Ingredients
8tbspunsalted butter,room temperature
1½cupsgranulated sugar
¼cupred liquid food coloring,or 1 tsp if using gel
2tspvanilla extract
2eggs
2¼cupall purpose flour
5tbspunsweetened cocoa powder
1tspsalt
1tspbaking soda
1cupbuttermilk
1tbspwhite vinegar,distilled
12ozsweetened condensed milk,I only used half
3cupspowdered sugar
½cupbutter,room temperature
8ozcream cheese,room temperature for 30 min
¼tspsalt
1½tspvanilla extract
2tbspmilk or heavy cream
Preparation
Preheat oven to 350 degrees F. Lightly butter/flour (or spray) a 9×13-inch baking pan, set aside.
Using a hand or stand mixer, beat the butter and sugar until light and fluffy. Add the red food coloring and vanilla extract, beat until combined. Add the eggs one at a time, mixing just until incorporated.
In a small mixing bowl, whisk together the flour, cocoa powder, salt, and baking soda. Alternate adding the dry ingredients and buttermilk/vinegar by hand. Mix together with a wooden spoon just until combined, do not overmix.
Pour the batter into the prepared baking pan, spread into an even layer. Place in the oven and bake for 25 to 30 minutes or until a cake tester inserted into the center comes out clean.
Remove and poke holes into the cake with a fork. Pour the condensed milk over top (I only used half but you can use the whole can). Allow the cake to cool before frosting.
To make the frosting, beat the butter and cream cheese on high speed for 2 to 3 minutes, then reduce speed and add the powdered sugar.
Add in the salt, vanilla extract and milk. Beat for an additional 2 to 3 minutes until the frosting is light and fluffy. Spread across the cooled cake and decorate as desired.
