Ingredients:

  • 375g cake flour
  • 400g granulated sugar
  • 15g unsweetened natural cocoa powder
  • 6g baking soda
  • 5g salt
  • 240ml buttermilk, room temperature
  • 240ml vegetable oil
  • 2 large eggs, room temperature
  • 2 tsp red food gel
  • 5ml distilled white vinegar
  • 10ml vanilla extract
  • 450g full-fat cream cheese, softened
  • 115g unsalted butter, softened
  • 500g powdered sugar, sifted
  • 15ml heavy cream
  • 5ml vanilla bean paste

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. In a large bowl, sift together the cake flour, granulated sugar, cocoa powder, baking soda, and salt. Whisk until the color is a uniform pale brown.
  3. In a separate jug, whisk together the buttermilk, vegetable oil, eggs, 2 tsp red food gel, white vinegar, and vanilla extract until emulsified.
  4. Pour the wet ingredients into the dry ingredients. Whisk until no flour streaks remain, but do not overmix.
  5. Divide the batter evenly between the two prepared pans. Bake at 350°F for 30 minutes or until a toothpick inserted into the center comes out clean.
  6. Allow cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  7. Prepare the frosting: Beat the softened cream cheese and butter until smooth and pale. Gradually add powdered sugar, followed by the heavy cream and vanilla bean paste. Whip until light and fluffy.
  8. Once cakes are completely cold, frost the top of one layer, place the second layer on top, and cover the exterior with the remaining cream cheese frosting.