Cream together:

¾ – 1 cup butter

1 ½ cups sugar

(This recipe calls for ½ cup butter but the end result is DRY so I have experimented lately by increasing the amount of butter to match cakes I think are better.)


2 eggs

Blend together in another small bowl and then add to creamed mixture:

1 oz. red food coloring

2 heaping T. cocoa

Sift together:

2 ¼ cup sifted cake flour

1 tsp. salt

Add dry ingredients alternately with:

1 cup buttermilk

Blend in:

1 tsp. vanilla

Add    ½ tsp. baking soda to

1 T. white vinegar

This will bubble up so do it over the bowl or in it’s own small dish

Blend—do not beat—the soda/vinegar into batter.

Pour into 2 8-inch cake pans that have been greased and floured.

Bake at 350° for 25 minutes.

Cool for 10 minutes in the pans and then remove to cooling rack and let cool completely. When ready to frost, cut each layer in two. I only frost the tops. If you want to frost sides too you will need to double the frosting.

Filling and frosting

Blend with a whisk or rotary beater:

3 T. flour

1 cup milk

Cook over medium heat, stirring constantly until thick. Refrigerate until very cold.

Cream together until very fluffy and then mix in cold milk mixture

1 cup sugar

1 cup butter, softened

1 tsp. vanilla

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