Ingredients:

  • 2.5 cups cake flour
  • 1.5 cups granulated sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tbsp natural cocoa powder
  • 1 cup buttermilk
  • 2 large eggs
  • 1.5 cups vegetable oil
  • 1 tsp white distilled vinegar
  • 1 tsp vanilla extract
  • 2 tbsp red food coloring
  • 16 oz full-fat cream cheese
  • 1 cup unsalted butter
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 0.25 tsp salt

Instructions:

  1. Sift the cake flour, sugar, baking soda, salt, and cocoa powder into a large bowl to prevent cocoa clumps and ensure a smooth crumb.
  2. In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vinegar, and vanilla until completely combined.
  3. Gradually pour the wet ingredients into the dry ingredients. Mix on low speed until just combined; stop immediately when no streaks of flour remain to avoid overworking the gluten.
  4. Grease three 8-inch round cake pans and line the bottoms with parchment paper. Divide the batter evenly between the three pans.
  5. Bake at 350°F (175°C) for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  6. Cool cakes completely on wire racks before frosting.
  7. Prepare the frosting by beating softened cream cheese and butter together, then adding powdered sugar, vanilla, and salt until smooth.
  8. Frost the cake layers and chill for 4 hours to ensure structural stability.