Ingredients:

For Cake:

• AP flour (2 cups)

• Natural cocoa powder (sifted; 1/4 cup)

• Unsalted butter (room temperature; 1 1/2 sticks)

• Neutral oil, such as canola (2 tbsp)

• Salt (1/2 tsp)

• Baking soda (1 1/4 tsp)

• Granulated sugar (1 cup)

• Light brown sugar (1/2 cup)

• Large eggs (3; room temperature)

• Buttermilk (3/4 cup; room temperature)

• Vanilla extract (1 1/2 tsp)

• White vinegar (1 1/2 tsp)

• Red food coloring (1 tbsp)

Instructions:

Cake:

1. Preheat oven to 350 F.

2. Whisk together flour, sifted cocoa powder, baking soda, and salt in a bowl then set aside. Add sugars, butter, and oil and using an electric mixer whisk on medium-high for 1-2 minutes until light and fluffy.

3. Add one egg at a time, fully mixing each egg before adding the next (30 seconds on medium low each egg)

4. Keep the electric mixer on low and add buttermilk, vanilla, and vinegar. Mix until well combined, it will look a little funky at this point but trust the process. You can add red food coloring at this stage if you like.

5. Add dry ingredients in two separate batches, mixing until just combined (make sure not to overmix!)

6. Spray bundt pan with non-stick oil and transfer batter into the pan. Smooth out the top with a spoon and tap on counter to remove air pockets.

7. Bake for 45-50 minutes, then let the cake cook for 10 minutes after baking. Flip cake onto a wire rack or plate and allow to cool completely before adding icing.

Icing:

1. Add cream cheese, powdered sugar, vanilla extract, and milk into a bowl and whisk until well combined. Add more milk if you want a thinner consistency.