A Lowcountry Christmas

Sweeten the season with a cheerful cake inspired by the charm of Charleston

- RECIPES BY TRICIA MANZANERO STUEDEMAN PHOTOGRAPHS BY GREG DUPREE FOOD STYLING BY EMILY NABORS HALL AND SALLY MCKAY PROP STYLING BY LINDSEY ELLIS BEATTY

Holiday Mahogany Cake

ACTIVE 1 HOUR, 5 MIN. - TOTAL 3 HOURS, 5 MIN.

SERVES 12

31⁄3 cups bleached cake flour (such as

Swans Down)

5 Tbsp. unsweetened cocoa

11⁄2 tsp. baking soda

1 tsp. kosher salt

3⁄4 cup unsalted butter, softened

21⁄4 cups granulated sugar

1⁄2 cup canola oil

2 tsp. vanilla extract

3 large eggs, at room temperature

1 large egg yolk, at room temperature

2 cups whole buttermilk, at room temperature

Ermine Frosting (recipe, below right) Decorated Sugar Cookies (recipe, page 68)

1. Preheat oven to 350°F. Coat 3 (8-inch) round cake pans with cooking spray; line bottoms of pans with parchment paper, and coat parchment with cooking spray.

2. Sift together flour, cocoa, and baking soda into a medium bowl; whisk in salt.

Beat butter with a stand mixer fitted with a paddle attachment on medium speed until light and smooth, 2 to 3 minutes.

Add sugar, oil, and vanilla; beat on medium speed until fluffy, about 2 minutes. Beat in eggs and egg yolk, 1 at a time, beating well after each addition.

3. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Divide batter among prepared cake pans (about 3/4 cups each); smooth tops. Tap pans on countertop several times to release any air bubbles.

4. Bake until a wooden pick inserted into centers comes out clean, about 30 minutes.