Ingredients:

  • 375g cake flour
  • 400g granulated sugar
  • 15g unsweetened cocoa powder (non-Dutch processed)
  • 5g baking soda
  • 3g salt
  • 240ml buttermilk, room temperature
  • 240ml vegetable oil
  • 115g unsalted butter, softened
  • 2 large eggs, room temperature
  • 5ml white distilled vinegar
  • 10ml vanilla extract
  • 15ml red food coloring gel
  • 450g full-fat cream cheese, cold
  • 225g unsalted butter, slightly softened (for frosting)
  • 500g powdered sugar
  • 30ml heavy cream
  • 0.5g salt (pinch)

Instructions:

  1. Prep and Sift. Preheat your oven to 175°C (350°F) and grease your pans. Sift 375g cake flour, 15g cocoa powder, 5g baking soda, and 3g salt into a large bowl.
  2. Cream the Base. Beat 115g softened butter and 400g sugar until the mixture is pale and fluffy, which usually takes about 4 minutes.
  3. Emulsify the Fats. Slowly pour in 240ml vegetable oil while the mixer is running. Watch for a silky, unified texture.
  4. Incorporate Eggs. Add 2 large eggs one at a time, beating well after each. Then stir in 10ml vanilla extract.
  5. The Coloring Phase. Mix 15ml red food gel into 240ml buttermilk until it looks like a vibrant lava lamp.
  6. Alternating Additions. Add 1/3 of the dry ingredients to the butter mixture, followed by 1/2 of the buttermilk. Repeat, ending with the dry ingredients. Mix only until no white streaks remain.
  7. The Final Trigger. Stir 5ml white vinegar into the batter by hand. Look for small bubbles forming instantly.
  8. Bake the Layers. Divide the batter between pans and bake for 30 minutes. Cook until a skewer comes out clean and the center is springy.
  9. The Cooling Process. Let the cakes sit in the pans for 15 minutes before transferring to a wire rack. Wait until completely cold before frosting.
  10. Whipped Frosting. Beat 450g cold cream cheese and 225g butter until smooth. Gradually add 500g powdered sugar, 30ml heavy cream, and a pinch of salt. Whip until the texture is cloud like and stiff.