Preheat the oven to 350 °F (175 °C). Lightly grease and flour two 9″ round cake pans; line bottoms with parchment.
In a medium bowl, sift together flour, cocoa powder, baking soda and salt; set aside.
In a large bowl, whisk oil and sugar until combined. Add eggs one at a time, beating well after each. Stir in vanilla and food coloring until batter is uniformly red.
Alternately add dry mixture and buttermilk to the wet ingredients, beginning and ending with dry. Mix until just combined. Stir in vinegar.
Divide batter evenly between prepared pans. Smooth tops with a spatula.
Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool cakes in pans for 10 minutes, then run a knife around edges and invert onto a wire rack. Remove parchment and cool completely.
Frosting Instructions
In a large bowl, beat cream cheese and butter on medium speed until smooth, about 2 minutes.
Gradually add powdered sugar, 1 cup at a time, beating on low until combined. Increase speed to medium and beat until fluffy, about 2–3 minutes.
Beat in vanilla (and salt, if using) until incorporated.
If frosting is too soft, refrigerate 15–20 minutes before decorating.
Assembly
Place one cake layer on a serving plate. Spread or pipe about 1 cup of frosting evenly on top.
Set second layer atop and frost the top and sides of the cake.
Decorate with cake crumbs, sprinkles or piping as desired.
Chill 30 minutes before slicing for cleaner cuts. Store leftovers covered in the refrigerator up to 4 days.
Yield
ADVERTISEMENT
