Ingredients

The following ingredients have 11 Servings
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1-1/2 cups granulated sugar
  • 2 large eggs
  • 2 heaping tablespoons cocoa
  • 2 ounces (1/4 cup) red food coloring
  • 2-1/4 cups cake flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 tablespoon white vinegar
  • 1 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 1-1/2 cups chopped pecans, optional

Instruction

  • Preheat oven to 350 degrees F.
  • Prepare two 9-inch or three 8-inch cake pans with non-stick spray and a round of parchment paper.
  • In a mixer bowl, cream together the butter and sugar; add eggs, one at a time and fully incorporate them into the butter mixture.
  • Mix together the cocoa and the food coloring to make a paste; add to the butter mixture.
  • Sift together the cake flour and salt. Alternate adding the buttermilk and the flour mixture into the mixer at about 1/2 cup at a time. Add vanilla.
  • Remove mixer bowl from the mixer and move to workspace.
  • In a separate bowl, combine the vinegar and baking soda (mixture will foam up a bit); add into the batter. Carefully blend in, but do not beat the batter.
  • Divide batter mixture evenly between the pans.
  • Bake at 350 degrees F about 25 to 30 minutes for 8-inch pans, 35 to 40 minutes for 9-inch pans, or until a toothpick inserted into the center comes out clean.Keep in mind, all ovens bake differently.
  • Let cool in the pan for 5 minutes, then turn out onto a cooling rack to fully cool before frosting.
  • For the frosting, in a saucepan, whisk together the flour and the milk until blended; cook over medium heat, stirring constantly until mixture begins to thicken. Set aside to cool while preparing the cake.
  • In the bowl of a mixer, cream together the butter and sugar until fluffy and light.
  • Combine the milk mixture with the butter mixture, add the vanilla, and beat until you reach the texture of whipped cream.
  • Spread on the cooled cake. Sprinkle with chopped pecans, if desired.