Ingredients:

  • 2.5 cups (315g) All-purpose flour
  • 1.5 cups (300g) Granulated sugar
  • 1 tsp (5g) Baking soda
  • 1 tsp (2g) Salt
  • 2 tbsp (15g) Natural cocoa powder
  • 0.5 cup (115g) Unsalted butter, softened
  • 2 Large eggs, room temperature
  • 1 cup (240ml) Buttermilk, room temperature
  • 1 tsp (5ml) Distilled white vinegar
  • 1 tsp (5ml) Vanilla extract
  • 1 tbsp (15ml) Red gel food coloring
  • 16 oz (450g) Full-fat cream cheese, cold and firm
  • 0.5 cup (115g) Unsalted butter, softened
  • 4 cups (480g) Powdered sugar, sifted
  • 1 tsp (5ml) Vanilla extract
  • 1 pinch (1g) Salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your pans and line the bottoms with parchment paper to ensure a clean release.
  2. Sift together the flour, cocoa powder, baking soda, and salt into a large bowl.
  3. In a separate bowl, cream the softened butter and sugar until the mixture looks pale and fluffy.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  5. Stir in the red gel coloring, vanilla extract, and vinegar. Mix on medium speed until the color is a uniform, deep crimson.
  6. Alternately add the dry ingredients and the buttermilk to the wet mixture, starting and ending with the flour, mixing only until the last streak of flour disappears.
  7. Divide the batter evenly between the prepared pans.