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) unsweetened cocoa powder
  • 1 cup (240ml) buttermilk, room temperature
  • 2 large eggs, room temperature
  • 1.5 cups (350ml) vegetable oil
  • 1 tbsp (15ml) white distilled vinegar
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (30ml) 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
  • 1 pinch of salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. Whisk together the all-purpose flour, granulated sugar, baking soda, salt, and unsweetened cocoa powder.
  3. In a separate bowl, beat the vegetable oil and eggs until smooth. Stir in the buttermilk, white distilled vinegar, vanilla extract, and red food coloring until the mixture is consistent.
  4. Gradually pour the wet ingredients into the dry ingredients. Mix on medium-low speed just until combined; stop immediately when no flour streaks remain.
  5. Pour the batter evenly between the two prepared cake pans.