32oz.cream cheese, at room temperature3, 8 oz. blocks
12tbsp. butter, at room temperature
1 1/2tsp. vanilla extract
3cupspowdered sugar
Instructions
Cake
Preheat oven to 325˚F/163˚C.
Line 2, 9" round cake pans with parchment paper.
In a medium bowl whisk together flour, baking soda, baking powder, salt, and cocoa powder.
In a large bowl, combine sugar and oil. Beat with a hand mixer on medium-low speed until combined.
Beat in eggs one at a time into the sugar and oil mixture. Followed with the buttermilk, vanilla, and red food coloring. Stir in the coffee and vinegar.
Add the wet ingredients to the dry and mix well to combine.
Divide the batter equally between the two prepared cake pans.
Bake at 325˚F/163˚C for 30-40 minutes or until a toothpick inserted into the cake comes out with a few moist crumbs.
Cool pans on a rack for 15 minutes before inverting and removing pans. Remove parchment.
Cool completely before frosting.
Frosting
In a large bowl combine the cream cheese, butter, and vanilla.
Beat with a hand mixer on medium speed until smooth.
Add the powdered sugar 1 cup at a time and beat on low until well combined.