Black Rose Cake

Instructions

1. Preheat oven to 350 degrees Fahrenheit
2. Add room temperature butter to stand mixer and mix on medium speed for about 3-5 minutes until the butter has become a pale yellow color
3. Add sugar and cream/mix together for another 3 minutes
4. Add room temperature eggs one-by-one making sure to mix batter in between each egg
5. Add vanilla extract and mix until well combined
6. On the side, mix together dry ingredients: cocoa powder, cake flour, and salt. Whisk together until there are no clumps
7. Add ⅓ dry ingredients into batter and mix on low speed
8. Add ½ room temperature buttermilk & mix
9. Add the 2nd third of dry ingredients & mix. Alternate between the dry ingredients and buttermilk until everything has been mixed in. Be careful not to overmix batter.
10. Add in red food coloring and mix
11. On the side mix together baking soda & vinegar
12. Add baking soda and vinegar to batter while it’s mixing on low speed. Be sure to add baking soda and vinegar while it’s still bubbling
13. Evenly divide cake batter into two 8-inch pans that have been greased and lined with parchment paper
14. Bake cakes at 350 degrees for about 40 minutes or until a toothpick comes out clean
15. Once cakes are done and cooling, add cocoa powder or room temperature melted butter to frosting & combine. You can also use Black Cocoa Powder
16. Mix in Black Food Coloring gel until you’ve reach desired color.
17. Carefully level cakes
18. Fill with buttercream
19. Crumb coat cakes & chill in the fridge for 10 minutes
20. Pipe rosettes all around the cake until you reach the top
21. Serve & enjoy!