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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Creaming method used for this recipe. Ingredients:
1 1/2 cups granulated sugar |
4 ounces unsalted butter, preferably european |
2 eggs, large |
2 1/2 cups cake flour, sifted |
1 teaspoon baking powder |
2 tablespoons cocoa powder, dutch-processed |
1 teaspoon fine salt |
1 cup buttermilk |
2 ounces red food coloring |
1 teaspoon vinegar, distilled white |
1 teaspoon baking soda |
Directions:
1. **all ingredients should be close to room temperature, 65-70°F.
2. Preheat oven to 350°F Beat the butter with a paddle attachment in the bowl of a stand mixer on medium high speed until light and creamy, a full 2-3 minutes. Decrease the mixer speed to medium and add the sugar 1/2 C at a time and mix until pale in color and fluffy in texture, scraping down the sides when necessary. Add eggs 1 at a time, mixing until fully incorporated after each egg.
3. Sift together the flour, baking powder, cocoa and salt. Gently whisk the buttermilk and food coloring together. Alternately add the flour mixture and the red buttermilk to the creamed mixture in 5 parts, starting and ending with the flour mixture (flour, buttermilk, flour, buttermilk, flour) and only mixing each part until just incorporated.
4. Mix the vinegar with the baking soda (it will cause a bubbly reaction) and quickly and gently beat into the batter. Do not overmix the batter.
5. Poor evenly into 2 9 round cake pans. Bake for 25-30 minutes or until cake is resilient to the touch of a finger or a toothpick comes out clean from center of pan.
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