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1
Preheat oven to 350u00b0F Coat 2 (9-inch) round cake pans with cooking spray and line bottoms of pans with wax paper or parchment paper.
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2
Measure out 3 cups cake flour by spooning into measuring cup and leveling with a knife.
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3
Combine flour, cocoa, baking soda, baking powder and salt.
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4
Set aside.
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5
In another bowl, beat granulated sugar and butter with a mixer at medium speed for 4 minutes or until well blended.
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6
Add egg whites to sugar mixture, beat at medium speed for 5 minutes or until fluffy.
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7
Combine buttermilk, food coloring, and 1 teaspoon vanilla in a small bowl, stirring well with a whisk.
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8
Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture; mix just until moistened.
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9
Pour batter into prepared pans.
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10
Tap pans sharply on counter to remove any large air bubbles.
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11
Bake at 350u00b0F for 28 minutes or until a wooden pick inserted in center comes out clean (do not overbake).
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12
Cool in pans 10 minutes; remove from pans and cool completely on wire racks.
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13
For frosting: Combine cream cheese and 1 teaspoon vanilla in a medium bowl.
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14
Beat with a mixer at high speed for 3 minutes or until fluffy.
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15
Add powdered sugar and beat at low speed just until blended.
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16
To assemble cake: Place 1 cake layer on plate; spread with jam; top with second cake layer.
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17
Spread frosting over top and sides of cake.
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18
Store cake loosely covered in refrigerator.
