1 cup (2 sticks) unsalted butter, softened
3 cups sugar
4 large eggs, at room temperature
2 cups all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon salt
2 teaspoons pure vanilla extract
2 teaspoons vinegar
1 ounce red food coloring
16 ounces cream cheese, softened
½ stick unsalted butter, softened
2 cups confectioner’s sugar
Pinch of salt
1 teaspoon pure vanilla extract
Preheat the oven to 350 degrees Fahrenheit. Grease a 13x9 baking pan with cooking spray and line the bottom with parchment paper.
In a large bowl, beat the butter and sugar until light and fluffy using a mixer on medium speed. Beat in the eggs, one at a time, on medium speed until combined. Sift in the flour, cocoa powder, and salt; fold into the butter mixture using a spatula. Beat until smooth using the mixer. Add the vanilla, vinegar, and red food coloring. Mix until well combined. Use a rubber spatula to mix the coloring throughout. Pour the batter into the prepared baking dish and bake, about 40 to 45 minutes, or until a toothpick inserted comes out clean. Transfer to a wire rack and cool completely before frosting.
Using an electric mixer, whip the cream cheese, and butter until smooth. Mix in the confectioner’s sugar, salt, and vanilla until light and fluffy. Spread the frosting evenly on top of the cooled bars and cut into 24 bars (6 rows by 4 rows). Sprinkle any fallen cake crumbs on top of the frosted bars and serve.
Bake with soul. Eat with pleasure!
- Bring all dairy products to room temperature before using for best results.