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Ingredients
- 3 eggs
- 3/4 cup butter
- 3 cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 3/4 teaspoon salt
- 2 1/4 cups sugar
- 1 1 oz bottle red food coloring (2 tablespoons)
- 1 1/2 teaspoons vanilla
- 1 1/2 cups buttermilk or sour milk
- 1 1/2 teaspoons vinegar
- 1 recipe buttercream frosting
Details
Servings 16
Preparation
Step 1
Allow eggs and butter to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour three 9 x 1 1/2" round cake pans or grease one 13 x 9 x 2" baking pan. Set pans(s) aside. In a medium bowl stir together flour, cocoa powder, and salt; set aside.
Preheat oven to 350 degrees. In a very large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at time, beating on medium speed until well combine. Scrape sides of bowl; beat on medium speed for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in red food coloring and vanilla. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. In a small bowl combine baking soda and vinegar; fold into batter. Spread batter into prepared pans.
Bake for 25 to 30 minutes for 8-inch pans, 20 to 25 minutes for 9-inch pans, 30 to 35 minutes 13 x 9 x 2 inch pan, or until a wooden toothpick inserted near the center(s) come out clean. Cool layers in pans on wire racks for 10 minutes. Remove layers from pans; cool thoroughly on wire racks. Or place 13 x 9 x 2-inch cake in pan on wire rack, cool thoroughly.
Prepare buttercream frosting. Place one cake layer, bottom side up, on serving platter. Spread with one-third of the buttercream frosting. Top with second cake layer, bottom side up. Spread top with half of the remaining frosting. Top with third layer, rounded side up. Spread top with remaining frosting. If using 13 x 9 x 2 inch pan, spread frosting over cake in pan.
Buttercream frosting:
In a medium sauce pan whisk together 1 1/2 cups sugar, 1 1/2 cups milk, 1/3 cup all-purpose flour, and a dash salt. Cook and stir over medium heat until thickened and bubble. Reduce heat; cook and stir for 1 minutes more. Remove from heat, stir in 2 teaspoons vanilla. Cover and cool completely at room temperature. Transfer to a large mixing bowl. On medium speed of an electric mixer, gradually beat in 1 1/2 cups softened butter until mixture is well combined and smooth, scraping sides of bowl occasionally. (Frosting might look curdled until all the butter is incorporated.)
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