Ingredients:

  • 315g all-purpose flour
  • 300g granulated sugar
  • 15g Dutch-process unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 240ml low-fat buttermilk
  • 120ml vegetable oil
  • 120g plain Greek yogurt
  • 2 large eggs
  • 2 tbsp red food gel
  • 1 tsp distilled white vinegar
  • 2 tsp vanilla extract
  • 450g reduced-fat cream cheese (Neufchâtel), chilled
  • 115g unsalted butter, softened
  • 375g powdered sugar, sifted
  • 1 tsp vanilla bean paste

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. Sift the flour, cocoa powder, baking soda, and salt into a large mixing bowl to ensure a fine crumb.
  3. In a separate bowl, whisk together the sugar, vegetable oil, Greek yogurt, and eggs until pale and well-emulsified.
  4. Stir in the buttermilk, red food gel, vanilla extract, and distilled white vinegar into the wet ingredients.
  5. Gradually fold the dry ingredients into the wet mixture using a one-bowl method until just combined; do not overmix.
  6. Divide the batter evenly between the prepared pans and bake for 35 minutes, or until a toothpick comes out clean.
  7. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
  8. Prepare the frosting by beating the chilled cream cheese and softened butter until smooth. Gradually add powdered sugar and vanilla bean paste, beating until fluffy.
  9. Frost the cooled layers generously using an offset spatula.