12 tablespoons butter unsalted at room temperature
0.5 vanilla pod split
1.5 teaspoons vanilla extract pure
0.8 cups vegetable oil
1 cup milk whole
Equipment
bowl
frying pan
sauce pan
baking paper
oven
whisk
stand mixer
skewers
Directions
Watch how to make this recipe.
Preheat the oven to 350 degrees F. Butter and flour 2 (9-inch) cake pans and line each pan with a round of parchment paper.
Whisk together the flour, cocoa powder, baking soda and salt in a small bowl
Cream the butter, sugar and oil in a stand mixer fitted with the paddle attachment until light and fluffy.
Add the eggs, one at a time, scraping down the sides of the bowl and beat until incorporated. Beat in the vanilla, vinegar and food coloring.
Add the flour mixture to the batter in 3 batches alternating with the buttermilk, mixing well after each addition. Divide the batter evenly between the prepared pans and bake for 30 to 40 minutes or until a wooden skewer inserted into the center comes out with a few moist crumbs. Cool on a baking rack for 15 minutes before removing the cake from the pans.
Let cool completely before frosting. Slice each cake into 2 layers and frost.
Combine the cream, milk, vanilla bean and seeds in a small saucepan and bring to a simmer over medium-high heat.
Remove the vanilla bean and discard.
Add the flour and cook, whisking constantly, until thickened to a paste, about 2 minutes.
Scrape into a bowl, cover and refrigerate until very cold, at least 2 hours.
Combine the butter and sugar in the bowl of a stand mixer fitted with the whisk attachment and beat until the mixture is very fluffy and the sugar is totally dissolved, about 6 minutes.
Add the cold paste, a few tablespoons at a time to the butter mixture and whip until light and fluffy.
