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1
Heat oven to 350 degrees F.
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2
Butter and flour two 8 cake pans, and set aside.
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3
Whisk together flour, cocoa, baking powder, and salt in a bowl; set aside.
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4
Whisk together buttermilk, food coloring, vinegar, and vanilla in a bowl; set aside.
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5
In the bowl of a stand mixer fitted with a paddle, cream butter and sugar on medium-high speed until pale and fluffy, about 3 minutes.
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6
Add eggs, one at a time, beating well after each addition.
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7
On low speed, alternately add dry ingredients in 3 batches and wet ingredients in 2 batches.
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8
Increase speed to high and beat until batter is smooth, about 5 seconds.
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9
Divide batter between prepared pans, and smooth top with a rubber spatula; drop pans lightly on a counter to expel any large air bubbles.
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10
Bake cakes until a toothpick inserted in middle comes out clean, about 30 minutes.
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11
Let cakes cool for 20 minutes in pans; invert onto wire racks, and let cool.
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12
When ready to frost the cake - Whisk together sugar and flour in a 4-qt.
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13
saucepan; add milk and whisk until smooth.
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14
Stirring often, bring to a boil over medium-high heat; cook, stirring constantly, until very thick, about 5 minutes.
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15
Remove pudding from heat; cool.
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16
In the bowl of a stand mixer fitted with a paddle, beat butter and 1/4 of the pudding on medium-high speed until fluffy and smooth, about 1 minute.
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17
Add half the remaining pudding, beating until smooth, and then add remaining pudding and vanilla.
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18
Increase speed to high and beat frosting until white and fluffy, about 3 minutes.
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19
Place one cake on a cake stand, and spread with 1 1/2 cups frosting.
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20
Place second cake over frosting; cover top and sides with remaining frosting; chill to firm frosting.
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21
Serve at room temperature.
