Ingredients:

  • 2 ½ cups All-Purpose Flour (sifted)
  • 1 ½ cups Granulated Sugar
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 2 tablespoons Unsweetened Cocoa Powder
  • ½ cup Unsalted Butter (softened)
  • ½ cup Vegetable Oil
  • 2 Large Eggs (room temperature)
  • 1 teaspoon Vanilla Extract
  • 1 cup Buttermilk (well-shaken)
  • 1 ½ teaspoons Red Food Colouring (gel)
  • 1 teaspoon White Vinegar
  • 1 (14-ounce) can Sweetened Condensed Milk
  • ¼ cup Water
  • 8 ounces Cream Cheese (very cold)
  • ½ cup Unsalted Butter (softened)
  • 3 ½ cups Confectioners' Sugar (sifted)
  • 1 teaspoon Vanilla Extract
  • Pinch of Salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and lightly flour a 9x13 inch baking pan.
  2. In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
  3. In a separate bowl, beat the softened butter and oil until smooth. Beat in the eggs one at a time, followed by the vanilla extract.
  4. Whisk the red food colouring into the buttermilk. Then, whisk the vinegar into the buttermilk mixture.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry. Mix only until just combined.
  6. Pour the batter into the prepared pan. Bake for 30–35 minutes, or until a tester comes out clean. Let cool in the pan for 15 minutes.
  7. While the cake cools slightly, gently warm the condensed milk and water in a small saucepan over low heat until just combined and slightly loosened. Do not boil.
  8. Using a long, thin implement, poke holes all over the top of the warm cake, spaced about 1 inch apart. Slowly pour the warm soak evenly over the entire surface, ensuring it seeps into all the holes.
  9. Cover the cake and refrigerate for at least 1 hour, preferably 4 hours or overnight, to allow the soak to fully absorb.
  10. To make the frosting, beat the cold cream cheese and room temperature butter until light and fluffy. Gradually beat in the sifted confectioners' sugar, vanilla, and salt until smooth and spreadable.
  11. Spread the cream cheese frosting evenly over the chilled cake. Slice and serve cold.