Ingredients
1-1/2 cups canola oil1 cup buttermilk2 large eggs, room temperature2 tablespoons red food coloring1 teaspoon white vinegar2-1/2 cups all-purpose flour1-1/2 cups sugar3 tablespoons baking cocoa1 teaspoon baking sodaFROSTING:1 package (8 ounces) cream cheese, softened1/2 cup butter, softened2 teaspoons vanilla extract3-3/4 cups confectioners’ sugar
Preparation
Preheat oven to 350°. Line bottoms of 2 greased 9-in. round pans with parchment; grease parchment. Beat the first 5 ingredients until well blended. In another bowl, whisk together flour, sugar, baking cocoa and baking soda; gradually beat into oil mixture.
Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely.
For frosting, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Using a long serrated knife, trim tops of cakes; set tops aside. Place 1 cake layer on a serving plate. Spread with 3/4 cup frosting. Top with remaining cake layer, bottom side up. Frost top and sides with remaining frosting.
Break cake tops into pieces. Pulse in a food processor until fine crumbs form. Decorate cake with crumbs as desired.
