-
Combine the flour, salt, baking soda, and unsweetened cocoa into a large mixing bowl and sift/whisk together.
-
In a separate bowl, crack open the eggs, and beat them.
-
Pour the sugar, buttermilk, oil, and vanilla extract into the bowl with the eggs, and mix until everything is nice and creamy.
-
Slowly combine the wet, ingredients with dry ingredient. Be sure to mix on a low speed!
-
Once everything is manageable, switch from mixing the cake batter to folding it.
-
Next, add it the vinegar, and red food coloring.
-
Fold in until all of the cake batter is red, and there are no streaks.
-
Spray two 9 inch cake pans with baking spray, OR grease and flour them.
-
Pour an equal amount of cake batter into each cake pan.
-
Shake and tap the pans to release any air bubbles, then let sit for 5 minutes.
-
Bake each cake on 325 F, for 25-30 minutes.
-
Remove the cakes from the cake pans, and place them on cooling racks.
-
While the cakes are cooling, make the frosting.
-
In a large bowl combine the butter, and cream cheese.
-
Cream the two ingredients together, then slowly adding in the powdered sugar, but only 1 cup at a time.
-
Add in the vanilla extract, and milk.
-
Mix until the frosting is nice and creamy
-
Once the cakes are completely cool, frost them.
