Ingredients:

  • 375g cake flour, sifted
  • 400g granulated sugar
  • 15g unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 240ml buttermilk, room temperature
  • 360ml vegetable oil
  • 2 large eggs, room temperature
  • 1 tsp distilled white vinegar
  • 1 tbsp vanilla extract
  • 2 tsp red gel food coloring
  • 450g full-fat cream cheese, brick style
  • 115g unsalted butter, softened
  • 500g powdered sugar, sifted
  • 1 tsp vanilla extract (for frosting)
  • 1 pinch salt

Instructions:

  1. Preheat your oven to 175°C (350°F). Grease two 9 inch round cake pans and line the bottoms with parchment paper. Note: Parchment is your insurance policy against a broken cake.
  2. In a large bowl, sift together the cake flour, granulated sugar, cocoa powder, baking soda, and 1 teaspoon of salt. Note: Sifting ensures the cocoa doesn't leave bitter clumps.
  3. In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, distilled white vinegar, 1 tablespoon of vanilla extract, and red gel food coloring until fully combined. Whisk until the color is vibrant and uniform.
  4. Gradually add the wet ingredients to the dry ingredients. Whisk until just combined and smooth, being careful not to over mix. Note: Over mixing leads to a tough, rubbery cake.
  5. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean.
  6. Allow the cakes to cool in the pans for 10 minutes until the edges pull away slightly. Then transfer them to a wire rack to cool completely.
  7. To make the frosting, beat the 450g of softened cream cheese and 115g of butter together until smooth. Note: Both must be soft, or you'll have lumps.
  8. Gradually add the 500g of powdered sugar, 1 teaspoon of vanilla, and a pinch of salt. Beat on medium high until light and fluffy.
  9. Once the cakes are completely cold, frost the top of one layer. Ensure the cake is not even slightly warm, or the frosting will melt.
  10. Place the second layer on top and cover the top and sides with the remaining frosting. Smooth with a spatula for a clean finish. One mistake I once made was trying to frost the cake while it was still a little bit warm. The cream cheese frosting immediately turned into a puddle. Please, wait until those layers are cold to the touch. If you're in a hurry, pop the cooled layers into the fridge for 30 minutes before frosting. Pumpkin Pie Recipe: Traditional Homemade Custard in 75 Minutes — Master this traditional pumpkin pie recipe for a velvety custard in a flaky c...Moist Homemade Vanilla Cake Recipe: 50-Minute Silky Butter Cake — Master this moist homemade vanilla cake recipe using the reverse creaming met...Slow Cooker Chocolate Lava Cake for 8 Servings — Master the decadent slow cooker chocolate lava cake with this foolproof recip... $img_2$