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1
Combine the flour, salt and cocoa powder together in a bowl.
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2
In another bowl, mix the buttermilk and food coloring.
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3
In your stand electric mixer, cream the butter and sugar until they are light and fluffy (about 2 minutes)
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4
Add eggs to the sugar mixture one at a time.
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5
Add the vanilla extract and mix again.
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6
Then, on low speed, alternate adding the flour mixture and buttermilk mixture to the sugar mixture: starting and ending with the flour mixture.
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7
Next, in a small bowl, combine the baking soda and vinegar, allowing it to fizz and quickly fold it into the batter.
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8
Preheat oven to 350u00b0.
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9
Pour 2 cups into a 9 inch round cake pan, greased and lined with parchment paper on the bottom. (I baked two at a time.4 cake layers8 cups total batter)
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10
Bake for 25 minutes, or until a toothpick comes out clean.
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11
While they are baking, prepare the icing.
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12
In a large bowl, beat the whipping cream until it has stiff peaks.
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13
In a another bowl, beat the cream cheese, vanilla extract and powdered sugar.
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14
Fold the cream cheese mixture into the whipping cream.
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15
Chill the icing for about an hour until it is hard enough to easily spread.
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16
Once the cake is cooked, take it out of the oven, let it sit for about 5 minutes in the pan, then turn over onto a cooling rack. Let them cool completely before icing.
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17
Spread each layer with the icing, then dirty ice the sides and top (dirty icing: icing the cake with a thin layer of icingit doesn't have to be pretty and it can be filled with crumbs too)
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18
Chill the cake for about an hour. (Don't forget to put the icing back in the fridge too.)
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19
Ice the cake and decorate with your favorite sprinkles.
