Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk, room temperature
- 1 1/2 cups vegetable oil
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons white vinegar
- 1 tablespoon purple food coloring
- 1 cup boiling water
Feel free to substitute the buttermilk with a mixture of 1 cup milk and 1 tablespoon lemon juice, letting it sit for 5 minutes, if you’re in a pinch. This cake is all about flexibility and using what you have at hand, much like the impromptu dinners in my childhood home.
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This moment always takes me back to when my siblings and I would eagerly await the aroma of desserts wafting through the house.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. Whisk until combined. This step is crucial for that perfect, tender crumb.
- In another bowl, mix the buttermilk, oil, eggs, vanilla extract, and food coloring. Blend well until smooth. I love watching the purple color come to life, much like the vibrant stories my abuela would tell.
- Add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the vinegar and then the boiling water. The batter will be thin, but that’s what makes it so moist and delicious.
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. These moments of anticipation remind me of the patience I learned in the kitchen as a child.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Frost with your favorite cream cheese frosting, or enjoy it plain. Either way, it’s a delightful treat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International