- 2 cups sugar
- 1/2 pound (2 sticks) butter, at room temperature
- 2 eggs
- 1 tablespoon cocoa powder
- 1/2 tbsp blue food coloring
- 1 dab of violet food coloring
- 2 1/2 cups cake flour
- 1 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 tablespoon vinegar
Preheat oven to 350 degrees F. Grease and flour 3 (8-inch) round pans.
In a mixing bowl, cream the sugar and butter, mix until light and fluffy. Add the eggs 1 at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture.
Pour batter into pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.
1 cup milk
1 teaspoon vanilla
1 cup butter (2 sticks)
1 cup granulated white sugar (not powdered sugar)
In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. Be careful not to burn it. Remove from heat and let it cool to room temperature. You can place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools if you are in a hurry. Stir in vanilla. This mixture must be completely cooled in order for the frosting to work.
While the mixture is cooling, cream the butter and sugar together until light and fluffy. Then add the cooled milk/flour/vanilla mixture and beat until it all combines and resembles whipped cream. If it’s not looking like whipped cream, keep on whipping. Best served the same day.