Step 1

Preheat the oven to 350°F and grease and flour 2 (8-inch) cake pans. In a large bowl, whisk together the cake flour, salt, cocoa powder, and baking soda. Set aside.

Step 2

Use a mixer to cream together the butter and sugar for about 2 minutes. Add the eggs, one at a time, mixing well after each addition.  Add the oil, vanilla, and vinegar and mix well. Scrape down the sides of the bowl and mix again.

Step 3

Add the flour mixture and buttermilk alternately, mixing well after each addition. Add the food coloring and mix on low until well combined.

Step 4

Divide the batter between the two pans and bake for 28 to 32 minutes or until the cakes are just starting to pull away from the sides of the pans and a toothpick inserted into the middle of each cake comes out clean.  Allow the cakes to cool in the pans for 5 to 10 minutes, then invert them out of the pans and place them on cooling racks to cool completely.

Step 5

To make the frosting, start by heating the oven to 350°F.  Spread the chopped pecans on a baking pan and toast for 5 to 10 minutes or just until fragrant. Cool completely.

Step 6

Use a mixer to whip the butter and cream cheese together until completely smooth. Gradually add the powdered sugar, mixing well after each addition. Add the vanilla and mix well.

Step 7

When ready to frost, you can mix the cooled pecans into the frosting before frosting the cake or frost the cake then use the pecans to sprinkle on the outside.