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1
Position a rack in the center of the oven and preheat the oven to 350F.
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2
Grease two 8-inch cake pans and line the bottoms with wax or parchment paper.
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3
In a small bowl, place the cocoa powder and food coloring.
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4
Stir to combine and set aside.
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5
In a medium bowl, sift together the flour and salt.
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6
Set aside.
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7
In a small cup, place the baking soda and vinegar.
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8
Stir to combine and set aside.
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9
In the work bowl of an electric stand mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, place the shortening, sugar, and eggs.
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10
Beat on medium-high speed until well blended, 2 to 3 minutes, scraping down the sides of the bowl once or twice.
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11
Add the cocoa mixture and beat on medium just until combined.
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12
Add the flour mixture in 3 parts alternately with the buttermilk in 2 parts, starting and ending with the flour.
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13
Add the vanilla and beat on medium speed just until combined.
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14
Add the baking soda and vinegar mixture to the bowl.
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15
Use a rubber spatula to fold it into the batter, gently scraping down the sides of the bowl to make sure the batter is blended.
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16
Pour the batter into the pans.
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17
Bake until the cake pulls away from the sides of the pan and springs back when lightly pressed in the middle, about 30 minutes.
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18
Cool the cakes in the pans on a rack for 10 minutes.
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19
Run a thin knife around the outside and turn out onto racks.
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20
Peel off the paper.
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21
Flip them over to completely cool right-side up on the racks.
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22
If not assembling right away, cover the layers in plastic wrap and store at room temperature for 1 day.
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23
When ready to fill and frost the cake, hold a serrated knife horizontally and use a gentle sawing motion to shave the domed top off each layer.
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24
Fill and frost the cake with cream cheese frosting, using a crumb coat (see box) if you have time.
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25
Store in a tightly covered container at room temperature for up to 2 days.
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26
In the work bowl of an electric stand mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, beat together the cream cheese and butter until fluffy.
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27
Add the sugar 1 cup at a time, blending between each addition.
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28
Mix in the vanilla, if using, and beat until very smooth, 3 to 5 minutes.
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29
Use at once or store in a tightly covered container in the refrigerator for up 3 days.
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30
Let stand at room temperature until soft and spreadable before using.
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31
If you have time after all the layers are filled, applying a crumb coat to the sides and top of a cake ensures that no crumbs get mixed into the frosting and mar the cakes appearance.
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32
To apply a crumb coat, place a small amount of the frosting in a dish and use an offset spatula to spread a thin coat all over the sides and top of the cake.
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33
Place in the refrigerator until firm, 20 to 30 minutes.
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34
Remove the cake from the refrigerator and frost the sides and top.
