Ingredients
- \1 1/2 cup sall-purpose flour
- 1/4 cup Dutch-processed cocoa powder
- \1 1/2 cup sgranulated sugar
- \1 1/2 teaspoon sbaking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- \1 1/2 cup sroom-temperature buttermilk
- 1 cup vegetable oil
- 2 large room-temperature eggs
- 1 teaspoon vinegar
- 2 teaspoon spure vanilla extra ct
- 2 tablespoon sliquid red food color
- 2(8-ounce) blocks room-temperature cream cheese
- 8 ounce sroom-temperature unsalted butter
- 1 teaspoon pure vanilla extra ct
- \1 1/2 cup spowdered sugar
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray two 8 inch round cake pans with non stick cooking spray. Line the bottom of the cake pans with a piece of round parchment paper and spray the parchment paper with cooking spray. Set aside
- Sift together 2 ½ cups all purpose flour , ¼ cup Dutch processed cocoa powder , 1 ½ cups granulated sugar , 1 ½ teaspoons baking soda , 1 teaspoon baking powder , and ½ teaspoon salt into a medium sized mixing bowl. Set aside.
- Add the 1 ½ cups room temperature buttermilk , 1 cup vegetable oil , 2 large room temperature eggs , 1 teaspoon vinegar , 2 teaspoons pure vanilla extract , and 2 tablespoons liquid red food color to a large bowl. Whisk until combined. Add the flour mixture to the buttermilk mixture and whisk until a smooth batter forms.
- Divide the batter evenly among the two prepared cake pans (use a kitchen scale to divide the cake batter if you want to be precise). Bake for 35 minutes until a toothpick inserted in the middle of the cake comes out clean with just a few crumbs attached.
- Remove from the oven and let cool on a wire rack for 10 15 minutes. When you can touch the cake pans, use a butter knife to loosen the sides, and flip the pan over to remove the cake from the pan.
- Peel off the parchment paper, and allow the cakes to cool completely on a wire rack before adding frosting.
