📖 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 to prevent sticking.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy. This usually takes about 3-5 minutes with a stand mixer on medium speed. Don't rush this step—it's crucial for a tender cake. A good trick is to test the mixture, it should be almost white and fluffy.
3. 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. This prevents the batter from curdling. If it does curdle slightly, don't panic! It will come together when you add the dry ingredients.
4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Sifting these ingredients ensures they're evenly distributed and prevents lumps in the batter. Nobody likes a lumpy cake!
5. In another bowl, combine the buttermilk and red food coloring. Stir until the food coloring is evenly distributed. Remember, gel food coloring gives you the best color.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a tough cake.
7. In a small bowl, mix the vinegar and baking soda. The mixture will fizz. Quickly add it to the cake batter and stir until just combined. This is where the magic happens!
8. Divide the batter evenly among the prepared cake pans. I usually use a kitchen scale to ensure the layers are the same thickness. This helps the cake bake evenly and look more professional.
9. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. The tops of the cakes should spring back lightly when touched.
10. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Make sure they are fully cooled before frosting.
11. While the cakes are cooling, prepare the cream cheese frosting. In a large mixing bowl, cream together the cream cheese and butter until smooth and creamy. This should take about 2-3 minutes on medium speed.
12. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Then add vanilla extract. Continue to beat until the frosting is smooth and fluffy. The frosting should hold its shape but still be easy to spread.
13. Once the cakes are completely cool, level them with a serrated knife if necessary. This ensures the cake layers are even and the finished cake looks neat.
14. Place one cake layer on a serving plate or cake stand. Spread with a generous layer of cream cheese frosting. Repeat with the remaining cake layers, topping with the final layer of frosting.
15. Frost the sides of the cake with the remaining frosting. Smooth the frosting with an offset spatula or cake decorating turntable for a professional finish.
16. Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. This makes it easier to slice and serve. Garnish with red velvet cake crumbs, if desired.