Step 1

Grease and flour 2 9” round cake pans. Preheat oven to 350°F.

Step 2

Using a countertop mixer fitted with the paddle attachment, cream together butter and sugar on medium speed until light and fluffy.

Step 3

Add eggs one at a time; mix fully after each addition.

Step 4

Meanwhile, sift together dry ingredients (flour, baking soda, salt, and cocoa powder). In another bowl, whisk together the liquid ingredients (buttermilk, food coloring, vinegar, and vanilla).

Step 5

Using a countertop mixer with the paddle attachment, add 1/2 of the dry ingredients to the bowl; mix on low speed until fully combined. Add 1/2 of the liquid ingredients; mix on low until fully combined. Repeat with remaining dry and liquid ingredients. Once all ingredients have been added, scrape the sides of the bowl down with a spatula and mix on low speed until batter is smooth.

Step 6

Divide the batter evenly among the 2 cake pans; smooth the tops of each cake with an offset spatula to ensure even baking. Place cakes in oven with space around each pan for air to circulate. Bake at 350°F for 27-30 minutes, or until a toothpick inserted into the center of each layer comes out clean.

Step 7

Allow cakes to cool on a cooling rack before frosting.

Step 8

Using a countertop mixer fitted with the paddle attachment, cream together the cream cheese and butter until fully combined.

Step 9

Add vanilla extract and 1 cup of powdered sugar at a time until frosting reaches desired sweetness.

Step 10

Beat frosting on medium-high speed for 3-4 minutes, or until fluffy.

Step 11

Frost cake.