Cake Preparation

• Preheat the oven to 325°F. Grease and flour three 9-inch cake pans, then line the bottoms with parchment paper.
• In a bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
• Using a mixer or whisk, blend the oil and eggs until well combined. Add the sugar and continue mixing until smooth.
• Mix in the buttermilk and vanilla extract.
• Gradually add the sifted dry ingredients to the wet mixture and stir until just combined; avoid overmixing.
• Pour in the hot water and vinegar, stirring until fully incorporated.
• Evenly distribute the batter among the prepared pans and bake for approximately 30 minutes or until a finger pressed lightly into the center springs back.
• Let cakes cool in their pans for about 5-10 minutes before turning them upside down onto plastic wrap, a kitchen towel, or parchment paper. Leave the parchment paper on for now.
• Once completely cooled, use a serrated knife to trim off any browned tops of the cake layers. Remove parchment paper from one layer and place it on your serving platter.
• Spread one-fourth of the cream cheese frosting over this first layer before adding another layer of cake on top (removing its parchment paper as well).
• Repeat with another fourth of frosting and place on the final cake layer after removing its parchment paper.
• Use remaining frosting to cover the sides and top of your assembled cake. Decorate as desired using a piping bag fitted with a small round tip.