1. Line the bottoms of two 20 cm (9-inch) springform pans with parchment paper. Lightly grease the sides with vegetable oil. Prepare the espresso and set it aside. Preheat oven to 325 F / 165 C.

2. Combine flour, salt, baking powder, and baking soda in a bowl. Sift in the cocoa powder to prevent lumps and mix thoroughly.

3. In a mixing bowl, combine sugar, vegetable oil, eggs, vanilla extract, and red food coloring. Adjust the amount of food coloring based on how vibrant you want the cake. Gently stir in buttermilk, white wine vinegar, and coffee using a spatula until well combined.

4. Gradually whisk the flour mixture into the wet ingredients by hand, ensuring there are no lumps. Be careful not to overmix, as this can activate the gluten and affect the texture.

5. Divide the cake batter evenly between the two prepared springform pans. Bake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before removing them from the pans.

6. For the frosting, let the butter and cream cheese sit at room temperature for 1–3 hours before starting. Ensuring both ingredients are at the same temperature is key to preventing the mixture from splitting. Sift the powdered sugar to avoid lumps.

7. Whip the cream cheese with an electric mixer until light and fluffy. In a separate bowl, do the same for the butter.

8. Gradually add the powdered sugar to the whipped butter, half at a time, whisking with an electric mixer after each addition. Once about 2 cups have been incorporated, mix in the whipped cream cheese, continuing to whisk until the mixture is smooth and well combined. Add lemon juice and adjust with more powdered sugar to achieve your desired sweetness and consistency. Add black food coloring unless you want to keep the cake white.

9. Spread the cream cheese frosting between the cake layers, then coat the sides and top evenly. Decorate as you like with fruits, berries, flowers, or keep it simple and elegant!

You can make the cakes beforehand and store in the refrigirator overnight – it will actually make it easier to assemble the cake. Just make sure to cover them with cling film to avoid drying.

Once the cake is assembled, it’s best to keep it at room temperature, as refrigerating it can cause the cream cheese frosting to harden. I recommend assembling the cake on the day you’ll be serving it for the best texture and flavor.

You can prepare the cream cheese frosting in advance and store it in the fridge. Be sure to bring it to room temperature and give it a quick whisk before using to ensure it’s smooth and easy to work with.