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) unsweetened cocoa powder
  • 1 cup (240ml) buttermilk, room temperature
  • 2 large eggs, room temperature
  • 1.5 cups (350ml) vegetable oil
  • 1 tsp (5ml) white distilled vinegar
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15ml) red food coloring
  • 16 oz (450g) full-fat cream cheese, softened
  • 0.5 cup (115g) unsalted butter, softened
  • 4 cups (500g) powdered sugar, sifted
  • 1 tsp (5ml) vanilla extract
  • 1g salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans with butter or baking spray and line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder until no lumps remain.
  3. In a separate bowl, beat the vegetable oil, buttermilk, eggs, red food coloring, vinegar, and vanilla until smooth.
  4. Gradually stir the wet ingredients into the dry ingredients until just combined; do not overmix.
  5. Divide the batter evenly between the two pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow cakes to cool completely on a wire rack.
  7. Prepare the frosting by beating softened cream cheese and butter together until smooth, then gradually adding powdered sugar, vanilla, and salt.
  8. Frost the cake layers and chill for 2 hours to ensure frosting stability before serving.