Ingredients:

  • 2½ cups all-purpose flour
  • 1½ cups granulated sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tbsp unsweetened cocoa powder
  • 1 cup buttermilk
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 tsp white distilled vinegar
  • 1 tsp vanilla extract
  • 1 tbsp red food coloring
  • ½ cup chopped pecans
  • 8 oz full-fat cream cheese
  • ½ cup unsalted butter
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp heavy cream

Instructions:

  1. Preheat the oven to 350°F (180°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. In a medium bowl, whisk together 310g all-purpose flour, 300g granulated sugar, 5g baking soda, 5g salt, and 10g unsweetened cocoa powder.
  3. In a separate large bowl, beat 120ml vegetable oil, 240ml room-temperature buttermilk, 2 room-temperature large eggs, 5ml white distilled vinegar, 5ml vanilla extract, and 15ml red food coloring until smooth.
  4. Gradually stir the dry ingredients into the wet ingredients until just combined; do not overmix. Fold in 60g chopped pecans.
  5. Divide the batter evenly between the two prepared pans.
  6. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool the cakes in the pans for 10 minutes, then flip them onto a wire cooling rack and place in the freezer for 20 minutes to flash-cool.
  8. Beat 225g softened full-fat cream cheese and 115g softened unsalted butter together until fluffy.
  9. Gradually add 360g powdered sugar and 5ml vanilla extract, beating on low then high until velvety; stir in 15ml heavy cream if needed for consistency.
  10. Place one cake layer on a plate, spread a thick layer of frosting, top with the second layer, and cover the top and sides completely with the remaining frosting.