Directions

for the cake:

1. Preheat the oven to 350 degrees and prepare two 8" pans with non-stick spray and parchment at the bottom.
2. In a medium bowl, whisk cake flour, salt, and cocoa - set aside.
3. In a stand mixer, fitted with a paddle attachment, mix sugar and canola oil until well combined.
4. Add in eggs one at a time.
5. Add food coloring and vanilla and mix until combined.
6. Add the flour mixture, alternating with the buttermilk. Mix until just combined.
7. In a small bowl, mix baking soda and vinegar. Stir it into batter until combined.
8. Pour batter into two prepared 8-inch pans. Bake for 30-35 minutes.
9. Once they are done, place the cakes on a cooling rack until they come to room temperature.
10. Once cooled, use a sharp knife to cut each cake into two layers.

for the icing:

1. Using an electric mixer with a whisk attachment, whip together butter and cream cheese on high speed until pale and fluffy.
2. Mix in vanilla extract. Add powdered sugar and beat until smooth, light and fluffy - about 3 minutes.
3. Add orange food coloring and mix until combined.

*Recipe adopted from I Am Baker