# What You Need:
→ For the Cake
01 - 2 ½ cups all-purpose flour
02 - 2 tablespoons unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - ½ teaspoon salt
05 - 1 ½ cups granulated sugar
06 - 1 cup unsalted butter, softened
07 - 2 large eggs, room temperature
08 - 1 cup buttermilk, room temperature
09 - 2 teaspoons vanilla extract
10 - 1 teaspoon white vinegar
11 - 1 ounce red food coloring
12 - ½ cup vegetable oil
→ For the Cream Cheese Frosting
13 - 8 ounces cream cheese, softened
14 - ½ cup unsalted butter, softened
15 - 4 cups powdered sugar, sifted
16 - 1 teaspoon vanilla extract
17 - Pinch of salt
# Directions:
01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
02 - Sift together flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
03 - Beat sugar and butter in a large bowl until light and fluffy. Add eggs one at a time, mixing well after each addition.
04 - Mix in oil, vanilla extract, and vinegar until well combined.
05 - Combine buttermilk and red food coloring in a small bowl.
06 - Add dry ingredients to wet mixture in three parts, alternating with buttermilk mixture, beginning and ending with dry ingredients. Mix until just combined; do not overmix.
07 - Divide batter evenly between prepared pans. Bake for 28-30 minutes or until a toothpick inserted in center comes out clean.
08 - Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
09 - Beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, vanilla, and salt, beating until light and fluffy.
10 - Once cakes are completely cool, spread a layer of frosting between cake layers, then frost top and sides.
