📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans. For extra insurance against sticking, line the bottoms with parchment paper rounds. This step's pretty important unless you wanna fight the cake later.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Sifting the flour is a good idea if you have a tendency to over measure it, which most people do.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Use an electric mixer for this, unless you're looking for an arm workout. I personally use a KitchenAid stand mixer, it's a life saver.
4. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. We don't want eggy cake.
5. In a small bowl, combine the buttermilk and red food coloring. Stir until the color is evenly distributed. Gel food coloring works best for a vibrant red color.
6. Add the buttermilk mixture to the creamed mixture alternately with the dry ingredients, beginning and ending with the dry ingredients. Beat until just combined. Do not overmix! Overmixing can lead to a tough cake. Nobody wants that.
7. In a separate small bowl, mix the vinegar and baking soda. The mixture will fizz. Add it to the batter and stir quickly to combine. This reaction is what gives the cake its unique texture.
8. Divide the batter evenly between the prepared baking pans. Spread the batter evenly in the pans, ensuring a level surface for baking.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Keep an eye on them; ovens vary. A few years ago my oven nearly burned my house down, thank goodness I had a fire extinguisher nearby.
10. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Removing them while still warm prevents sticking.
11. While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat together the cream cheese and butter until smooth and creamy. Make sure both are at room temperature to avoid lumps.
12. Gradually add the powdered sugar, beating until smooth. Stir in the vanilla extract. If the frosting is too thick, add a tablespoon of milk at a time until you reach the desired consistency.
13. Once the cakes are completely cool, level the tops with a serrated knife if necessary. This ensures a stable and even cake.
14. Place one cake layer on a serving plate or cake stand. Spread a generous layer of cream cheese frosting over the top. I like to use an offset spatula for this.
15. Top with the second cake layer and frost the entire cake with the remaining cream cheese frosting. Get creative with your decorations! I love adding fresh berries or chocolate shavings.
16. Chill the cake for at least 30 minutes before serving. This allows the frosting to set and makes slicing easier.
17. Slice, serve, and enjoy your Crimson Tide Red Velvet Creation! It's perfect for birthdays, holidays, or any special occasion. Or just because you deserve cake. Which you always do.