Ingredients
Method
- Preheat the oven to 350°F and grease and flour two 9-inch cake pans.
- Cream the butter and sugar for 5 to 7 minutes until the mixture is pale and fluffy.
- Beat in the eggs one at a time until the batter is smooth.
- Stir in the red food coloring, vinegar, and vanilla extract.
- Whisk the flour, cocoa, baking soda, and salt together in a separate bowl.
- Add the dry ingredients and buttermilk to the batter in alternating additions, mixing only until just combined.
- Divide the batter between the pans and bake for 20 to 25 minutes, then cool in the pans for 10 minutes before transferring to wire racks.
- Trim the cake tops slightly and crumble them for decoration, then let the crumbs dry at room temperature.
- Whisk the cold water and cornstarch in a saucepan over medium heat until thick to create the frosting base, then cool completely.
- Beat the butter and vanilla until light, add the cooled cornstarch mixture, and gradually beat in the confectioners’ sugar until fluffy.
- Frost the cooled cake layers and coat the sides with the dried cake crumbs.
Nutrition
Notes
The Cocoa Balance: I've learned that using exactly two tablespoons of cocoa is the sweet spot: it provides that hint of chocolate flavor without overpowering the bright red hue of the cake.
Temperature Control:
My biggest discovery with this unique cornstarch frosting is that the cooked base must be completely cold before you whip it into the butter: if it is even slightly warm, your frosting will melt into a soup.
Mixing Technique:
I always remind my friends to stop mixing the moment the last streak of flour disappears: over