This recipe can be found many places on the web (and I have a pretty good idea that it was taken from the famous Magnolia Bakery's Cookbook)
Preheat oven to 350 degrees.
3 ⅓ cups cake flour (not self-rising) **
¾ cup (1 ½ sticks) unsalted butter, softened
2 ¼ cups sugar
3 large eggs, at room temperature
6 tablespoons red food coloring (wow it's a lot, buy at least one 2oz. bottle)
3 tablespoons unsweetened cocoa
1 ½ teaspoons vanilla extract 1 ½ teaspoons salt
1 ½ cups buttermilk
1 ½ teaspoons cider vinegar
1 ½ teaspoons baking soda
**Must be cake flour. You can substitute 1 3/4c. all purpose flour and 1/4c. corn starch for the same result
- Grease and lightly flour three 9 x 2-inch round cake pans, then line the bottoms with waxed paper (unless making cupcakes!)
- To make the cake: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
- In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
- In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overheat.
- In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
- Divide the batter among the prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.
- When the cake has cooled, spread the frosting between the layers, then the ice top and sides of the cake with frosting.
