Step 1

Preheat oven to 350˚F with racks in the center of the oven. Grease two 9-inch round cake pans with butter and dust with flour, tapping out the excess.

Step 2

Stir then sift together 2 1/2 cups flour, 2 Tbsp cocoa powder, 1 tsp baking soda and 1/2 tsp salt.

Step 3

In a bowl with an electric mixer, beat together 1/2 cup softened butter and 1 1/2 cups sugar for a few minutes until sugar is moistened and the mixture looks powdery like snow.

Step 4

Mix in two eggs, adding them one a time, and beating well to incorporate between each addition. Beat in 2 tsp vanilla extract until blended.

Step 5

With the mixer on, gradually add 3/4 cup oil and mix on medium speed until well incorporated.

Step 6

Stir 1 tsp vinegar into your buttermilk then mix it into the batter on medium speed until incorporated.

Step 7

Add flour mixture all at once and mix on medium speed just until well blended and no streaks of flour remain, scraping down the bowl as needed.

Step 8

Add 1/2 tsp gel red food coloring or add it to reach desired color and mix just until blended, scraping down the bowl as needed.

Step 9

Divide evenly between prepared pans and bake at 350˚F for 30 minutes. Let rest in cake pans for 20 minutes then invert onto a wire rack and let cool completely to room temp before assembling with Cream Cheese Frosting.