1. Preheat the oven to 350 degrees. Line the bottom of three 8-inch cake pans with parchment and grease the sides. Set aside.
2. Whisk together flour, sugar, baking soda, cocoa, corn starch and salt in the bowl of an electric mixer or a large mixing bowl.
3. Using a large measuring cup, combine the oil, eggs, buttermilk, food color, extract, and vinegar. Whisk to combine.
4. Slowly stir the wet ingredients into the dry ingredients, keeping the mixer on low speed, until the batter has just come together and is smooth.
5. Divide the batter evenly between the prepared pans. Bake 30 minutes, or until a toothpick comes out clean.
For the frosting:
1. Combine the butter and cream cheese in the bowl of your electric mixer. Using the paddle attachment, beat on low speed for 2 minutes or until fully combined.
2. Scrape the sides of your bowl. Add the powdered sugar, one cup at a time, and mix until incorporated.
3. With the mixer on low speed, add the cream and vanilla extract. Turn the mixer up to medium speed and allow the ingredients to blend for 4 minutes.
4. Scrape the side of the bowl and continue to mix for one minute more.
5. Frost your cooled cake.
Video
Notes
For a six inch cake bake for 35 to 40 minutes.This frosting gives you a very mild cream cheese flavor.