Ingredients:

  • 2.5 cups (315g) all-purpose flour
  • 1.5 cups (300g) granulated sugar
  • 1 tsp (5g) baking soda
  • 1 tsp (2g) salt
  • 2 tbsp (15g) unsweetened cocoa powder
  • 1 cup (240ml) buttermilk, room temperature
  • 1.5 cups (350ml) vegetable oil
  • 2 large (100g) eggs, room temperature
  • 1 tsp (5ml) distilled white vinegar
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15ml) red gel food coloring
  • 16 oz (450g) full-fat cream cheese, cold
  • 1 cup (225g) unsalted butter, softened
  • 5 cups (600g) powdered sugar, sifted
  • 1 tsp (5ml) vanilla extract
  • 0.25 tsp (1g) salt

Instructions:

  1. In a medium bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder until no lumps remain.
  2. In a large bowl, beat the oil and eggs until combined. Stir in the buttermilk, vinegar, vanilla, and red gel coloring.
  3. Gradually add the dry ingredients to the wet ingredients. Mix on low speed just until combined; stop immediately once the flour streaks disappear.
  4. Grease three 8-inch round cake pans and line the bottoms with parchment paper.
  5. Divide the batter evenly between the three pans. Bake at 350°F (175°C) for 25-30 minutes.
  6. Test for doneness by inserting a toothpick into the center; it should come out clean and the tops should spring back when touched.
  7. Cool cakes in pans for 10 minutes before transferring to a wire rack to cool completely.
  8. Beat the cold cream cheese and softened butter together until smooth. Gradually add powdered sugar and vanilla, beating on high until fluffy.
  9. Use a serrated knife to slice off the domed tops of the cakes to create level layers.
  10. Layer the cakes with cream cheese frosting and chill for 2 hours to set before serving.