Ingredients:

  • 2.5 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1.5 cups vegetable oil
  • 1 cup buttermilk
  • 2 large eggs
  • 1 tsp distilled white vinegar
  • 1 tsp vanilla extract
  • 2 tbsp red gel food coloring
  • 16 oz full-fat cream cheese
  • 0.5 cup unsalted butter
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 0.125 tsp salt

Instructions:

  1. Sift together the flour, cocoa powder, baking soda, and salt in a medium bowl to remove clumps.
  2. In a separate large bowl, whisk together vegetable oil and granulated sugar until combined, then beat in eggs one at a time.
  3. Stir in the buttermilk, white vinegar, vanilla extract, and red gel food coloring.
  4. Gradually fold the sifted dry ingredients into the wet mixture using a spatula until a consistent mahogany red batter forms; do not overmix.
  5. Divide the batter evenly between two greased and parchment-lined 8-inch round cake pans.
  6. Bake at 350°F (175°C) for 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  7. Cool cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  8. Prepare frosting by whipping softened cream cheese and butter until pale and fluffy, then slowly adding powdered sugar, vanilla, and salt.
  9. Assemble by frosting one cake layer, topping with the second layer, and enrobing the entire cake in the remaining frosting.
  10. Chill the cake for 2 hours to ensure frosting stability before serving.