Ingredients:

  • 2 ½ cups All-Purpose Flour
  • 1 ¾ cups Granulated Sugar
  • 2 Tablespoons Unsweetened Cocoa Powder (Sifted)
  • ½ teaspoon Fine Sea Salt
  • 1 teaspoon Baking Soda
  • 3 large Eggs (Room temperature)
  • ½ cup Unsalted Butter (Softened)
  • ½ cup Vegetable Oil
  • 1 cup Buttermilk (Room temperature)
  • 2 teaspoons Vanilla Extract
  • 1 teaspoon White Vinegar
  • 1-2 teaspoons Pink Food Colouring (Gel)
  • 8 oz Full Fat Cream Cheese (Softened)
  • ½ cup Unsalted Butter (Softened)
  • 4 cups Powdered Sugar (Sifted)
  • 1 ½ teaspoons Rosewater (High quality)
  • Pinch of Salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease, flour, and line three 8-inch cake pans with parchment circles.
  2. Whisk together all dry ingredients (flour, sugar, cocoa, baking soda, salt) in a large bowl and set aside.
  3. In a mixer, cream the softened butter until smooth. Gradually beat in the vegetable oil until well combined.
  4. Add eggs one at a time, beating well after each addition. Scrape down the bowl.
  5. In a separate jug, combine the buttermilk, vanilla, vinegar, and pink food colouring until fully blended.
  6. Alternate adding the dry mixture and the wet buttermilk mixture into the butter mixture, beginning and ending with the dry ingredients (Dry 1/3, Wet 1/2, Dry 1/3, Wet 1/2, Dry 1/3). Mix only until just combined—do not overmix!
  7. Divide batter evenly among the three prepared pans. Bake for 30–35 minutes, or until a skewer comes out clean. Cool in pans for 10 minutes before inverting onto wire racks to cool completely.
  8. For the frosting: Beat the softened cream cheese and butter together on medium speed until completely smooth and lump-free (about 3 minutes).
  9. Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase speed to medium. Beat in the rosewater and salt, then whip on medium-high for 1 minute until light and fluffy.
  10. Ensure cakes are entirely cool. Level the tops if necessary. Place the first layer on a serving plate, spread with frosting, and repeat with the second layer.
  11. Apply a thin crumb coat to the entire cake and chill for 20 minutes. Finish by applying the final, generous layer of frosting and decorating as desired.