Difficulty: Easy

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What you are creating:

A light chocolate flavor with the traditional red tint. Delicious with our creamy buttercream icing.

 

Makes two 8 inch round cake pans.

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Ingredients:

• 1 1/2 sticks unsalted butter, at room temperature.

• 2 1/4 cups sugar

• 3 eggs

• 2 egg yolks

• 3 3/4 cups cake flour

• 2 tablespoons cake enhancer

• 1 1/2 teaspoons baking powder

• 1 1/2 teaspoons baking soda

• 1 1/2 teaspoons kosher salt

• 1/2 cup Dutch-processed cocoa powder

• 3/4 cup buttermilk

• 3/4 cup Crème fraîche

• 1/3 cup red food coloring

• 2 teaspoons vanilla extract

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Directions:

1. Heat oven to 350 degrees.

2. Cream together butter and sugar until light and fluffy (2-3 minutes). Scrape the bowl to ensure all ingredients are combined.

3. In a separate bowl, whisk the eggs, egg yolks until they are thoroughly combined. 

4. Slowly pour the egg mixture into the butter and sugar mixture and beat until combined. Scrape the bowl to ensure all ingredients are combined.

5. In a separate bowl, shift the dry ingredients together.

6. Whisk the buttermilk with the crème fraîche and vanilla together in a small bowl. 

7. On low speed, alternate the addition of the flour and crème fraîche mixture into the butter mixture.  Be careful not to overmix.

8. Remove the bowl from the mixture. Use a spatula to scrape the sides and bottom of the bowl. Make sure the batter is completely incorporated. 

9. Spoon batter evenly into the two 8 inch cake pans.

10. Bake for 50 minutes or until the cake springs back when touched in the center.

11. Allow to cool completely in the pans on a wire rack.

12. Ice with Butter based buttercream.