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1
Stay Pans in the oven
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2
Preheat oven to 350' F
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3
Spray the pans and parchments with nonstick cooking spray
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4
Whisk the flour, cocoa, and salt in a bowl to combine
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5
Beat the butter and sugar in a bowl with an electric mixed at medium speed, until fluffy (5 min)
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6
Add Eggs one at a time (mixing for 30 sec per egg)
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7
Add Buttermilk in 2 to 3 equal additions
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8
Mix coloring and vanilla extract one at a time.
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9
Combine Baking Soda and White Vinegar in a separate bowl, then add to the Cake Batter
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10
Divide the batter evenly among the four pans
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11
Bake until cake springs back when touched (30 to 35 min)
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12
Cool the cake for 10 minutes
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13
For frosting, start combining flour, salt, and 3/4 cup milk in a saucepan
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14
Whisk until smooth
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15
Whisk in the remaining milk
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16
Cook over medium heat until thickened, whisking occasionally
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17
Remove from the heat, transfer to a bowl, and cool completely.
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18
Beat the butter and sugar in a large bowl with an electric mixer until light and fluffy
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19
Add the vanilla and the cooled milk mixture
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20
Beat until light and fluffy and no longer grainy
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21
Store in the refrigerator
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22
Bring to room temperature, and beat again before using.
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23
Spread the frosting one layer at a time. Add another layer and so on until the whole cake is filled with frosting
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24
Cover the top and sides with remaining frosting
