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1
Preheat the oven to 350F.
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2
Butter and flour three 9-inch round cake pans and line the bottoms with waxed or parchment paper.
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3
Butter and flour the paper.
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4
In a bowl, sift together the flour, cocoa, baking soda, and salt.
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5
Set aside.
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6
In a measuring cup, combine the buttermilk, vanilla extract, and vinegar.
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7
Set aside.
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8
To prepare the batter, in the bowl of a heavy-duty mixer fitted with the paddle, combine the oil and the sugar on medium speed.
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9
Add the eggs, one at a time, and mix well after each addition.
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10
With the mixer on low speed, add the food coloring.
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11
Add the flour mixture alternating with the buttermilk mixture, beginning and ending with flour, scraping down the sides of the bowl as needed.
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Mix until just combined.
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13
To bake the layers, divide the batter among the prepared pans.
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14
Bake until firm and a toothpick inserted into the cakes comes out clean, 25 to 30 minutes.
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15
Let the cakes cool in the pans on a rack for 5 minutes.
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16
Invert the cakes onto the rack to cool completely.
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Meanwhile, to prepare the frosting, in the bowl of a heavy-duty mixer fitted with the paddle, cream the cream cheese and butter on medium speed until smooth.
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18
Sift over the confectioners sugar.
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Beat until light and fluffy.
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20
Beat in the vanilla.
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21
If too stiff, add the milk, 1 teaspoon at a time, to achieve the correct consistency.
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22
To assemble, place one layer on a cardboard cake round.
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23
Spread with frosting.
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Repeat with the remaining 2 layers, placing the final layer bottom-side up.
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25
Finish with the remaining frosting.
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26
Sprinkle over the pecans.
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27
Serve the cake immediately, or store it in an airtight container in the refrigerator for up to 5 days.
