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Author: Allysa Torey - Magnolia: Recipes From The World-Famous Bakery and Magnolia's Home Kitchen
Serves: 1 cake
3⅓ cups cake flour (not self-rising)
¾ cup (11/2 sticks) unsalted butter, softened
2¼ cups sugar
3 large eggs, at room temperature
6 tablespoons red food coloring
3 tablespoons unsweetened cocoa
1½ teaspoons vanilla extract
1½ teaspoons salt
1½ cups buttermilk
1½ teaspoons cider vinegar
1½ teaspoons baking soda
FROSTING (makes enough for one 3-layer 9-inch cake)
6 tablespoons all-purpose flour
2 cups milk
2 cups (4 sticks) unsalted butter, softened
2 cups sugar
2 teaspoons vanilla extract
Preheat oven to 350 degrees.
Grease and lightly flour three 9 × 2-inch round cake pans, then line the bottoms with waxed paper.
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 overbeat.
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.
While they are cooling, make the creamy vanilla frosting.
FROSTING - In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes. In a large bowl, on the medium-high speed of an electric mixer, beat the butter for 3 minutes until fluffy. Add the vanilla and beat well. Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in colour. Cover and refrigerate for 15minutes (no less and no longer - set a timer!).
Remove cake from the pans and cool completely on a wire rack.
When the cake has cooled, spread the frosting between the layers, then ice the top and sides of the cake with Creamy Vanilla Frosting.