Ingredients:

  • 315g all-purpose flour
  • 300g granulated sugar
  • 10g unsweetened cocoa powder
  • 5g baking soda
  • 3g fine sea salt
  • 240ml buttermilk, room temperature
  • 240ml vegetable oil
  • 115g unsalted butter, softened
  • 2 large eggs, room temperature
  • 2 tsp red gel food coloring
  • 5ml distilled white vinegar
  • 10ml pure vanilla extract
  • 450g brick cream cheese, cold
  • 225g unsalted butter, slightly softened
  • 500g powdered sugar, sifted
  • 5ml pure vanilla extract
  • 15ml heavy cream

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your pans and line the bottoms with parchment paper.
  2. Sift the 315g flour, 300g sugar, 10g cocoa, 5g baking soda, and 3g salt into a large bowl.
  3. In your mixer, beat the 115g softened butter and the 240ml oil until combined.
  4. Add the 2 eggs one at a time, beating well after each. Mix until the batter looks pale and smooth.
  5. Stir in the 240ml buttermilk, 10ml vanilla, and the 2 tsp red gel. Watch for a vibrant, uniform crimson color.
  6. Combine the 5ml vinegar with the dry ingredients, then slowly pour in the wet mixture. You'll see a slight fizz; that's the science happening!
  7. Divide evenly between pans. Bake for 35 minutes until a toothpick comes out clean and the house smells like vanilla.
  8. Let pans sit for 10 minutes before turning cakes onto a wire rack. They must be cold before frosting or the cream cheese will melt into a puddle.
  9. Beat the 450g cold cream cheese and 225g butter until smooth. Slowly add 500g powdered sugar and the 15ml cream. Beat until it looks like a soft, white cloud.
  10. Place one layer down, spread a thick layer of frosting, then top with the second layer and cover the exterior.