📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Line the bottoms with parchment paper circles for easy release. Trust me, this simple step saves a LOT of heartache later on. Ever tried getting a stubborn cake outta a pan? Not fun!
2. In a large bowl, whisk together the all-purpose flour, sugar, Dutch-processed cocoa powder, baking soda, baking powder, and salt. Make sure there aren't any clumps of cocoa powder. I once rushed this step and ended up with bitter pockets in my cake. Lesson learned!
3. In a separate bowl, combine the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar. Whisk until everything is well combined and the mixture is a vibrant shade of red. Don't skimp on the food coloring! This is what gives the cake its signature look.
4. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, leading to a tough cake. We want tender and dreamy, not tough and chewy.
5. In a small, microwave-safe bowl, heat the hot coffee until steaming. Carefully pour the hot coffee into the batter, mixing on low speed until well combined. The batter will be thin. Don't panic! This is normal. The hot coffee helps to bloom the cocoa powder, intensifying its flavor and color.
6. Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Keep a close eye on them, ovens vary! One time I got distracted by a phone call and ended up with hockey pucks instead of cake layers. Sigh.
7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Make sure the cakes are completely cool before frosting! Otherwise, you'll end up with a melty mess. Nobody wants that.
8. While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat the cream cheese and butter together until smooth and creamy. This might take a few minutes, but trust me, it's worth it! Lumpy frosting is a definite no-no.
9. Gradually add the powdered sugar, beating on low speed until combined. Increase the speed to medium and beat for 2-3 minutes, or until the frosting is light and fluffy. Don't add all the powdered sugar at once, or you'll end up with a cloud of sugar dust in your kitchen. Been there, done that!
10. Add the vanilla extract and beat until combined. If the frosting is too thick, add a tablespoon or two of milk or cream until it reaches your desired consistency. Taste and add more vanilla if needed. I like my frosting extra vanilla-y!
11. Once the cakes are completely cool, level them with a serrated knife if necessary. This ensures that your cake will be perfectly flat and stable. Ain't nothing worse than a wobbly cake!
12. Place one cake layer on a cake stand or serving plate. Spread a generous layer of cream cheese frosting over the top. Repeat with the remaining cake layers and frosting.
13. Frost the entire cake with the remaining cream cheese frosting. Use an offset spatula to create a smooth and even finish. For a rustic look, you can swirl the frosting with the spatula.
14. If desired, pipe additional frosting on top of the cake for decoration. You can also garnish with fresh berries, chocolate shavings, or a dusting of cocoa powder. Get creative and have fun!
15. Chill the cake in the refrigerator for at least 30 minutes before serving. This allows the frosting to set and the flavors to meld together. Patience is a virtue, my friend!
16. Slice and serve the Crimson Velvet Sunrise Cake. Enjoy! It's even better with a cup of hot coffee or tea. Trust me, you've earned it!