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Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, combine the flour, granulated sugar, baking soda, baking powder, salt, and cocoa powder. Mix well.
Add the buttermilk, softened butter, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed until smooth and well combined.
Add the black gel food coloring to the batter and mix until fully incorporated and the batter is evenly black.
Divide the batter evenly between the prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
For the frosting, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Add the vanilla extract and mix until combined.
If the frosting is too thick, add 1-2 tablespoons of milk to reach the desired consistency.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 450 kcal | Servings: 12 servings
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