1. Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand mixer until light and fluffy. Gradually add sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Add food coloring and vanilla, beating until blended.
2. Whisk together flour and next 4 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Spoon batter into 4 greased and floured 8-inch round cake pans.
3. Bake all pans at the same time, with 2 pans on top rack and 2 pans on bottom rack, at 350° for 10 minutes; rotate pans, and bake 10 to 12 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour).
4. Spread about 1 cup Coconut-Cream Cheese Frosting between cake layers; spread remaining frosting on top and sides of cake.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1515g)|
|Recipe Makes: Servings|
|Calories from Fat: 697 (56%)|
|Amt Per Serving||% DV|
|Total Fat 77.4g||103 %|
|Saturated Fat 24.7g||123 %|
|Monounsaturated Fat 29.2g|
|Polyunsanturated Fat 10.5g|
|Cholesterol 3182.3mg||979 %|
|Sodium 112934.9mg||3894 %|
|Potassium 1718.2mg||45 %|
|Total Carbohydrate 39.1g||12 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 32.6g|
|Protein 105g||150 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1238
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