The Weeknight Table

Dairy

• 1½ cups buttermilk
• 16 ounces cold cream cheese
• 1 cup heavy cream

Pantry & Baking

• 1 cup vegetable oil
• 2 cups granulated sugar (plus 1½ cups for the frosting)
• 2 large eggs
• 2 tablespoons vanilla extract (divided)
• 1 teaspoon baking soda
• 1 pinch salt
• ½ cup unsweetened cocoa powder
• 2½ cups all-purpose flour
• 1 small container of red food coloring

Instructions Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. In a large bowl, whisk together the oil, buttermilk, and sugar until smooth. Beat in the eggs one at a time, followed by 1 tablespoon of vanilla extract and the food coloring. In a separate bowl, sift together the baking soda, salt, cocoa powder, and flour. Gradually add the dry ingredients to the wet mixture, stirring just until combined—do not overmix.

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

For the frosting, in a large mixing bowl, beat the cold cream cheese and 1½ cups of sugar together until smooth and fluffy. Add the remaining 1 tablespoon of vanilla extract and mix until combined. Slowly pour in the heavy cream while whipping on high speed until the frosting becomes light, airy, and holds stiff peaks. Spread the frosting generously between the cooled cake layers and over the top and sides. Slice and serve chilled or at room temperature.