📖 Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. You can line the bottoms with parchment paper rounds to ensure the cakes release easily. I find that non-stick spray works like a charm too – less mess!
2. In a large bowl, whisk together 3 cups of all-purpose flour, 3 tablespoons of unsweetened cocoa powder, 1 1/2 teaspoons of baking soda, and 1/2 teaspoon of salt. Make sure there are no lumps; nobody wants a gritty cake!
3. In a separate bowl, cream together 1 cup (2 sticks) of unsalted butter, softened, and 2 1/4 cups of granulated sugar until light and fluffy. This step is crucial for a tender cake, so dont rush it!
4. Beat in 3 large eggs, one at a time, then stir in 1 1/2 teaspoons of vanilla extract. Scrape down the sides of the bowl to ensure everything is evenly incorporated.
5. In a liquid measuring cup, combine 1 1/2 cups of buttermilk and 2 tablespoons of red food coloring. Mix well. I prefer using gel food coloring for a more vibrant color, but liquid works too.
6. Add the wet ingredients to the dry ingredients alternately with the buttermilk mixture, beginning and ending with the dry ingredients. Beat until just combined. Be careful not to overmix, which can result in a tough cake.
7. In a small bowl, whisk together 1 1/2 teaspoons of white vinegar and 1 1/2 teaspoons of baking soda. The mixture will fizz. Add it to the cake batter and stir until just combined. This helps to activate the red color and add a bit of lift to the cake.
8. Divide the batter evenly among the prepared cake pans. I like to use a kitchen scale to ensure each pan has the same amount of batter.
9. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
10. While the cakes are cooling, make the cream cheese frosting. In a large bowl, beat together 1 1/2 cups (3 sticks) of unsalted butter, softened, and 12 ounces of cream cheese, softened, until smooth and creamy. Make sure both are at room temperature to avoid lumps.
11. Gradually add 6 cups of powdered sugar, beating until light and fluffy. Stir in 1 1/2 teaspoons of vanilla extract. If the frosting is too thick, add a tablespoon of milk at a time until you reach your desired consistency.
12. Once the cakes are completely cool, level the tops with a serrated knife if needed. Place one cake layer on a serving plate or cake stand and spread with a generous layer of cream cheese frosting.
13. Repeat with the remaining cake layers and frosting. Frost the top and sides of the cake with the remaining frosting. You can create swirls or other decorative patterns with a spatula or piping bag.
14. Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. This also helps to make it easier to slice. I know waiting is hard, but trust me, its worth it!
15. Garnish with fresh berries, chocolate shavings, or a dusting of cocoa powder, if desired. Slice and serve. Enjoy your Crimson Velvet Majesty Cake!