Yield: 3 cake layers
1 tablespoon unsalted butter
3 1/2 cups cake flour
1/2 cup unsweetened cocoa (not Dutch process)
1 1/2 teaspoons salt
2 cups canola oil
2 1/4 cups granulated sugar
3 large eggs
6 tablespoons (3 ounces) red food coloring or 1 teaspoon red gel food coloring dissolved in 6 tablespoons of water
1 1/2 teaspoons vanilla
1 1/4 cup buttermilk
2 teaspoons baking soda
2 1/2 teaspoons white vinegar.
1. Preheat oven to 350 degrees. Place teaspoon of butter in each of 3 round 9-inch layer cake pans and place pans in oven for a few minutes until butter melts. Remove pans from oven, brush interior bottom and sides of each with butter and line bottoms with parchment.
2. Whisk cake flour, cocoa and salt in a bowl.
3. Place oil and sugar in bowl of an electric mixer and beat at medium speed until well-blended. Beat in eggs one at a time. With machine on low, very slowly add red food coloring. (Take care: it may splash.) Add vanilla. Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.
4. Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for 10 seconds.
5. Divide batter among pans, place in oven and bake until a cake tester comes out clean, 40 to 45 minutes. Let cool in pans 20 minutes. Then remove from pans, flip layers over and peel off parchment. Cool completely before frosting.
-it says it yields 3 cake layers...but i just u sed 2 9" cake pans and that was fine.
-instead of waiting for the oven to preheat and melting the butter in the cake pans, just melt some
butter in the microwave and brush it onto the bottom and sides of the pan. it's easier.
-for the parchment cake pan liners: lay the cake pan on the parchment paper and trace with a pencil. cut out the circles. (just turn the pencil marking side down...lead is not good eats)
-the more you sift your flour/cocoa mixture the lighter the cake will be. tedious, yes. super awesome deliciousness, yes.
-RECIPE FOR CAKE FLOUR!
-for every 1 cup of all purpose flour, remove 2 T from the cup and replace
with 2 T of corn starch.
-just like any other cake, DO NOT over mix this bad boy! When you start alternately adding the buttermilk and flour mixture, do it by hand and mix til JUUUUUUUUST combined. you're welcome.
Makes 6 cups
8 ounces cream cheese, room temperature
1/2 cup (1 stick) butter room temperature
3 cups confectioner’s sugar, sifted
1 teaspoon pure vanilla extract
Place cream cheese and butter in a medium bowl. With a handheld electric mixer, beat until light and fluffy, about 2 minutes. Add sugar and vanilla. Beat, on low speed to combine. If too soft, chill until slightly stiff, about 10 minutes, before using.
-the recipe says it yields 6 cups...i ain't so sure about that but it's enough to frost a 2 layer cake. yeah.
-i prefer a cream cheesier frosting to this but...it's still pretty good. it'll be something to work on later in life.-make sure all your ingredients are at room temp!
-after the cakes come out of the oven, let them rest for about 20 mins in their pans
-to remove them place a platter or cutting board or whatever on top of the cake pan and turn over. the cake should easily come out of the pan. Then just peel off the parchment.
-rip about 4 long strips of wax paper/parchment paper and arrange them on the edges of your cake plate.
-place the bottom cake layer flat side UP onto the cake plate and strips of paper
-put a big old dollop of frosting in the center of the cake and spread to a little before the edge (you gotta give it room to squidge out when the top layer is placed on top)
-place the top cake layer flat side UP (again) on the bottom layer and frost your face off-don't be afraid to take your time frosting the cake. slow and steady wins the race (and also makes it so your white frosting doesn't have brown crumbs laced throughout)