Ingredients:
For the cake:
• 325 g cake flour
• 1¼ tsp baking soda
• ½ tsp salt
• 10 g cocoa powder
• 142 g unsalted butter softened at room temperature
• 300 g sugar
• 150 g oil
• 3 large eggs (56 – 60 g each)
• 1 tbsp vanilla extract
• 1 tbsp white vinegar
• 225 g buttermilk
• 2 tsp red gel food color
For the cream cheese frosting:
• 500 g full-fat cream cheese softened, cut into cubes (brick-style, not spreadable)
• 250 g icing sugar (powdered sugar) – use less or more to your taste
• 113 g unsalted butter softened at room temperature, cut into cubes
• 1 tsp vanilla extract
• ¼ tsp salt
Instructions:
Make the cake:
1. Preheat oven to 180°C (356°F). Grease the sides and base of two 20-cm (8-inch) pans. Line the base with baking paper and grease the baking paper.
2. Sift together cake flour, baking soda, salt, and cocoa powder. Separate the eggs – be careful not to get any trace of yolks in the whites.
3. In a stand mixer fitted with a paddle attachment or with handheld beaters, beat softened butter and sugar on medium speed until light, about 2 – 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula a couple of times, to get all the butter evenly creamed.
4. Add egg yolks, oil, vanilla extract, and vinegar. Beat on high speed for 2 minutes, scraping down the sides and up the bottom of the bowl as needed.
5. Reduce the mixer speed to low. Beat in the flour mixture in 2 – 3 additions, alternating with the buttermilk and finishing with the flour mixture. Add the red food coloring (use less or more as desired), and beat until just combined.
6. Switch to a whisk attachment or with handheld beaters, whip egg whites in a grease-free mixer bowl on medium-high speed until fluffy with firm peaks, about 3 minutes. Do not over-beat. Gently fold into the cake batter until well-combined. The batter should be smooth and slightly thick.
7. Divide the batter equally between the 2 cake pans. Bake on the middle rack in the oven for 30 – 35 minutes, or until the top of each cake springs back when gently pressed. Insert a toothpick into the center of each cake – it should come out clean. If wet crumbs are present, bake a little longer, checking every 2 – 3 minutes, but do not over-bake.
8. Remove the cakes from the oven and let them cool completely in the pans set on a wire rack. The cakes must be completely cooled before filling and frosting.
Make the cream cheese frosting:
9. In a stand mixer fitted with a paddle attachment or with handheld beaters, beat the softened cream cheese until smooth and lump-free.
10. In a clean bowl, beat butter and icing sugar on medium speed until smooth, about 1 minute. Beat in the vanilla extract and salt, briefly for 10 seconds.
11. Reduce the mixer speed to low. Gradually add the beaten cream cheese, 3 – 4 heaped tablespoons at a time. After the last addition, taste and add more icing sugar if desired (a few tablespoons at a time). Continue to beat for 1 – 2 minutes until the mixture is very smooth. Refrigerate for at least 30 minutes. The frosting should be soft but not runny, and hold its form.
Assemble the cake:
12. Cake crumbs (optional): Using a large serrated knife, slice a thin layer off the tops of both cakes to create a flat surface. Gently break up the sliced tops and loosen them with your fingers to get fine crumbs.
13. Place 1 of the 2 cakes on the cake stand or serving plate. Spread a thick layer of cream cheese frosting using an offset spatula. Place the 2nd cake on top. Cover the top and sides of the cake with frosting, scraping off the excess with a bench scraper to make a crumb coat.
14. Now, spread a thick layer of cream cheese frosting on top of the 2nd cake and smoothen the edges. Chill the cake for 15 minutes, more often in between steps if you live in a warm climate.
15. Fit a piping bag with your desired piping tip and fill with the remaining cream cheese frosting. Sprinkle the loose cake crumbs over the top of the cake, then pipe the frosting around the edges. For a finishing touch, sprinkle a bit more crumbs on top.
16. Chill for at least 30 – 60 minutes to give the frosting time to set, so that the cake will hold firm when cutting.
17. How to serve: Allow the chilled cake (or slices) to sit at room temperature for 20 minutes before serving.
18. Cover leftover cake in a well-sealed, air-tight container and store in the refrigerator for up to 5 days. Both frosted and unfrosted cake layers (when properly sealed) can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating or serving.
