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3 ½ cups cake flour
170 grams softened butter
3 large eggs
2 ¼ cups sugar
6 tablespoons red food colouring
3 tablespoons unsweetened cocoa powder
1 ½ teaspoon vanilla extract
1 ½ teaspoon salt
1 ½ cups buttermilk
1 ½ teaspoon cider vinegar
1 ½ teaspoon baking soda
6 tablespoons all-purpose flour
2 cups whole milk
2 cups sugar
450g softened butter
2 teaspoons vanilla extract
Using a kitchen aid mixer, whip butter and half of the sugar.
Add the eggs and the sugar slowly by incorporating the eggs one at a time while gradually adding the sugar. Mix thoroughly. Add the vanilla extract, red food colouring and unsweetened cocoa powder.
Remove the mixture from the bowl and set aside until it reaches room temperature.
Combine the salt and buttermilk and gradually add this mixture and the cake flour using a fine sifter to the cake batter and blend using a spatula. Add the cinder vinegar.
Divide the cake batter evenly into 3 greased 9 inch spring form pans.
Place the cake into an oven preheated to 350 for 30 minutes. You’ll know the cake is ready when you place a toothpick in the center of the cake and it comes out clean!
Add milk to a thick saucepan and whisk in the flour until it dissolves. Make sure you whisk well to prevent any lumps from forming. Simmer on low heat until the mixture has thickened and set aside to cool at room temperature. Cover with saran wrap to prevent a skin from forming on top.
In a kitchen aid mixer, blend the softened butter using the whisk attachment. Add the vanilla extract and gradually add the sugar.
When the butter, sugar and vanilla mixture appears white and fluffy, add the milk and flour mixture slowly.
When assembling the cakes, slice two of the 3 cake’s top surfaces to remove the dome circumference. Set the trimmings aside for garnish.
Layer the frosting using a flat spatula and mask the top and sides evenly. Crumble the cake trimmings that were set aside and sprinkle around the surface of the cake.