– 1 cup buttermilk, room temperature– 2 large eggs, room temperature– 2 tablespoons red food coloring– 1 teaspoon vanilla extract– 1 teaspoon white vinegar– 1 cup crushed pineapple, drained (reserve the juice for frosting)
For the Frosting:– 8 oz cream cheese, softened– 1/2 cup unsalted butter, softened– 4 cups powdered sugar– 1 teaspoon vanilla extract– 2-3 tablespoons reserved pineapple juice
Instructions:1. Preheat Oven:Preheat your oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans.
Prepare the Dry Ingredients:– In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
Mix the Wet Ingredients:– In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar.
Combine Ingredients:– Gradually add the dry ingredients to the wet ingredients, mixing until just combined.– Fold in the crushed pineapple.
Bake the Cake:– Divide the batter evenly between the prepared cake pans.– Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for about 10 minutes, then remove them from the pans and let them cool completely on wire racks.
Prepare the Frosting:– In a large bowl, beat the cream cheese and butter together until smooth and creamy.– Gradually add the powdered sugar, one cup at a time, beating until smooth.
Add the vanilla extract and reserved pineapple juice (one tablespoon at a time) until you reach the desired consistency.
Assemble the Cake:– Place one cake layer on a serving plate or cake stand.– Spread a layer of frosting on top of the cake.– Place the second cake layer on top and frost the top and sides of the cake.
Serve:– Decorate as desired. You can use fresh pineapple slices, red velvet cake crumbs, or other decorations of your choice.– Slice and serve.