Ingredients
3/4 stick Unsalted Sweet Cream Butter
1 5/8 cups All Purpose Flour
1 tsp. Kosher Salt
1 1/4 cups granulated Sugar
1 tsp. Pure Vanilla Extract
2 Eggs
1/4 cups Unsweetened Cocoa Powder
3/4 Buttermilk
3/4 tsp. White Vinegar
3/4 tsp. Baking Soda
1 oz. Red Food Coloring
Preparation
Preheat oven to 350 degrees F. In a bowl, sift flour and salt together. In a mixer, combine butter and sugar at medium speed. Add vanilla, then the eggs 1 at a time, and then add the cocoa powder. Reduce mixer to low speed. Stream in half of the buttermilk, then slowly add half of the flour mixer, then the rest of the buttermilk and remaining flour. In separate bowl, mix vinegar and baking soda then pour and mix into the batter mixture. Add red food coloring and combine well. Once thoroughly mixed, poor in pans and bake until cake bounces back when tapped in center.
