Ingredients:

  • 2 ½ cups (310g) cake flour
  • 1 ½ cups (300g) granulated sugar
  • 1 tsp (5g) baking soda
  • 1 tsp (5g) salt
  • 2 tbsp (15g) unsweetened cocoa powder
  • 1 cup (240ml) buttermilk, room temperature
  • 2 large eggs, room temperature
  • 1 ½ cups (350ml) vegetable oil
  • 1 tsp (5ml) white distilled vinegar
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (30ml) red food coloring
  • 16 oz (450g) full-fat cream cheese, softened
  • 1 cup (225g) unsalted butter, softened
  • 4 cups (500g) powdered sugar, sifted
  • 1 tsp (5ml) vanilla extract
  • ¼ tsp (1g) salt

Instructions:

  1. Whisk together cake flour, sugar, baking soda, salt, and cocoa powder in a bowl until no lumps remain.
  2. In a separate vessel, beat the oil, buttermilk, eggs, food coloring, vinegar, and vanilla until smooth.
  3. Gradually fold the dry ingredients into the wet mixture on low speed until just combined; do not overmix.
  4. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  5. Divide batter evenly between the pans and bake at 350°F (175°C) for 30-35 minutes.
  6. Insert a toothpick into the center to ensure it comes out with moist crumbs; let cakes cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  7. Beat the softened cream cheese and butter together until smooth, then incorporate powdered sugar, vanilla extract, and salt until fluffy.
  8. Frost the cooled cake layers and refrigerate for 2 hours to stabilize the frosting before serving.