Ingredients:

  • 2 ½ cups (312 g) all-purpose flour
  • 1 ½ cups (300 g) granulated sugar
  • 1 tsp (5 g) baking soda
  • 1 tsp (5 g) salt
  • 1 tsp (5 g) cocoa powder
  • 1 ½ cups (360 ml) vegetable oil
  • 1 cup (240 ml) buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tbsp (30 ml) red food coloring
  • 1 tsp (5 ml) vanilla extract
  • 1 tsp (5 ml) white vinegar
  • 8 oz (226 g) cream cheese, softened
  • ½ cup (115 g) unsalted butter, softened
  • 4 cups (480 g) powdered sugar
  • 1 tsp (5 ml) vanilla extract

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and flour the cake pans.
  2. In a bowl, sift together flour, baking soda, salt, and cocoa powder. Set aside.
  3. In a large bowl, whisk together oil, sugar, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Pour the batter evenly into the prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean.
  6. Let cakes cool in the pans for 10 minutes, then transfer to cooling racks until completely cool.
  7. In a mixing bowl, combine softened cream cheese and butter, mixing until smooth. Gradually add powdered sugar and vanilla until well blended.
  8. Place one cake layer on a serving plate, spread frosting on top, then add the second layer and frost the top and sides of the cake.