Ingredients
1/2 cup butter, softened1-1/2 cups sugar2 large eggs, room temperature2 bottles (1 ounce each) red food coloring1 tablespoon white vinegar1 teaspoon vanilla extract2-1/4 cups cake flour2 tablespoons baking cocoa1 teaspoon baking soda1 teaspoon salt1 cup buttermilkFROSTING:1/2 cup cold water1 tablespoon cornstarch2 cups butter, softened2 teaspoons vanilla extract3-1/2 cups confectioners’ sugar
Preparation
Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in food coloring, vinegar and vanilla. In another bowl, whisk together flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool layers 10 minutes before removing from pans to wire racks to cool completely.
For frosting, combine water and cornstarch in a small saucepan over medium heat. Stir until thickened and opaque, 2-3 minutes. Cool to room temperature. Beat butter and vanilla until light and fluffy. Beat in cornstarch mixture. Gradually add confectioners’ sugar; beat until light and fluffy. Spread between layers and over top and side of cake.
