📖 Instructions

1. Preheat your oven to 350°F (175°C). This is *crucial*. An improperly heated oven can mess with the cake's texture, leading to a gummy or dry result. Trust me, I've been there.
2. Grease and flour a 9-inch round cake pan. Use baking spray for extra insurance! If you are using butter and flour, make sure to spread the butter evenly and dust with flour, tapping out the excess. This ensures your cake releases easily after baking. Parchment paper is your friend too!
3. In a medium bowl, whisk together 2 1/2 cups all-purpose flour (or a blend of all-purpose and whole wheat), 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt. Make sure these are well combined. Lumps of baking soda or powder can lead to uneven rising.
4. In a large bowl, cream together 1 cup (2 sticks) unsalted butter, softened, and 1 3/4 cups granulated sugar until light and fluffy. Don't skimp on the creaming process! This incorporates air into the batter, creating a tender crumb. Aim for a pale yellow, almost whipped consistency.
5. Beat in 2 large eggs, one at a time, then whisk in 1 teaspoon vanilla extract and 1 teaspoon apple cider vinegar. The vinegar reacts with the baking soda, adding to the cake's signature tang. Adding eggs one at a time helps to emulsify the batter properly.
6. In a small bowl, whisk together 1 cup buttermilk and 2 ounces (about 1/4 cup) red food coloring. Gel food coloring is recommended for a more vibrant hue! If you are using liquid food coloring, add it gradually to avoid making the batter too thin.
7. Gradually add the wet ingredients to the dry ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Beat until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, resulting in a tough cake. Stop when you no longer see streaks of flour.
8. Gently fold in 2 tablespoons unsweetened cocoa powder. This provides the subtle chocolatey flavor that defines red velvet. Ensure the cocoa powder is evenly distributed throughout the batter.
9. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached. Baking times may vary depending on your oven. Start checking for doneness around 30 minutes.
10. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Cooling it in the pan helps it retain moisture. If it sticks a bit, gently run a knife around the edges to loosen it.
11. While the cake is cooling, prepare the cream cheese frosting. In a large bowl, beat 8 ounces cream cheese, softened, and 1/2 cup (1 stick) unsalted butter, softened, until smooth and creamy. Make sure both the cream cheese and butter are at room temperature to prevent lumps in the frosting.
12. Gradually beat in 4 cups powdered sugar until smooth. Add 1 teaspoon vanilla extract and 1-2 tablespoons milk, if needed, to reach desired consistency. If the frosting is too thick, add milk one tablespoon at a time until it thins out. If it's too thin, add a bit more powdered sugar.
13. Once the cake is completely cool, frost the top and sides with the cream cheese frosting. Get creative with your decorating! Sprinkles, chocolate shavings, or fresh berries are all great options.
14. Chill for at least 30 minutes before serving. This allows the frosting to set and the flavors to meld together. Enjoy!