Cookies, Coffee and Chaos

This is a people choice cake. It is so moist and the perfect cake for fall football season, especially if you add in a little black food coloring. When the “dawgs” play in the fall and I make it with the swirl, I will be sure to come back and add those pictures in.

This time, it’s spring and we’re going over for a cookout with friends. I needed a quick, delicious, non-layered cake. I wouldn’t call this cake quick, as I had to wait longer than I wanted for it to finish baking. However, bagging the cream cheese icing and decorating it there was half of the fun.

I am thankful for my bestie Alice (Austin) who knows photography and the portrait mode on her phone for these pics! And for her feedback of this recipe! I love that she is always down for taste testing and a good time. Honestly, could not do this life without her! We have many more years and recipes together so from this point forward, she will be fondly known as Alice in my future posts.

This recipe is all of the things found in a bakers pantry. Nothing too wild and out there like I have seen in some recipes. I also saw a recipe that lists the ingredients directly under the directions, and it was a game changer for me! Not to have to scroll back to the top to find the ingredients I needed, it was all on the same page. When you are working with red food coloring, it makes a difference.

Ingredients

Directions

Preheat your oven to 350*

Grease and flour 2 8″ cake pans, or a bundt pan in this case.

Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set this bowl aside. ( 2 eggs, 1 + 1/2 cup oil, 1 cup buttermilk, 1 Tbs vinegar, 1 tsp vanilla, 2 oz red food coloring)

Place all of the dry ingredients into your mixing bowl and stir together with wire whisk. (2 + 1/2 cups AP flour, 2 cups of sugar, 1 Tbs cocoa, 1 tsp salt, 1 tsp baking soda)

Add the wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.

Pour batter into your desired cake pans or bundt pan and gently drop onto counter a few times to release any air bubbles.

For 2 8″ cake pans, bake 30 minutes, for a bundt pan bake for roughly 50 minutes, or until center is firm.

Let cool in pan on wire rack for 10 minutes, then turn out onto rack to finish cooling. While your cake is cooling, make your frosting.

Cream Cheese Frosting

Beat your cream cheese and butter on high until creamy, add in vanilla.