Ingredients
– 2 ½ cups all-purpose flour
– 1 ½ cups granulated sugar
– 1 cup vegetable oil
– 1 cup buttermilk, room temperature
– 3 large eggs, room temperature
– 1 tablespoon cocoa powder
– 2 tablespoons red food coloring
– 1 teaspoon vanilla extract
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 teaspoon white vinegar
– 1 cup fresh strawberries, pureed (plus extra for garnishing)
– 1 cup unsalted butter, softened
– 4 cups powdered sugar
– 1 teaspoon vanilla extract for frosting
Equipment Needed
– Two 9-inch round cake pans
– Mixing bowls
– Electric mixer or whisk
– Rubber spatula
– Measuring cups and spoons
– Parchment paper
– Cooling rack
Step-by-Step Instructions
To get started, I preheat my oven to 350°F (175°C). I then grease my cake pans and line them with parchment paper to ensure easy release later on. In a large mixing bowl, I combine the flour, sugar, cocoa powder, and salt. In a separate bowl, I whisk together the buttermilk, vegetable oil, eggs, and red food coloring until well mixed. Slowly, I incorporate the wet ingredients into the dry ingredients, ensuring everything is mixed properly but not overworked. At this point, my kitchen fills with the rich, sweet aroma of the batter. It’s a good idea to keep a bowl of fresh strawberries nearby for later! (See the next page below to continue steps…)