Ingredients
Method
For the Cake
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, combine the sugar and vegetable oil. Mix until well blended.
- Add the eggs one at a time, mixing well after each addition. Then stir in the buttermilk, vanilla extract, and vinegar.
- In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the red food coloring until fully combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the Frosting
- In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, mixing on low speed until combined, then increase speed until fluffy.
- Stir in the vanilla extract until fully incorporated.
Assemble the Cake
- Once the cakes are completely cooled, place one layer on a serving plate.
- Spread a generous amount of cream cheese frosting on top of the first layer.
- Place the second layer on top and frost the top and sides of the cake with the remaining cream cheese frosting.
Nutrition
Notes
For an extra touch, decorate the top of the cake with red velvet crumbs or chocolate shavings.