Ingredients:

  • 345g cake flour
  • 400g granulated sugar
  • 115g unsalted butter, softened
  • 120ml vegetable oil
  • 4 large eggs, room temperature
  • 240ml full-fat buttermilk
  • 1 tsp unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2-3 drops pink gel food coloring
  • 1 tbsp pure vanilla extract
  • 450g full-fat block cream cheese, cold
  • 225g unsalted butter, slightly softened
  • 500g powdered sugar, sifted
  • 2 tbsp heavy cream
  • 1 pinch salt

Instructions:

  1. Preheat your oven to 180°C and grease two 8 inch pans. Note: Line the bottoms with parchment paper for a guaranteed clean release.
  2. In a stand mixer, beat the 115g softened butter and granulated sugar together for 3 to 5 minutes until pale and voluminous. Slowly stream in the vegetable oil and add eggs one at a time, beating well after each addition.
  3. In a medium bowl, whisk together the cake flour, cocoa powder, baking powder, and baking soda. In a separate container, whisk the buttermilk, vanilla extract, and pink gel food coloring.
  4. Alternating between dry and wet ingredients, add them to the butter mixture in three additions, starting and ending with the dry ingredients to prevent curdling.
  5. Divide the batter evenly between the prepared pans. Tap them sharply on the counter to release trapped air bubbles. Bake for 30–35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
  6. Allow cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  7. Prepare the frosting by beating the cold cream cheese and 225g butter until smooth. Gradually add powdered sugar, heavy cream, and salt, beating until light and fluffy. Frost the cooled cake layers using an offset spatula.