Ingredients:

  • 2 ½ cups (315g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • 1 tsp (5g) baking soda
  • 1 tsp (5g) salt
  • 1 tsp (2g) cocoa powder
  • 1 ½ cups (360ml) vegetable oil
  • 1 cup (240ml) buttermilk, at room temperature
  • 2 large eggs, at room temperature
  • 2 tbsp (30ml) red food coloring
  • 1 tsp (5g) vanilla extract
  • 1 tsp (5ml) white vinegar
  • 8 oz (226g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 4 cups (480g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (30ml) heavy cream or milk (optional for consistency)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Prepare the cake pans by greasing them and lining the bottoms with parchment paper.
  3. Combine flour, sugar, baking soda, salt, and cocoa powder in a mixing bowl.
  4. In another bowl, whisk together oil, buttermilk, eggs, food coloring, vanilla, and vinegar.
  5. Gradually add the wet ingredients to the dry ingredients, stirring just until combined.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  9. Make the frosting: Beat the cream cheese and butter until creamy.
  10. Gradually add the powdered sugar and vanilla, mixing until smooth. Adjust consistency with milk if needed.
  11. Assemble the cake: Place one layer on a serving plate, spread frosting on top, add the second layer, and frost the top and sides.
  12. Chill for at least 30 minutes before slicing for a cleaner cut.