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The first layer gets coated in buttercream filling.

Topped with the second layer and sealed with more buttercream.

Draped with smoothly rolled fondant.

Simply decorated with icing that unfortunately got a little melty.

2 c sugar
1/2 lb (2 sticks) butter, at room temperature
2 eggs
2 tbsp cocoa powder
2 oz red food coloring
2 1/2 c cake flour (All-purpose will work fine, it just won’t be as tender of a cake)
1 tsp salt
1 c buttermilk
1 tsp vanilla extract
1/2 tsp baking soda
1 tbsp vinegar

Preheat oven to 350 degrees F.

In a mixing bowl, cream the sugar and butter, beating until light and fluffy. Add the eggs one at a time, and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans, or if you prefer a denser, richer cake, use 2 (9-inch) pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean (if using 2 larger pans, bake time will be at least 30 minutes). Remove from heat and cool completely before frosting.

Categories: 22nd Birthday Meal · Cakes · Chocolate · Desserts · Photos · Southern/Soul Food