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1
Make the cake: Preheat the oven to 350 degrees F. Butter three 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust with flour.
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2
Sift the flour, cocoa, baking soda and salt into a large bowl.
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3
Whisk the granulated sugar and eggs in a separate large bowl until combined.
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4
Gradually stir in the vegetable oil.
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5
Add the flour mixture, alternating with the buttermilk, beginning and ending with the flour mixture, stirring well after each addition.
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6
Stir in the vanilla and red food coloring.
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7
Divide the batter evenly among the pans and bake until a toothpick inserted into the center comes out clean, about 40 minutes.
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8
Cool the cakes in the pans for 10 minutes, then turn out onto racks to finish cooling; peel off the parchment.
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9
Make the frosting: Beat the cream cheese and butter in a large bowl with a mixer until creamy.
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10
Beat in the confectioners' sugar until the mixture is smooth.
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11
Beat in the vanilla and nuts, reserving 2 tablespoons nuts for garnish.
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12
(You can make the cakes and/or frosting up to 2 days ahead; wrap the cakes in plastic wrap and refrigerate the frosting.)
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13
Spread the frosting between the layers, on the side and on top of the cake.
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14
Garnish with the reserved pecans.
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15
Photograph by Anna Williams
