Ingredients:

  • 3 cups (375g) All purpose flour
  • 1 tsp Baking soda
  • 2 tbsp (15g) Unsweetened natural cocoa powder
  • 0.5 tsp Salt
  • 2 cups (400g) Granulated sugar
  • 1 cup (240ml) Vegetable oil
  • 0.5 cup (115g) Unsalted butter, softened
  • 2 Large eggs
  • 1 cup (240ml) Full fat buttermilk
  • 2 tsp Pure vanilla extract
  • 1 tsp Distilled white vinegar
  • 2 tbsp Red gel food coloring
  • 16 oz (450g) Full fat brick cream cheese, cold
  • 0.75 cup (170g) Unsalted butter
  • 4.5 cups (540g) Confectioners' sugar
  • 1 tbsp Heavy cream
  • salt

Instructions:

  1. Preheat your oven to 180°C (350°F). Grease two 9 inch cake pans and line with parchment paper.
  2. Whisk together 3 cups (375g) flour, 1 tsp baking soda, 2 tbsp cocoa powder, and 0.5 tsp salt.
  3. Beat 0.5 cup (115g) butter and 2 cups (400g) sugar until the mixture looks pale and fluffy.
  4. Add 1 cup (240ml) oil and 2 eggs one at a time. Beat on medium speed for 2 minutes.
  5. Whisk 1 cup (240ml) buttermilk, 2 tsp vanilla, 1 tsp vinegar, and 2 tbsp red food coloring in a separate jug.
  6. Alternately add dry ingredients and buttermilk mixture to the butter, starting and ending with dry. Mix until just combined.
  7. Pour batter evenly into pans. Bake for 30-35 minutes until a toothpick comes out with only a few moist crumbs.
  8. Let cakes cool in pans for 10 minutes, then move to a wire rack. Check that they no longer feel warm to the touch before frosting.
  9. Beat 16 oz (450g) cold cream cheese and 0.75 cup (170g) butter until smooth and the aroma of vanilla fills the air.
  10. Gradually add 4.5 cups (540g) confectioners' sugar, 1 tbsp heavy cream, and salt. Frost the cooled layers generously.