° 2 1/2 cups all-purpose flour, plus more for dusting pans
° 2 tablespoons unsweetened cocoa powder
° 1 teaspoon baking soda
° 1/2 teaspoon of salt
° 1/2 cup unsalted butter, room temperature, plus more for greasing pans
° 1 1/2 cups granulated sugar
° 2 teaspoons of vanilla extract
° 2 large eggs, room temperature
° 3/4 cup light olive oil or vegetable oil
° 1 cup low-fat buttermilk, at room temperature
° 1 teaspoon of distilled white vinegar
° 1/2 teaspoon red gel food coloring
1 – Preheat oven to 350˚F with the racks in the center of the oven. Grease two 9-inch round cake pans with butter and dust with flour, tapping off excess.
2 – Stir then sift together 2 1/2 cups of flour, 2 tablespoons of cocoa powder, 1 teaspoon of baking soda and 1/2 teaspoon of salt.
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 mixture looks powdery like the snow.
4 – Mix two eggs, adding them one at a time and beating well to incorporate them between each addition. Stir in 2 teaspoons vanilla extract until blended.
5 – With the mixer running, gradually add 3/4 cup oil and mix on medium speed until well incorporated.
6 – Stir 1 teaspoon of vinegar into your buttermilk then mix it into the batter on medium speed until incorporated.
7 – Add flour mixture all at once and mix on medium speed until well blended and no traces of flour remain, scraping bowl as needed.
8 – Add 1/2 teaspoon gel red food coloring or add to desired color and mix until well blended, scraping bowl as needed.
9 – Divide evenly into prepared pans and bake at 350˚F for 30 minutes. Let stand in cake pans for 20 minutes, then invert onto wire rack and cool completely to room temperature before assembling with cream cheese frosting.