Photo by Antonis Achilleos
¾ cup (1½ sticks) unsalted butter, softened
2¼ cups sugar
3 large eggs, at room temperature
6 Tbl. red food coloring
3 Tbl. unsweetened cocoa
1½ tsp. vanilla extract
1½ tsp. salt
1½ cups buttermilk
3⅓ cups cake flour (not self-rising), sifted
1½ tsp. cider vinegar
1½ tsp. baking soda
Preheat oven to 350°F. Grease and lightly flour 3 (9x2-inch) round cake pans and line bottoms with waxed paper. In a large bowl, cream butter and sugar with electric mixer until fluffy. Add eggs one at a time; beat well.
In a small bowl, whisk food coloring, cocoa and vanilla. Add to batter and beat well. In a measuring cup, stir salt into buttermilk. Add to batter in three parts, alternating with flour. In a small bowl, stir together cider vinegar and baking soda. Add to batter and mix well.
Divide batter among 3 pans. Bake for 30 to 40 minutes, or until a toothpick inserted in center of cake comes out clean. Let cool for 1 hour. Remove from pans and frost.
1½ cup (3 sticks) unsalted butter, softened
8 to 10 cups confectioners’ sugar
¾ cup milk
1 Tbl. vanilla extract
Place butter in a large mixing bowl; then add 4 cups sugar, milk and vanilla.
Using an electric mixer, beat for 3 to 5 minutes. Add remaining sugar, 1 cup at a time, beating well after each addition, until it’s a good consistency for spreading.