Ingredients for cake:
2 1/2 C cake flour* (not self-rising)
1 t salt
1/4 C cocoa powder
1 1/2 C sugar
1 1/2 C canola oil
2 large eggs
1/4 C red food coloring (I do not add this)
1 t vanilla
1 C buttermilk
1 1/2 t baking soda
2 t white vinegar
(* Cake flour is super fine and light – can buy in grocery store or can substitute with this formula: Use all purpose flour, take out 2 T per cup and replace with 2 T cornstarch. Sift 3 times before measuring)
Ingredients for icing:
1/2 C (1 stick) salted butter at room temp.
2 bars (8 oz each) of cream cheese at room temp.
2 1/2 C confectioner’s sugar
2 t freshly grated orange zest
pinch of salt (optional if use salted butter, must add if use unsalted butter)
Preheat oven to 350 degrees.
Generously but evenly butter and flour two 8″ or 9″ round cake pans. Tap out excess flour. Set aside.
Whisk together cake flour, salt, cocoa; set aside.
Combine sugar and oil and beat on medium speed until well combined. Add eggs, and beat well. Add food coloring (if using) and vanilla and beat until well combined. Fold in flour mixture, alternating with buttermilk.
In a very small bowl, mix the baking soda and vinegar until combined. Add to batter and beat for 10 seconds.
Evenly divide batter between the prepared pans.
Bake until a toothpick inserted in the center of each cake comes out clean, 30-35 mins.
Transfer pans to wire rack to cool for 5 mins. Remove cakes from pan and cool on wire rack completely.
Directions for icing:
Beat butter on med-high speed till fluffy, about 2 mins.
Add cream cheese and beat until well combined and fluffy, about 2 mins.
Add sugar, zest and salt (if desired) and beat for 5 more minutes.
Ice the cake and serve or refrigerate.