📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper circles. This helps prevent the cake from sticking, ensuring a clean release after baking.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. This ensures that the dry ingredients are evenly distributed throughout the batter.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Use a stand mixer or an electric hand mixer for this step. Creaming the butter and sugar creates air pockets that contribute to a tender cake crumb.
4. Beat in the eggs one at a time, then stir in the vanilla extract and red food coloring. Mix until well combined. The red food coloring is what gives the cake its signature vibrant color, so don't be shy! Be careful not to overmix, though.
5. In a small bowl, combine the buttermilk and vinegar. Set aside. The buttermilk and vinegar react with the baking soda to create a light and fluffy texture.
6. Add the dry ingredients to the wet ingredients alternately with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Overmixing can lead to a tough cake, so be gentle!
7. In a separate small bowl, dissolve the baking soda in the hot water. Add it to the batter and mix well. The hot water helps activate the baking soda, which contributes to the cake's rise.
8. Pour the batter evenly into the prepared cake pans. Spread the batter out evenly. This ensures that both cakes bake at the same rate. The batter should be fairly thin. Don't worry if it looks a little watery at this point!
9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The baking time will vary depending on your oven, so keep an eye on the cakes. If the cakes start to brown too quickly, tent them with foil.
10. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Cooling the cakes in the pans helps them retain their moisture. Make sure the cakes are completely cool before frosting.
11. While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat together the cream cheese and butter until smooth and creamy. Make sure your cream cheese and butter are at room temperature before you start. This helps prevent lumps in the frosting.
12. Gradually add the powdered sugar, beating until smooth. Start with a low speed to prevent the powdered sugar from flying everywhere. If the frosting is too thick, add a tablespoon or two of milk or cream until you reach your desired consistency.
13. Stir in the vanilla extract. Taste and adjust the sweetness as needed. Everyone has different sweetness preferences, so feel free to adjust the amount of powdered sugar to your liking.
14. Once the cakes are completely cool, level them with a serrated knife if necessary. This ensures that your cake will sit flat. A flat cake is easier to frost and decorate.
15. Place one cake layer on a serving plate or cake stand. Spread a generous layer of cream cheese frosting over the top. Use an offset spatula for even distribution. Try to get as smooth as possible for a nice even coating.
16. Top with the second cake layer and frost the entire cake with the remaining cream cheese frosting. Decorate as desired. Crumb coating: apply a thin layer of frosting to the cake and chill for 30 minutes before applying the final coat.