4 oz butter, softened (115g)
1 ½ cups sugar (300g)
2 tsp. cocoa powder (4g)
2 ¼ cups cake flour (288g)
1 tsp. salt (4g)
1 cup buttermilk (240ml)
2 fluid ounces red food coloring (60ml)
2 tsp. vanilla (10ml)
1 tsp. baking soda (6g)
1 tsp. white vinegar (5ml)
12 oz cream cheese, cut into cubes and softened (340g)
6 oz butter, cut into cubes and softened (173g)
2 tsp. vanilla extract (10ml)
1 lb. powdered sugar (500g)
Heat your oven to 350°F (176°C). Prepare two 9” (23cm) round cake pans by greasing and flouring them. You may choose to line the inside bottom of pan with a round of parchment paper for easier release once the cakes are baked.
In the bowl of an electric mixture, cream together the butter and sugar for about 1 minute. Add the eggs and continue to cream for another minute.
In a separate bowl, combine the cocoa powder, flour and salt. Set aside. In another bowl, combine the buttermilk, red food coloring and vanilla. Set aside. Incorporate alternate portions of the flour mixture and the buttermilk mixture into the creamed butter and egg mixture. Using a rubber spatula, make sure that all of the dry ingredients that cling to the inside of the bowl are incorporated.
Once the batter is well combined, mix the baking soda and vinegar together in a small bowl and stir immediately into the cake batter. Mix well and then pour equal portions of the batter into the prepared cake pans. Place the pans in the oven and bake for 25-30 minutes, until a toothpick come out clean from the center.
Remove the cake pans from the oven, allow to cool about 5 minutes and then remove the cakes from the pans. Allow to cool on wire racks.
Meanwhile, make the frosting by creaming together the softened cream cheese and butter cubes. Add the vanilla. Stir in the powdered sugar a spoonful at a time until all is incorporated. Beat with a mixer for about 1 minute. When the cake is completely cool, frost the cake.