Ingredients:

  • 2 ½ cups (315g) All-purpose flour
  • 1 ½ cups (300g) Granulated sugar
  • 1 tsp Baking soda
  • 1 tsp Fine sea salt
  • 2 tbsp Unsweetened cocoa powder
  • 1 cup (240ml) Low-fat buttermilk, room temperature
  • ½ cup (120g) Plain Greek yogurt
  • ½ cup (115g) Unsalted butter, softened
  • 2 Large eggs, room temperature
  • 1 tbsp Distilled white vinegar
  • 1 tsp Vanilla bean paste or extract
  • 2 tbsp Red liquid food coloring
  • 8 oz (225g) Low-fat cream cheese, chilled
  • 4 tbsp Unsalted butter, softened
  • 2 cups (240g) Powdered sugar, sifted
  • 1 tsp Vanilla extract
  • 1 pinch Fine sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8 inch pans. Note: This prevents the delicate velvet crumb from sticking to the edges.
  2. Sift together 315g all purpose flour, 1 tsp baking soda, 1 tsp salt, and 2 tbsp cocoa powder. Note: Sifting aerates the dry mix for a fluffier result.
  3. Cream 115g softened butter and 300g granulated sugar in your mixer for 5 minutes until pale and fluffy.
  4. Add 2 large eggs one at a time, beating well after each. until the mixture looks like smooth buttercream.
  5. Whisk 240ml buttermilk, 120g Greek yogurt, 1 tbsp vinegar, 1 tsp vanilla, and 2 tbsp red food coloring in a separate jug.
  6. Alternate adding the dry ingredients and the buttermilk mixture to the butter, starting and ending with dry.
  7. Fold the batter gently by hand with a spatula for the last few turns. until no red streaks or white flour pockets remain.
  8. Divide the batter evenly between the pans. Bake for 35 minutes until a toothpick comes out with just a few moist crumbs.
  9. Cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.
  10. Whip 225g chilled cream cheese and 4 tbsp butter with 240g powdered sugar and vanilla until velvety and hold stiff peaks.