Instructions

• Preheat oven to 350°F (175°C). Grease two 8-inch cake pans with butter or nonstick spray. Sift the extra 1 tablespoon of cocoa powder over the greased pans to dust them.
• In a large bowl, cream 1/2 cup unsalted butter (room temperature) and 1 1/2 cups caster sugar until light in color and fluffy.
• Add 2 large eggs one at a time, beating well after each addition until fully incorporated.
• In a small bowl, whisk together 1/4 cup cooking oil, 1 tablespoon unsweetened cocoa powder, 2 1/2 tablespoons red food colouring (liquid), and 2 teaspoons pure vanilla extract until smooth. Stir in 1 tablespoon white vinegar.
• Add the color/oil/vinegar mixture to the creamed butter, sugar, and eggs and beat until combined.
• Sift together 2 1/2 cups plain cake flour, 1 teaspoon baking soda, and 1 teaspoon salt.
• With the mixer on low, add half of the dry ingredients to the wet mixture and mix until just combined. Add half of the 1 cup buttermilk and mix until just combined. Repeat with the remaining dry ingredients and the remaining buttermilk, mixing until the batter is smooth but not overmixed.
• Divide the batter evenly between the two prepared pans and smooth the tops.
• Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cakes cool in their pans for 10 minutes. Run a knife around the edges, invert the cakes onto a wire rack, remove the pans, and cool the cakes completely.
• While the cakes cool, make the frosting: beat 14 ounces cream cheese (room temperature), 1/2 cup unsalted butter (room temperature), and 2 teaspoons pure vanilla extract until smooth and slightly lighter in color, about 3–4 minutes.
• Gradually beat in 4 cups icing sugar until the frosting is light and fluffy. If the frosting is too thin, add a little more icing sugar and beat until you reach the desired consistency. If using, beat in 1 tablespoon lemon juice.
• If the cake tops are domed, level them with a serrated knife and reserve the trimmed pieces for decoration.
• Place one cake layer on a serving plate with the flat side down. Spoon about 1 1/2 to 2 cups of frosting onto that layer and spread evenly.
• Place the second cake layer on top (flat side down) and use the remaining frosting to cover the top and sides of the cake.
• Press the reserved cake crumbs into the sides or scatter them on top to decorate, if desired. Enjoy.