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Photo by Aleksandr RogozinCompliments of: June Pagan – Private Chef and Menu Developer310.659.4235
Ingredients
Dry Ingredients:
- 2 1/2 cups Bluebird Einkorn Flour or Bluebird Einkorn Baking Mix
- 1 1/2 cups organic evaporated cane sugar
- 1 tsp baking soda omit if using Bluebird’s Einkorn Baking Mix
- 1 tsp of sea salt
- 2 tsp cocoa
Wet Ingredients:
- 1 cup buttermilk- room temperature
- 1 1/2 cups grapeseed oil
- 2 large eggs room temperature
- 2 tbsp of red food coloring
- 2 tsp of organic vanilla extract
- 1 tsp white vinegar
Cream Cheese Frosting:
- 8 oz plain cream cheese room temperature
- 2 sticks unsalted butter room temperature
- 2 tsp quality vanilla extract
- 4 cups confectioners sugar
Methods
Cake Instructions:
- Heat oven to 350 degrees. Prepare three 9-inch cake pans by buttering lightly and sprinkling with 1 tablespoon sifted flour, tapping pans to coat, and discarding extra flour. Combine wet and dry ingredients, blend well. Once the mixture is smooth, pour over two pans, or paper-lined muffin tins. Bake for 25-30 minutes. Let it cool in the pan. Frost with your favorite vanilla or cream cheese frosting.
Frosting Instructions:
- Combine cream cheese, butter, and vanilla in a mixer. Whip until light, add sugar, then continue whipping until the texture is light. Frost cake and refrigerate. remove from the refrigerator one hour before serving.
