12 Tbls. (6 oz) unsalted butter (softened)
½ C. (4 oz) vegetable oil
2 C. (14 oz) granulated sugar
3 large eggs
1 ¼ C. (6 oz) all-purpose flour
1 ¼ C. (5 oz) cake flour
2 Tbls. cocoa powder
1 ½ tsp. baking soda
¾ tsp. salt
1 C. buttermilk
½ C. sour cream
1 Tbls. cider vinegar
2 tsp. Vanilla
2 Tbls. red food coloring
- Preheat oven to 350 F (180 C). Spray three 8-inch round cake pans with Baker’s Joy or grease and flour.
- Beat butter, oil and sugar on medium-high speed for 3 minutes. Add eggs one at a time and beat until incorporated.
- In a 2 cup measuring cup combine buttermilk, sour cream, vinegar and vanilla and whisk to blend.
- Whisk together flours, baking soda, salt and cocoa (sift if there are noticeable lumps of cocoa or flour after whisking). Add dry mixture to butter mixture and stir on low until the dry ingredients just start to get moistened. Add half of buttermilk mixture and stir until it is just incorporated. Add remaining liquids and stir to combine. Gently stir in red food coloring and mix for about 30 seconds, scraping down once until the batter is uniform and smooth.
- Pour into prepared pans and bake for about 25-30 minutes until a cake tester comes out clean. Be sure this rich tender batter is fully done or you could encounter structural problems Cool 20 minutes in pan and then turn out to a cooling rack. Cool completely if using immediately, or wrap in two layers of plastic wrap if using later. I suggest working with this cake when it is chilled since it is very fragile. Frost the cooled cake with White Chocolate Cream Cheese Buttercream or your buttercream of choice. Enjoy!