1 cup extra- virgin olive oil

1½ cups buttermilk

2 eggs

1 tsp white wine vinegar

1 tsp vanilla extract

1-2 tsp unsweetened cocoa powder

2½ cups all- purpose flour

1½ cups granulated sugar

⅛ – ¼ tsp salt

1 tsp baking soda

1 (1-oz) container red food coloring

1 (1-oz) container blue food coloring


Frosting Ingredients

1 (8- oz) package cream cheese (reduced fat) (room temperature)

1 stick unsalted butter/margarine (room temperature)

1-2 tsp vanilla extract

2 cups confectioner’s sugar

1-2 Tbsp milk (optional)



  1. Preheat oven to 350°.
  2. Grease two, 9-inch round cake pans.
  3. In a mixer with a paddle attachment or a mixing bowl with a hand mixer, mix oil, buttermilk, eggs, vinegar, and vanilla extract until creamy.
  4. In a medium bowl, add cocoa powder, flour, sugar, salt, and baking soda and whisk/sift to combine.
  5. Slowly combine dry ingredients with wet, mixing on low speed.  Scrape sides while mixing.  Mix until smooth and well combined.
  6. Divide batter in half into two bowls.
  7. Fold in/lightly combine food colorings to batter, with one color in each bowl.
  8. Pour cake batters into the 2 greased pans.
  9. Bake in oven for 20-25 minutes, until a toothpick inserted into each cake comes out clean.  Turn pans once halfway through baking process.  Remove cakes when done and let cool in pans.
  10. While cakes are baking, beat cream cheese, butter/margarine, and vanilla extract in a mixer/mixing bowl until frosting is light and fluffy.
  11. Slowly pour in confectioner’s sugar, mixing on low speed at first.  Once sugar is completely incorporated, increase speed and mix until creamy.  If too thick, add milk.
  12. When the cakes are completely cool, remove one cake from pan and place on a cake stand.  Spread a layer of icing, covering top completely.
  13. Lay the other cake on top of the first one.  Completely ice the rest of the cake.  Serves 6-8.


Food Coloring Colors for the Holidays

Fourth of July – red and blue
Christmas – red and green

chefs’ tips

When cracking an egg, a stray piece of shell may fall in with it.  Remove quickly by scooping it up with a larger piece of eggshell.


Original Ingredient:

Replace With:

extra- virgin olive oil

vegetable oil


1 ½  Tbsp white vinegar and soy, rice, oat, whole, or any percentage of milk.

Mix and let sit 5 minutes.


egg substitutes, silken tofu, or egg whites

white wine vinegar

white distilled vinegar

all- purpose flour

gluten- free flour blend plus 1 ½ tsp xanthum gum or unbleached flour

granulated sugar

sugar substitutes

food coloring

all-natural food coloring

cream cheese (reduced fat)

 cream cheese or Tofutti® Better Than Cream Cheese

unsalted butter

butter/margarine or dairy-free margarine

Milk (for frosting)

almond milk, rice milk, soy milk, or oat milk