• Butter and line 2 of 9-inch round cake pans. Preheat the oven to 350ºF (175ºC), using top and bottom heat, no-fan assisted.

Dry Ingredients for Cake

• Sift all dry ingredients into a bowl. Set aside.

Wet Ingredients for Cake

• Whisk buttermilk and red food coloring until there are no lumps. Set aside.
• Add butter and sugar into a standing mixer bowl. Use the paddle attachment and whisk for 5 minutes at medium-high speed until light and fluffy.
• Add in eggs, oil, and vanilla and mix well.
• Add in dry ingredients in 3 additions, alternating with buttermilk. Mix well after each addition. Remove the mixing bowl from the stand mixer.
• Mix apple cider vinegar and baking soda in a bowl and add into the mixing bowl. Immediately fold everything together using a spatula.
• Pour the batter evenly into the pans. Spread evenly and hit the pans on the kitchen top several times to release air bubbles.

Bake

• Bake for 25 minutes on the lower ⅔ rack until they're fully cooked or a skewer inserted in the center of the cakes comes out clean.
• Flip the cakes onto a cooling rack after 5 minutes and cool completely.

Cream Cheese Frosting

• Add butter into a standing mixer bowl, and whisk for 5 minutes on medium-high speed using the paddle attachment.
• Gradually add in confectioners sugar, mixing on low speed. Once incorporated, whisk on medium-high speed for 5 minutes.
• Add in cream cheese and mix everything for 1-2 minutes, or only until well combined. Place frosting in a piping bag.

Assembling

• Cut the dome of the cakes to get evenly flat tops. Grate the domes into fine crumbs to use for decoration later.
• Spread some frosting on a cake stand, and place one cake on top. Pipe the frosting on top and place another cake on it.
• Pipe the frosting all around and on top of the cake. Using an offset spatula, smooth out the frosting. Pipe dollops of frosting on top and press some crumbs on the side. Enjoy!