Ingredients
For the cake:
1/2 cup of plain hot coffee or boiling water
1/4 cup (21 grams) unsweetened natural cocoa powder
2 1/4 cups (279 grams) all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
1/4 teaspoon ground cinnamon, optional
2 cups (400 grams) granulated sugar
1/2 cup (109 grams) fresh vegetable oil
1 stick (113 grams) unsalted butter, melted
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1 cup buttermilk, at room temperature
2 teaspoons vanilla extract
3 teaspoons red gel food coloring, plus more if needed*
1 teaspoon distilled white vinegar
For the cream cheese frosting:
16 ounces (454 grams) cream cheese, at room temperature
2 sticks (227 grams) unsalted butter, at room temperature
2 teaspoons vanilla extract
4 cups (500 grams) powdered sugar, sifted
Directions
For the cake:
Preheat the oven to 325°F. Line three 8-inch cake pans with parchment rounds and spray parchment and sides of pans generously with nonstick cooking spray.
In a glass measuring cup, whisk the hot coffee and cocoa powder. Cover and let stand for 5 minutes.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a large mixing bowl, whisk together the sugar, vegetable oil, and melted butter. Add in the eggs and yolk and whisk for twenty seconds, or until very well combined. Add in the buttermilk, vanilla and food coloring and whisk to combine. Whisk in the vinegar and coffee mixture. Using a fine mesh sieve, sift the flour mixture into the batter in three additions, whisking until each addition is incorporated.
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