Ingredients
Scale
- 2 cups (250 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ⅓ cup (39 g) unsweetened cocoa powder
- 1 teaspoon kosher salt
- 1 cup (232 g) mayonnaise, room temperature
- 2 large eggs, room temperature
- 1 cup (245 g) buttermilk, room temperature
- 2 teaspoons vanilla extract
- 1 ounce red liquid food coloring
- ½ cup hot water
- 1 teaspoon white distilled vinegar
- 1 cup (240 g) whole milk
- 5 tablespoons all-purpose flour
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F and prepare a 9×13-inch baking dish with nonstick spray or parchment paper.
- In a large mixing bowl, combine flour, sugar, baking soda, baking powder, cocoa powder, and salt.
- In another bowl, mix mayonnaise, eggs, buttermilk, vanilla, food coloring, hot water, and vinegar until well blended and smooth.
- Combine the wet ingredients with the dry ingredients and stir until just combined.
- Pour the batter into the prepared baking pan and smooth the top, tapping the pan to remove air bubbles.
- Bake for 38 to 43 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs.
- Allow the cake to cool completely in the pan before frosting.
Notes
For a richer flavor, consider using butter instead of mayonnaise, though it may alter the texture.
Adjust the amount of food coloring to achieve your desired shade of red.
Allowing the cake to cool completely ensures a perfect frosting application.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.