Ingredients
Cake Ingredients
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2 boxes Duncan Hines Golden Recipe Cake Mix
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6 large eggs, room temperature
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3 sticks unsalted butter, softened
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1 cup buttermilk
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1 teaspoon vinegar
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1 tablespoon cocoa powder
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1 teaspoon vanilla extract
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2 (1 fl oz) bottles red food coloring
Cream Cheese Icing Ingredients
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8 oz cream cheese, softened
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1 stick unsalted butter, softened
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16 oz confectioners sugar
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Optional: chopped pecans
Instructions
Preheat oven to 325°F (165°C). Grease and flour two or three 9-inch round cake pans, or line with parchment paper for easy removal.
In a large mixing bowl, combine cake mix, eggs, softened butter, buttermilk, vinegar, cocoa powder, vanilla extract, and red food coloring. Beat on medium speed for 2–3 minutes until the batter is smooth, thick, and evenly colored.
Divide the batter evenly between prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
In a large bowl, beat cream cheese and butter together until smooth and creamy. Gradually add confectioners sugar, beating until light, fluffy, and spreadable. Scrape down sides as needed.
Place one cake layer on a serving plate. Spread a generous layer of cream cheese icing on top. Add the next layer and repeat. Frost the top and sides evenly. Sprinkle chopped pecans on top or around the sides if desired.
Notes
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Room-temperature eggs and butter ensure a smooth batter.
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Do not overmix—stop once batter is fully combined.
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Vinegar does not affect taste but enhances texture and color.
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Fully cool cake layers before frosting to prevent melting.