Ingredients

• all-purpose flour - 2 ½ cups
• granulated sugar - 1 ½ cups
• unsweetened cocoa powder - 2 tablespoons
• baking soda - 1 teaspoon
• salt - ½ teaspoon
• buttermilk - 1 cup
• vegetable oil - 1 cup
• large eggs - 2
• red food coloring - 2 tablespoons
• vanilla extract - 1 teaspoon
• white vinegar - 1 teaspoon
• cream cheese - 8 ounces, softened
• unsalted butter - ½ cup, softened
• powdered sugar - 4 cups
• vanilla extract - 1 teaspoon

Instructions

1. 1.

   Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. 2.

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

3. 3.

   In another bowl, combine buttermilk, oil, eggs, food coloring, vanilla extract, and vinegar.

4. 4.

   Gradually add the wet ingredients to the dry ingredients and mix until smooth.

5. 5.

   Divide the batter evenly between the prepared cake pans.

6. 6.

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

7. 7.

   Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

8. 8.

   For the frosting, beat the cream cheese and butter until smooth and creamy.

9. 9.

   Gradually add the powdered sugar and vanilla extract, and beat until light and fluffy.

10. 10.

    Frost the cooled cakes and stack them. Spread the remaining frosting evenly over the top and sides.

11. 11.

    Refrigerate for at least 30 minutes before serving.

Nutritional Facts