Ingredients:

  • 2 1/2 cups (315g) All-Purpose Flour
  • 1 Tbsp (7g) Unsweetened Cocoa Powder
  • 1 tsp (5g) Baking Soda
  • 1 tsp (5g) Fine Sea Salt
  • 1 cup (227g) Unsalted Butter, softened (for cake)
  • 2 cups (400g) Granulated Sugar
  • 2 large Eggs, lightly beaten
  • 1 Tbsp (15ml) Vanilla Extract (for cake)
  • 1 cup (240ml) Full-Fat Buttermilk
  • 2 Tbsp (30ml) White Distilled Vinegar
  • 1–2 tsp Highly Concentrated Blue Gel Food Colouring
  • 1 cup (227g) Unsalted Butter, softened (for frosting)
  • 8 oz block (226g) Full-Fat Cream Cheese, chilled
  • 4 cups (480g) Sifted Icing Sugar (Confectioners’ Sugar)
  • 2 tsp (10ml) Vanilla Extract (for frosting)
  • Pinch Fine Sea Salt (for frosting)

Instructions:

  1. Preheat the oven to 175°C (350°F). Grease and flour two 8-inch cake pans. Line the bottoms with circles of parchment paper.
  2. Sift together the flour, cocoa powder, baking soda, and salt into a medium bowl. Whisk briefly to combine thoroughly.
  3. In the bowl of a stand mixer, beat the softened butter until creamy. Gradually add the granulated sugar and beat on medium-high speed for 3–5 minutes until the mixture is light and fluffy.
  4. Reduce speed and add the lightly beaten eggs one at a time, mixing well after each addition. Mix in the cake vanilla extract. Scrape down the sides of the bowl.
  5. Pour the buttermilk into the mixing bowl. Add 1 teaspoon of the blue gel food colouring and mix briefly until incorporated. Check the colour and add more dye if a deeper blue is desired.
  6. With the mixer on low speed, slowly add one-third of the dry mixture, followed by half of the remaining buttermilk/colour mixture. Repeat, finishing with the last of the dry mixture. Mix only until just combined; do not overmix.
  7. In a small cup, combine the white vinegar. Pour this directly into the batter and mix rapidly for 5–10 seconds. The batter will bubble slightly, activating the leavening.
  8. Divide the batter evenly between the two prepared pans. Bake for 30–35 minutes, or until a wooden skewer inserted into the centre comes out clean.
  9. Allow the cakes to cool in the pans for 10 minutes. Invert them onto a wire rack, peel off the parchment paper, and allow them to cool completely—at least 90 minutes.
  10. To prepare the frosting, beat the softened butter until light and fluffy. Add the chilled cream cheese blocks and beat for 2 minutes until just smooth. Do not overbeat.
  11. Gradually add the sifted icing sugar, vanilla, and salt to the frosting mixture. Beat on medium-low speed until smooth, then increase to medium-high for 1 minute until stiff peaks form.
  12. Once fully cooled, use a serrated knife to level the cake layers, removing any domed tops.
  13. Place the first layer cut-side up on your serving plate. Spread a generous layer of frosting across the top. Place the second layer on top. Apply a thin, even “crumb coat” of frosting over the entire cake to trap loose crumbs. Chill for 15 minutes.
  14. Apply the remaining frosting in a thick, smooth layer over the chilled cake. Decorate as desired.