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
  • 2 large eggs
  • 1.5 cups (350ml) vegetable oil
  • 1 tsp (5ml) distilled white vinegar
  • 2 tsp (10ml) vanilla extract
  • 1 tbsp (15ml) red gel food coloring
  • 16 oz (450g) full-fat cream cheese
  • 1 cup (225g) unsalted butter
  • 4 cups (480g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 0.25 tsp (1.5g) salt

Instructions:

  1. Sift the flour, sugar, baking soda, salt, and cocoa powder into a large bowl to remove lumps and aerate the mixture.
  2. In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, vanilla, vinegar, and red gel coloring until the color is uniform.
  3. Gradually fold the wet ingredients into the dry ingredients using a whisk or mixer on low speed until just combined; do not overmix.
  4. Pour the batter evenly into three greased and parchment-lined 8-inch round cake pans.
  5. Bake at 350°F (175°C) for 25–30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
  6. Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  7. Prepare the frosting by beating softened cream cheese and butter together, then adding powdered sugar, vanilla, and salt until silky.
  8. Layer the cooled cakes with cream cheese frosting between each layer and cover the exterior.
  9. Chill the assembled cake for 2 hours to ensure stability and clean frosting layers.