ingredients:
2.5 cups All Purpose Flour
2 tsp salt
2 tsp baking powder
1/4 tsp baking soda
1/4 cup cocoa powder
1 oz red food coloring
1.5 tbsp water
1 cup unsalted butter, softened
2 cups sugar
3 large eggs
1.5 tsp vanilla extract
1 tbsp orange zest
1 cup buttermilk

icing: 3/4 cup unsalted butter, 1 lb cream cheese, 4 cups sifted confectioners sugar, 2 tbsp milk

Set oven to 350 degrees and grease two 9 x 2 inch round cake pans.
Sift the flour, salt, baking powder, and baking soda together twice. In a separate small bowl, whisk the cocoa, red food coloring, and water to form a paste, about 1 minute.
In a large bowl, use an electric mixer to cream the butter and sugar, adding the sugar slowly - about 2 minutes until light and fluffy. Add eggs, 1 at a time, then vanilla and orange zest, beating for 15 seconds after each is added. Add the red cocoa paste and mix until incorporated.
Add the flour mixture to the butter in thirds, alternating with the buttermilk. To avoid overworking the batter, gently mix with a spatula after each addition. Once the ingredients are incorporated, beat the batter 2-3 times.
Divide the batter evenly between the cake pans and smooth the top with the spatula. Bake about 30 minutes, or until a toothpick comes out clean. Let the cake cool in the pan for 10 minutes, then release the edges with a knife and invert the cakes on a cooling rack. Let cool.

icing: beat butter with electric mixer 30 seconds until creamy. Add cream cheese and beat 1 minute until fluffy. Add the confectioners sugar 1 cup at a time, beating 30 seconds after each addition.

Ice the cake!