Description
A light and fluffy ode to Fallingwater.
Ingredients
Scale
- 2 eggs
- 2 cups sugar
- 3 tbsp cocoa
- 2 oz red food coloring
- 3 sticks butter: 2 for cake, 1 (softened) for icing
- 2 1/12 cups cake flour
- 1 tsp salt
- 1 cup buttermilk
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1 tbsp vinegar
- 2 tbsp dry ground lemon verbena
For the vanilla cream cheese icing:
- 8 oz cream cheese, room temp
- ½ cup (1 stick) butter, room temp
- 1 lb confectioner’s sugar
- ·3 tbsp vanilla paste
Instructions
- Preheat oven to 350 degrees.
- Beat eggs; add sugar. Mix cocoa and food coloring. Add 2 sticks butter and egg mixture; mix well.
- Sift together flour and salt. Add to creamed mixture alternately with buttermilk. Blend in vanilla.
- In a small bowl, combine soda and vinegar and add to mixture.
- Pour into three 8-inch round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out dry.
For the vanilla cream cheese icing:
- Whip all together in a stand mixer or with hand mixer until light and creamy.