Categories: Cake

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• pinch salt
• 1 cup buttermilk
• 1 tablespoon white vinegar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 tablespoons natural cocoa powder
• 2 tablespoons (one 1-ounce bottle) red food coloring
• 12 tablespoons (1 1/2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar

Directions

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flower two 9-inch cake pans. Whisk flour, baking soda, and salt in medium bowl. Whisk buttermilk, vinegar, vanilla, and eggs in large measuring cup. Mix cocoa with food coloring in small bowl until a smooth paste forms.

2. With electric mixer on medium-high speed, beat butter and sugar together until fluffy, about 2 minutes, scaping down bowl as necessary. Add one-third of flour mixture and beat on medium-low speed until just incorporated, about 30 seconds. Add half of buttermilk mixture and beat on low speed until combined, about 30 seconds. Scrape down bowl as necessary and repeat with half of remaining flour mixture, remaining buttermilk mixture, and finally remaining flour mixture. Scrape down bowl, add cocoa mixture, and beat on medium speed until completely incorporated, about 30 seconds. Using rubber spatula, give batter final stir. Scrape into prepared pans and bake until toothpick inserted in center comes out clean, about 25 minutes. Cool cakes in pans 10 minutes then turn out onto rack to cool completely, at least 30 minutes.

3. When cakes are cooled, spread about 2 cups frosting on one cake layer. Top with second cake layer and spread top and sides of cake with remaining frosting. Cover and regrigerate until ready to serve, up to 3 days.

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