Ingredients
- 2½ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup fresh milk (or half evaporated milk and half water)
- ½ tablespoon vinegar
- 1½ cups granulated sugar
- ¾ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
- Red food coloring (optional)
- For the frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2–3 cups powdered sugar (to taste)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease or line a sheet pan.
- In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a small bowl, combine milk and vinegar; let sit for 5 minutes.
- In another bowl, mix sugar, oil, eggs, vanilla, and food coloring (if using). Add the milk mixture.
- Gradually add dry ingredients to wet ingredients, mixing just until smooth.
- Pour batter into prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.
- Cool cake completely in the pan.
- For the frosting: beat cream cheese and butter until smooth. Add powdered sugar gradually and mix until fluffy. Stir in vanilla extract.
- Spread frosting over cooled cake. Slice and serve.
Notes
- Skip red coloring for a more natural look—flavor stays the same.
- To make cupcakes, bake in liners at 350°F for 18–20 minutes.
- Add chopped nuts to frosting for crunch.
- Mix in sour cream or yogurt for an even moister cake.
- Store leftovers in the fridge and bring to room temp before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 26g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
