Ingredients:

  • 2.5 cups (310g) all-purpose flour
  • 1.5 cups (300g) granulated sugar
  • 1 tsp (5g) baking soda
  • 1 tsp (2g) salt
  • 2 tbsp (15g) natural cocoa powder
  • 1 cup (240ml) buttermilk
  • 2 large eggs
  • 1.5 cups (350ml) vegetable oil
  • 1 tsp (5ml) white distilled vinegar
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (30ml) red food coloring
  • 8 oz (225g) full-fat cream cheese
  • 0.5 cup (115g) unsalted butter
  • 4 cups (480g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15ml) heavy cream

Instructions:

  1. Sift the flour, sugar, baking soda, salt, and cocoa powder into a large bowl to remove lumps.
  2. In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, vinegar, vanilla, and red food coloring until smooth.
  3. Pour the wet ingredients into the dry ingredients and mix on medium speed for approximately 2 minutes until the batter is smooth and mahogany-colored.
  4. Divide the batter evenly between two greased and floured 9-inch round cake pans.
  5. Bake in a preheated 350°F (175°C) oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Remove pans from oven and allow cakes to cool on a wire rack for 1 hour.
  7. Prepare the frosting by beating together softened cream cheese, softened butter, powdered sugar, vanilla, and heavy cream until silky.
  8. Frost the cooled cake layers and assemble.