1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
3. In a large bowl, gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a hand mixer.
4. Add the dry ingredients to the wet, and mix until smooth and thoroughly combined.
5. Divide the batter evenly between the cake pans and bake for about 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let cool on a wire rack for 15 minutes, then turn the cakes out onto the rack to cool completely.
6. To make the Cream Cheese Frosting, in a large mixing bowl, beat the cream cheese, butter, and vanilla together until smooth. Add the sugar and beat on low speed until incorporated. Increase the speed to high and mix until very light and fluffy.
7. Frost the cooled cake with Cream Cheese Frosting and serve.
Variations & Tips:
– For a bit of a twist, add a pinch of cinnamon to your batter. It adds warmth to the flavor palette without overpowering the classic taste.
– If buttermilk isn’t available, you can make your own by mixing 1 tablespoon of white vinegar or lemon juice with enough milk to measure 1 cup, then let it stand for about 10 minutes.
– Wear an apron or clothes you don’t mind getting a splash of red on! The food coloring can be a bit messy, but it’s all in the fun of making this vibrant cake.
– Not a fan of too much frosting? You can cut the frosting recipe in half for a lighter touch.
– Make it as cupcakes! Just adjust the baking time to about 20 minutes, perfect for sharing or for a bake sale.
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