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Believe the hype; this cake lives up to its moniker: a supremely moist, almost springy interior and when topped with a cream cheese frosting, this baby is sublime.
Recipe type: dessert
Serves: 12
  • 2 C. all purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 2 Tbs. unsweetened cocoa powder
  • 2 C. sugar
  • 1 C. vegetable oil
  • 2 eggs
  • 1 C. buttermilk
  • 2 tsp. vanilla extract
  • 1-2 food coloring
  • 1 tsp. white distilled vinegar
  • ½ C. of prepared plain brewed coffee, cooled to room temperature
  • a little butter and flour or non-stick spray to prepare pans
  1. Preheat oven to 325.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, cocoa powder and salt. Set aside.
  3. In a large bowl, mix together the sugar and the vegetable oil.
  4. Mix in the eggs, buttermilk, vanilla nad red food coloring until combined.
  5. Stir in the coffee and white vinegar.
  6. Combinethe wet ingredients with the dry ingredients a little at at ime, mixing after each addition, just until the combined.
  7. Generously grease and flour pans or muffins sheets (I used non-stick spray and they came out easily).
  8. Pour the batter evenly into pans.
  9. Bake in the middle rack until dough no longer looks wet and a toothpick comes out clean -- roughly 25 minutes for cupcakes to 35 for cake (depending on size and your oven).
  10. Allow the cakes to cool slightly in pan and then remove gently.
  11. Once the cakes have cooled completely, ideally, frost cakes with cream cheese frosting or in a pinch, just a light dusting of powdered sugar.
Recipe by Portland Sampler at