Ingredients:

  • 3 cups (375g) cake flour
  • 2 cups (400g) granulated sugar
  • 2 tbsp (15g) unsweetened cocoa powder
  • 1 tsp (5g) baking soda
  • 1 tsp (6g) salt
  • 1 cup (240ml) buttermilk, room temperature
  • 1 cup (240ml) vegetable oil
  • 1/2 cup (115g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 tsp (5ml) white distilled vinegar
  • 1 tbsp (15ml) vanilla extract
  • 2 tsp royal blue gel food coloring
  • 16 oz (450g) brick-style cream cheese, slightly softened
  • 1 cup (230g) unsalted butter, softened
  • 4.5 cups (560g) powdered sugar, sifted
  • 2 tbsp (30ml) heavy cream
  • 1 tsp (5ml) vanilla bean paste

Instructions:

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. Sift together the cake flour, cocoa powder, baking soda, and salt in a large bowl to ensure even distribution and aeration.
  3. In a stand mixer fitted with the paddle attachment, cream 1/2 cup softened butter and granulated sugar for 3 minutes until pale and fluffy. Slowly stream in the vegetable oil and add eggs one at a time, beating well after each addition.
  4. With the mixer on low, alternate adding the dry flour mixture and the buttermilk/vinegar mixture in three parts, beginning and ending with the dry ingredients. Fold in the blue gel coloring and vanilla extract until the color is uniform.
  5. Divide the batter equally between the prepared pans. Bake for 30–35 minutes until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes before transferring to a wire rack to cool completely.
  6. Beat cream cheese and 1 cup butter until smooth. Gradually add powdered sugar, vanilla bean paste, and heavy cream. Beat until the frosting is stiff yet spreadable.
  7. Stack cake layers with a generous amount of frosting in between. Apply a thin crumb coat to the entire cake, chill for 20 minutes, then finish with the remaining frosting.