Preheat the oven to 330 degrees F. Grease
a 13-by-9-inch baking pan with cooking spray and line it with parchment paper.
Cream the granulated sugar and butter together in a stand mixer fitted with a paddle attachment until they're light and fluffy. Then add the molasses
and mix. Add the eggs 1 at a time and mix until they're incorporated, then scrape down the bowl and paddle to make sure it is completely mixed.
In a pitcher, combine the buttermilk, oil, apple cider vinegar, food coloring and vanilla.
together the flour, cocoa powder, baking soda
and salt in a bowl. Alternate adding the dry ingredients and the wet ingredients to the butter and sugar mixture, finishing
with the dry ingredients. Scrape the bowl and mix again, being careful not to over-beat.
Bake until a toothpick inserted in the center of the cake
comes out clean, about 40 minutes. Let cool until no longer warm to the touch, then flip the cake out onto a cardboard cake board. With a serrated knife, remove the top of the cake to make it level. Flip the cake over and remove the browned bottom or "bloom
" with the serrated knife. Slice the cake into 2 layers. Layer some of the Classic Cream Cheese Frosting
between the cake layers, and then top the cake with it.