Ingredients

For the Cake:

• 2 ½ cups (310 g) all-purpose flour

• 1 ½ cups (300 g) granulated sugar

• 1 tsp baking soda

• 1 tsp salt

• 1 tsp cocoa powder (unsweetened)

• 1 ½ cups (360 ml) vegetable oil

• 1 cup (240 ml) buttermilk, room temperature

• 2 large eggs, room temperature

• 2 Tbsp (30 ml) red liquid food coloring (or 2 tsp gel coloring)

• 1 tsp white vinegar

• 1 tsp vanilla extract
  
  

For the Cream Cheese Frosting:

• 16 oz (450 g) cream cheese, softened

• 1 cup (225 g) unsalted butter, softened

• 4 cups (480 g) powdered sugar

• 1 Tbsp vanilla extract

• Pinch of salt
  
  

Equipment / Prep Notes

• Two 8-inch or 9-inch round cake pans

• Parchment paper for lining

• Electric mixer or stand mixer

• Mixing bowls

• Wire cooling racks

• Offset spatula for frosting
  
  

Step-by-Step Instructions

1. Prepare the Cake Batter

1. Preheat oven to 350°F (175°C). Grease and flour the cake pans, then line the bottoms with parchment paper.

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

3. In another bowl, whisk oil, buttermilk, eggs, food coloring, vinegar, and vanilla until smooth.

4. Gradually add the wet ingredients to the dry mixture, whisking just until combined — do not overmix.

5. Divide the batter evenly between the prepared pans.

6. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

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

2. Make the Cream Cheese Frosting

1. In a large bowl, beat the cream cheese and butter together until light and fluffy.

2. Gradually add powdered sugar one cup at a time, mixing on low speed until smooth.

3. Add vanilla extract and a pinch of salt, then beat on high for 1 minute until creamy and spreadable.
   
   

3. Assemble the Cake

1. Level the tops of the cakes if necessary to make them flat.

2. Place one cake layer on your serving plate or cake stand.

3. Spread a thick layer of cream cheese frosting evenly on top.

4. Add the second cake layer, then cover the entire cake with frosting using an offset spatula.

5. Chill for 30 minutes before serving for clean, neat slices.
   
   

4. Serving and Storage

• Best served slightly chilled or at room temperature.

• Store covered in the refrigerator for up to 5 days.

• To freeze, wrap individual slices tightly and thaw overnight in the fridge before serving.
  
  

🎂 Tips for Success

• Use room-temperature ingredients for even mixing.

• Do not skip the vinegar — it reacts with cocoa and buttermilk for the signature tangy flavor and red color.

• If you want a deeper red, use gel food coloring instead of liquid.

• To make the cake extra tender, sift the dry ingredients twice.

• Keep the frosting slightly cool before spreading for a smoother finish.

• Save a few crumbs from trimming the cake layers and sprinkle on top for decoration.