Ingredients

3 cups AP Flour
3 tablespoons Dutch processed cocoa powder
1 teaspoons baking soda
teaspoon salt
12 tablespoons unsalted butter, at room temperature
2 cups granulated sugar
cups vegetable oil
3 large eggs, at room temperature
1 teaspoons pure vanilla extract
1 teaspoons red wine vinegar
1 tablespoon red food coloring
1 cups buttermilk, at room temperature


1.Preheat the oven to 350 degrees F. Butter and flour cake pans and line each pan with a 9-inch round of parchment paper.
2. Whisk together the flour, cocoa powder, baking soda and salt in a small bowl
3. Cream the butter, sugar and oil in a stand mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl and beat until incorporated. Beat in the vanilla, vinegar and food coloring.
4. Add the flour mixture to the batter in 3 batches alternating with the buttermilk, mixing well after each addition. Divide the batter evenly between the prepared pans and bake for 30-40 minutes or until a wooden skewer inserted into the center comes out with a few moist crumbs. Cool on a baking rack for 15 minutes before removing the cake from the pans. Let cool completely before frosting. Slice each cake into 2 layers and frost.

Frosting
1/4 cup heavy cream
1 cup whole milk
vanilla bean, split and seeds scraped
7 tablespoons AP flour
3 sticks unsalted butter, at room temperature
1 cups superfine pure cane sugar
vanilla bean, seeds scraped



1. Combine the cream, milk, vanilla bean and seeds in a small saucepan and bring to a simmer over medium-high heat. Remove the vanilla bean and discard. Add the flour and cook, whisking constanstly, until thickened to a paste, about 2 minutes. Scrape into a bowl, cover and refrigerate until very cold, at least 2 hours.
2. Combine the butter and sugar in the bowl of a stand mixer fitted with the whisk attachment and beat until the mixture is very fluffy and the sugar is totally dissolved, about 6 minutes. Add the cold paste, a few tablespoons at a time to the butter mixture and whip until light and fluffy.

Description

3 ? Cups AP Flour 3 Tablespoons Dutch Processed Cocoa Powder 1 ? Teaspoons Baking Soda ? Teaspoon Salt 12 Tablespoons Unsalted Butter, At Room Temperature 2 ? Cups Granulated Sugar ? Cups Vegetable Oil 3 Large Eggs, At Room Temperature 1 ? Teas

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