Ingredients:

  • 315g all-purpose flour
  • 300g granulated sugar
  • 15g natural cocoa powder
  • 240ml buttermilk, room temperature
  • 115g unsalted butter, softened
  • 120ml vegetable oil
  • 2 large eggs, room temperature
  • 5ml distilled white vinegar
  • 6g baking soda
  • 10ml vanilla bean paste
  • 2 tsp red food gel
  • 450g full-fat brick cream cheese
  • 225g unsalted butter, softened (for frosting)
  • 500g powdered sugar, sifted
  • 30ml heavy cream
  • 1 pinch salt

Instructions:

  1. Preheat your oven to 175°C and grease two 8-inch round cake pans.
  2. Sift the flour and cocoa powder together twice to ensure even distribution and aeration.
  3. In a stand mixer with a paddle attachment, cream the softened butter and granulated sugar until the mixture is pale and voluminous.
  4. Slowly incorporate the vegetable oil and then add the eggs one at a time, followed by the vanilla bean paste, beating well after each addition.
  5. Mix the red food gel into the buttermilk. Alternately add the dry ingredients and the colored buttermilk to the butter mixture, beginning and ending with the dry ingredients.
  6. In a small bowl, combine the white vinegar and baking soda (it will fizz). Immediately fold this mixture into the batter by hand.
  7. Divide the batter between the pans and bake for 35 minutes or until a tester comes out with just a few moist crumbs.
  8. For the frosting: Beat the cream cheese and butter until smooth. Gradually add powdered sugar, heavy cream, and a pinch of salt. Whip until fluffy.
  9. Cool the cakes completely before frosting to prevent the cream cheese icing from melting.