spatula around the edges to prevent damage.
- The vinegar and baking soda react to help leaven the cake, contributing to its signature light texture without food coloring.
- Buttercream frosting can be made ahead and stored refrigerated; bring to room temperature before spreading.
- Use neutral oil such as canola for a clean flavor that won’t overpower the cake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
