Ingredients:

  • 375g all-purpose flour
  • 400g granulated sugar
  • 15g natural cocoa powder
  • 6g baking soda
  • 3g salt
  • 240ml buttermilk, room temperature
  • 240ml vegetable oil
  • 2 large eggs, room temperature
  • 5ml distilled white vinegar
  • 10ml vanilla extract
  • 15ml red gel food coloring
  • 450g full-fat cream cheese, cold brick-style
  • 225g unsalted butter, slightly softened
  • 500g powdered sugar, sifted
  • 5ml vanilla extract (for frosting)
  • 1g pinch of salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking soda, and salt.
  3. In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, vinegar, vanilla extract, and red gel food coloring until well combined.
  4. Gradually add the wet ingredients to the dry ingredients. Mix using a stand mixer or hand mixer on medium speed until the batter is smooth and no flour streaks remain.
  5. Divide the batter equally between the prepared pans. Bake for 35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
  6. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
  7. Prepare the frosting: Beat the cold cream cheese and slightly softened butter together until smooth. Gradually add the powdered sugar, vanilla, and a pinch of salt, beating until light and fluffy.
  8. Frost the cooled cake layers, starting with a generous layer of frosting between the two sponges and finishing the top and sides.