Ingredients:

  • 2.5 cups all-purpose 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. Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans with butter and parchment paper.
  2. Whisk together flour, sugar, baking soda, salt, and cocoa powder in a large bowl until no lumps remain.
  3. In a separate bowl, beat the vegetable oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract until smooth.
  4. Slowly incorporate the dry ingredients into the wet ingredients, mixing on low speed until a ribbon-like consistency forms; do not over-mix.
  5. Divide the batter evenly between the two prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  6. Allow cakes to cool completely on a wire rack.
  7. Prepare the frosting by beating softened cream cheese and butter together until smooth.
  8. Gradually mix in powdered sugar, vanilla extract, and salt until the frosting is fluffy and stable.
  9. Assemble the cake by layering frosting between and over the cake rounds, then chill in the refrigerator for 2 hours to set the frosting.