Cake Ingredients
• 2 ¾ cups all-purpose flour
• ¼ cup cornstarch
• 2 Tbsp. unsweetened cocoa powder
• 1 tsp. baking soda
• ¾ tsp. salt
• ½ cup unsalted butter, room temp
• 2 1/8 cups granulated sugar
• 1 cup vegetable oil
• 3 large eggs
• 2 tsp. vanilla extract
• 1 ¼ tsp. distilled white vinegar
• 2-3 Tbsp. red food coloring gel
• 1 cup buttermilk
Frosting Ingredients
• 16 oz. block cream cheese, room temp
• 1 cup unsalted butter, room temp
• 4 cups powdered sugar, sifted
• 2 tsp. vanilla extract
• Pinch salt
Instructions:
• Preheat oven to 350°. Grease two 8” or 9” cake pans. Line bottoms with parchment paper circles.
• In medium bowl, sift flour, cornstarch, cocoa powder, baking soda, salt. Set aside.
• In standing mixer with paddle attachment, beat butter and sugar on medium until fluffy, 3-4 min.
• Beat in oil. Add eggs, mixing well between each one. Add vanilla and vinegar, beat until combined.
• Add food coloring until desired color is reached. With mixer on low, add half dry ingredients, beat just until combined. Add buttermilk, then rest of dry ingredients. Do not overmix.
• Divide batter evenly between pans. Bake 30-35 minutes until toothpick comes out clean.
• Cool cakes in pan until easy to handle. Remove, cool completely on wire rack. Remove liners.
Frosting: use electric mixer to beat butter, cream cheese on medium-high until smooth. Add sugar in 2 additions, beating well after each. Add vanilla and salt, beat until smooth and fluffy.
To assemble, set one layer on plate, flat side up (slice rounded top to flatten if necessary).
Evenly spread thick layer of frosting over cake to edge. Top with second cake layer, rounded side up. Spread remaining frosting over top and sides of cake.