Ingredients

• All-purpose flour - 2 ½ cups
• Granulated sugar - 1 ½ cups
• Unsweetened cocoa powder - 2 tablespoons
• Baking soda - 1 teaspoon
• Salt - ½ teaspoon
• Vegetable oil - 1 cup
• Buttermilk - 1 cup
• Large eggs - 2
• Red food coloring - 2 tablespoons
• Vanilla extract - 1 teaspoon
• White vinegar - 1 teaspoon
• Cream cheese - 16 ounces, softened
• Butter - ½ cup, softened
• Powdered sugar - 4 cups
• Vanilla extract - 1 teaspoon

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) and grease two 9-inch round cake pans.

2. 2.

   In a large bowl, sift together the flour, cocoa powder, baking soda, and salt.

3. 3.

   In another bowl, whisk together the sugar and oil, then add the eggs one at a time, mixing well.

4. 4.

   Stir in the buttermilk, food coloring, vinegar, and vanilla extract until combined.

5. 5.

   Gradually add the dry ingredients to the wet ingredients, mixing until smooth.

6. 6.

   Divide the batter evenly between the prepared cake pans.

7. 7.

   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

8. 8.

   Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.

9. 9.

   For the frosting, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until fluffy.

10. 10.

    Once the cakes are cooled, spread a layer of frosting on top of one cake, place the second cake on top, and frost the top and sides.

11. 11.

    Refrigerate for at least 30 minutes before serving to set the frosting.

Nutritional Facts