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Serves: 8

Preparation Time: 20 minutes

Cooking Time: 35 minutes


  • To make the cake
    • 1 ½ cups of all-purpose flour
    • 1 ½ cups of granulated sugar
    • ¼ cup of cornstarch
    • ¼ cup of unsweetened cocoa powder
    • ½ tablespoon of baking soda
    • ¾ teaspoon of baking powder
    • ¾ teaspoon of salt
    • 2 large eggs
    • ¾ cup of buttermilk
    • ½ cup of warm water
    • ¼ cup vegetable oil
    • ½ teaspoon vanilla extract
    • ½ teaspoon distilled white vinegar
    • 2 tablespoons red food coloring
  • To make the frosting
    • 8 ounces of softened cream cheese
    • ½ cup of softened butter
    • ½ teaspoon of vanilla extract
    • 2 cups of powdered sugar, added gradually
  • Other ingredients/supplies:
    • Canola oil spray
    • 9 x 9-inch baking pan


  1. Preheat oven to 350ºF
  2. In a large mixing bowl, combine: all-purpose flour, granulated sugar, cornstarch, unsweetened cocoa powder, baking soda, baking powder, and salt. Whisk together until all dry ingredients are evenly mixed.
  3. Add to the dry mixture: eggs, buttermilk, water, vegetable oil, vanilla extract, white vinegar, and red food coloring. Mix using a whisk or hand mixer until and smooth batter is formed, about 5 minutes.
  4. Pour batter into a square 9 x 9-inch greased pan.
  5. Bake for 30-35 minutes. To check for doneness, touch the center of the cake and if it springs back, the cake is done.
  6. Cool on a wire rack for 15 minutes and then remove from the pan and place on the rack to finish cooling.
  7. To make the frosting, in a large bowl, add: cream cheese, butter, and vanilla extract. Mix together using a hand mixer and gradually add the powdered sugar while still mixing. Mix until the frosting is smooth, about 5 minutes.
  8. Frost the cake once cooled.
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