Instructions

• Preheat the oven to 350°F. Position the oven racks in the center. Grease two 9-inch cake pans with the additional butter and dust them with flour, tapping out any excess flour.
• In a bowl, sift together 2 1/2 cups all-purpose flour, 2 Tbsp unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt. Set the dry mixture aside.
• In a large mixing bowl using an electric mixer, beat 1/2 cup room-temperature unsalted butter and 1 1/2 cups granulated sugar for a few minutes until the mixture looks moistened and slightly powdery.
• Add the 2 large room-temperature eggs one at a time, beating well after each addition so each egg is fully incorporated.
• Beat in 2 tsp vanilla extract until blended.
• With the mixer running on low, gradually pour in 3/4 cup oil (light olive oil or vegetable oil). Increase to medium speed and beat until the oil is well incorporated and the batter is smooth. Scrape down the bowl as needed.
• Stir 1 tsp white distilled vinegar into the 1 cup low-fat buttermilk. With the mixer on medium speed, add the buttermilk-vinegar mixture to the batter and mix until just incorporated. Scrape down the bowl as needed.
• Add the sifted dry ingredients to the batter all at once. Mix on medium speed just until the flour is blended and no streaks of flour remain—do not overmix. Scrape down the bowl and beat briefly if needed to reach uniform batter.
• Add 1/2 tsp red gel food coloring and mix just until the color is evenly distributed, scraping down the bowl as needed. (Add a little more coloring only if you want a deeper red, but do not change the listed amount.)
• Divide the batter evenly between the two prepared 9-inch pans and smooth the tops.
• Bake in the preheated 350°F oven for about 30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pans halfway through baking only if your oven bakes unevenly.
• Remove the cakes from the oven and let them rest in the pans for 20 minutes. Run a knife around the edges if needed, then invert the cakes onto a wire cooling rack. Let the layers cool completely to room temperature before assembling and frosting with the Cream Cheese Frosting.