Rating: 3 stars
290 Ratings
  • 5 star values: 60
  • 4 star values: 47
  • 3 star values: 87
  • 2 star values: 64
  • 1 star values: 32
Caroline Wright

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Credit: Kana Okada

Recipe Summary

hands-on:
45 mins
total:
2 hrs 15 mins
Yield:
Serves 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350° F. Butter two 8-inch round cake pans and dust with flour, tapping out the excess. In a medium bowl, whisk together the flour, cocoa, baking soda, and salt; set aside.

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  • Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the eggs, vanilla, vinegar, and food coloring until incorporated, scraping down the sides of the bowl as necessary.

  • Reduce mixer speed to low. Add the flour mixture in 3 additions and the buttermilk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).

  • Divide the batter between the prepared pans and bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool the cakes in the pans for 15 minutes, then turn out onto racks to cool completely.

  • Transfer one of the cooled cakes to a plate and spread with 1 to 1½ cups of the frosting. Top with the remaining cake and spread the top and sides with the remaining frosting. Refrigerate for 30 minutes before serving.

Nutrition Facts

793 calories; fat 46g; saturated fat 29g; cholesterol 168mg; sodium 413mg; protein 9g; carbohydrates 90g; sugars 67g; fiber 1g; iron 2mg; calcium 86mg.
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