Description
Cute and decadent these cakes go well with anniversaries or any other celebration of love in your life.
Ingredients
Units
Scale
Cake
- 1 cup sugar
- 1/2 cup butter, room temperature
- 1 eggs
- 2 Tbsp cocoa powder
- 15 drops red food coloring
- 1 1/4 cups cake flour
- 1/2 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup buttermilk
- 1/4 tsp baking soda
- 1/2 Tbsp vinegar
Frosting
- 16 oz cream cheese, room temperature
- 1/2 cup butter, room temperature
- 4 cups powdered sugar, sifted
- vanilla extract
Instructions
- Butter and flour the soup cans you will be using to bake the cakes.
- Cream butter and sugar until light and fluffy. Add the egg, mix, and scrape down sides. Add food coloring, cocoa powder, and vanilla: mix until incorporated.
- In a separate bowl, combine cake flour and salt.
- Add flour mixture to butter mixture, alternating with the buttermilk. Combine baking soda and vinegar in a separate bowl, then add to the batter and mix until incorporated.
- Divide batter among soup cans, filling about 1/2 way full. Bake at 350 F for 30 minutes for 14.5 oz cans, and 45 minutes for 29 oz cans - or until cake tester comes out clean.
- Let cool in the cans for 30 minutes, then run a butter knife around the edges of the cake and gently guide the cakes out the bottom of the cans. Wait to decorate until cakes are completely cooled.
- To make the frosting, cream the butter and cream cheese until smooth and light. Add vanilla extract, then powdered sugar until the desired consistency is reached (at least 2 cups). Add food coloring as desired. Spread, pipe, or decorate to your hearts content!