Magpie's : nutella ganache frosting roses & ruffles cake by you and me

Preheat oven to 350 degrees.

Place teaspoon of butter in each of 3 round 9-inch layer cake pans and place pans in oven for a few minutes until butter melts.

Remove pans from oven, brush interior bottom and sides of each with butter and line bottoms with parchment.

Whisk cake flour, cocoa and salt in a bowl.

Place oil and sugar in bowl of an electric mixer and beat at medium speed until well-blended. Beat in eggs one at a time. With machine on low, very slowly add red food coloring. (Take care: it may splash.)

Add vanilla.

Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.

Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for 10 seconds.

Divide batter among pans, ( it's eay to weigh the batter in the pans so that you know that they are equally distributed in both pans so that your cake layers are even)

Place in oven and bake until a cake tester comes out clean, 40 to 45 minutes.

Let cool in pans 20 minutes. Then remove from pans, flip layers over and peel off parchment. Cool completely before frosting.7.This cake (when unfrosted) can just be kept on the counter loosely covered or in a box/under a dome. It stays moist and will not dry out for days! unfrosted it also freezes really well, so you can wrap it well in plastic, put it in a zip locak bag and store in your freezer for up to two months! Frozen cakes are even easier to cut since they won't crumble easily.

Let it thaw overnight in the fridge before frosting.Variation:I halved the above recipe and baked it in two 6 inch cake pans instead.The baking time was 30 mins at the sametemperature.This cake also can be made into approximately 35 cupcakes, with the liners filled only 3/4 of the way, and the baking time should be between 20 to 25 minutes, but check in on them 2/3 of the way through in case your oven gets the job done faster.