Ingredients:

  • 2 ½ cups (315g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons (15g) unsweetened cocoa powder
  • 1 ½ cups (300g) granulated sugar
  • 1 cup (240ml) vegetable oil
  • 1 cup (240ml) buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon red food coloring (gel is preferred)
  • 1 teaspoon distilled white vinegar
  • 8 ounces (225g) cream cheese, softened
  • ½ cup (115g; 1 stick) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • Pinch of salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour the cake pans, then line the bottoms with parchment paper rounds.
  2. Whisk together the flour, baking soda, baking powder, salt, and cocoa powder in a large bowl.
  3. In a separate bowl, beat the sugar and oil together until well combined. Add the buttermilk, eggs, vanilla extract, red food coloring, and vinegar. Mix until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
  5. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. Beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract and salt.
  8. Once the cakes are completely cool, level the tops if necessary. Place one cake layer on a serving plate, top with frosting, then add the second layer. Frost the top and sides of the cake.
  9. For best results, chill the frosted cake for at least 30 minutes to allow the frosting to set. This makes slicing much easier.