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1
Preheat the oven to 350F.
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2
Generously spray three 9 x 2-inch round cake pans with nonstick cooking spray, and line with parchment paper.
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3
Spray the lining; dust with cocoa, tapping out any excess.
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4
Set aside.
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5
Whisk together the flour, salt, and cocoa in a medium bowl; set aside.
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6
Mix the sugar and oil at medium speed in the bowl of an electric mixer fitted with the paddle attachment until combined.
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7
Add the eggs, one at a time; mixwell after each addition.
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8
Mix in the food coloring and vanilla.
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9
Add the flour mixture in three batches, alternating with the buttermilk, mixing well after each addition.
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10
Scrape down the sides of bowl as needed.
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11
Stir together the baking soda and vinegar in a small non-reactive bowl.
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12
Add the baking-soda mixture to the batter, and mix at medium speed for 10 seconds.
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13
Divide the batter equally among the pans.
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14
Tap the pans on the counter to remove bubbles.
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15
Bake until a cake tester inserted in the middle of the cake comes out clean, 35 to 40 minutes.
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16
Cool the pans on a rack for 5 minutes.
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17
Invert the cakes onto wire racks to cool completely.
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18
To assemble, place one layer top-side down on a cake stand.
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19
Using an offset spatula, spread with a 1/4-inch-thick layer of frosting.
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20
Repeat with the remaining layers.
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21
To frost the top and sides of the cake, work from the center toward and over the edge, making sure to coat evenly.
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22
The cake can be stored in the refrigerator for up to 1 week.
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23
In a standing electric mixer fitted with the paddle attachment, or with a hand held electric mixer in a large bowl, mix the cream cheese and butter at low speed until incorporated.
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24
Add the sugar and vanilla.
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25
Increase the speed to high, and mix until light and fluffy, about 5 minutes, scraping down the sides of the bowl with a rubber spatula as needed.
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26
Store in the refrigerator before using, until it is somewhat stiff, about 15 minutes.
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27
The frosting may be stored in the refrigerator for 3 days.
