Ingredients

The following ingredients have 4 Servings
  • 3 cups cake flour
  • 1 teaspoon baking soda
  • 4 tablespoons unsweetened natural cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (at room temperature)
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs (separated)
  • 1 tablespoon vanilla extract
  • 1 teaspoon white vinegar
  • gel red food coloring (I used about 2 teaspoons worth)
  • 1 cup buttermilk (at room temperature)
  • 1 1/2 cups milk
  • 1/2 cup all purpose flour
  • 1 1/2 cups butter (salted or unsalted at room temperature)
  • 1 1/2 cup super fine granulated sugar
  • 1 1/2 teaspoon vanilla extract
  • 1 1/2 tablespoon milk (or heavy cream)

Instruction

  • Preheat oven to 350°F. Grease and flour 2-9 inch cake pans. 
  • In a medium bowl whisk the cake flour, baking soda, coca powder, and salt. 
  • In a medium bowl mix the egg whites until stiff peaks form (be careful not to overbeat the whites). 
  • In the bowl of a stand mixer fitted with the paddle attachment cream the butter and sugar on medium speed for 2-3 minutes. Scrape down the sides of the bowl as needed. Add the oil, egg yolks, vanilla, and vinegar. Mix until combined. 
  • Alternate adding the dry ingredients with the buttermilk, starting and ending with the dry ingredients. Scrape down the sides of the bowl as needed. Add 2 (or more) teaspoons of gel red food coloring. Mix to combine.
  •  Using a rubber spatula, fold the egg whites into the cake batter.
  • Divide the batter amongst the 2 cake pans. Tip: use a kitchen scale to ensure even amounts of batter are in each pan. 
  • Bake for 29-33 minutes or until a toothpick inserted in the center comes out with a few moist crumbs, but no wet batter. See note #1. (The tops of the cake should lightly spring back when touched). Remove from the oven and let cool in the pans for 10 minutes then turn out on a cooling rack to cool before frosting.