# What You'll Need:
→ Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 tablespoons unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 1/2 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 - 1/2 cup vegetable oil
→ Cream Cheese Frosting
13 - 8 ounces cream cheese, softened
14 - 1/2 cup unsalted butter, softened
15 - 4 cups powdered sugar, sifted
16 - 1 teaspoon vanilla extract
17 - Pinch of salt
# How-To Steps:
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, blending well after each addition.
04 - Mix in vegetable oil, vanilla extract, and white vinegar.
05 - In a small bowl, mix buttermilk with red food coloring.
06 - Add dry ingredients to the wet mixture in three parts, alternating with the buttermilk mixture, beginning and ending with dry ingredients. Stir until just combined; avoid overmixing.
07 - Divide batter evenly between prepared pans. Bake for 28 to 30 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
09 - Beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, vanilla, and salt, mixing until light and fluffy.
10 - Spread a layer of frosting between cake layers, then cover the top and sides evenly once cakes are completely cooled.
