Chef Jennifer Franklin (The Cooking School at Irwin Street, Atlanta, Georgia)
Serves 6–8
No one is sure just how this one-of-a-kind cake became known as a Southern confection. American historians confirm the use of shredded red beets and sugar beets in bakery cakes after World War II. During a time when food was rationed, and economic crisis prevailed, bakers would strategically add these secret ingredients. The sugar beets added sweetness to compensate for the scarce supply of sugar, and the surprisingly ruby red center boosted sales.
Story by Chef Nicole
2½ cups gluten-free flour (such as King Arthur® flour)
1½ cups sugar
1 teaspoon baking soda
1 teaspoon iodized salt
2 teaspoons cocoa powder
1½ cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons (1 ounce) red food coloring
1 teaspoon distilled white vinegar
1 teaspoon pure vanilla extract
1 pound cream cheese, softened
4 cups sifted confectioners’ sugar
2 sticks (1 cup) unsalted butter, softened
1 teaspoon pure vanilla extract
Crushed pecans, for garnish (see Chef’s Tips on nuts and seeds, this page)
Preheat the oven to 350°F. Lightly spray three 9- by 1½-inch round cake pans with baking spray.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Using a mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake for about 30 minutes, rotating the pans halfway through the cooking time, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean.
In a stand mixer fitted with a paddle attachment (or with a hand-held electric mixer in a large bowl), mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy (about 5 minutes; occasionally turn the mixer off and scrape down the sides of the bowl with a rubber spatula).
Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high, and mix briefly until fluffy (scrape down the bowl occasionally). Makes enough to frost a three-layer (9-inch) cake. Store in the refrigerator before using until it becomes somewhat stiff. May be stored in the refrigerator for up to 3 days.
Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate, and then re-invert them onto a cooling rack, rounded-sides-up. Let it cool completely.
Place 1 layer, rounded-side-down, in the middle of a rotating cake stand. Using a palette knife or offset spatula, spread some of the cream cheese frosting over the top of the cake (spread enough frosting to make a ¼- to ½-inch layer). Carefully set another layer on top, rounded-side-down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with pecans.