📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. For even easier removal, line the bottoms with parchment paper rounds. It's a step you won't regret later!
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Sifting ensures there are no lumps, resulting in a smoother cake batter. Trust me on this, nobody likes a lumpy cake.
3. In a large bowl, or the bowl of your stand mixer, cream together the butter and sugar until light and fluffy. This might take about 3-5 minutes. Don't rush this step; it's crucial for a tender cake.
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. This helps create an even emulsion.
5. In a small bowl, combine the buttermilk and red food coloring. If you’re using gel food coloring, start with a small amount and add more until you reach your desired shade of red. Remember, a little goes a long way!
6. Add the wet ingredients to the dry ingredients alternately with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix; overmixing can result in a tough cake.
7. In a separate small bowl, mix the vinegar and baking soda. It will fizz – that's exactly what you want! Immediately add it to the cake batter and stir gently to combine. This reaction adds to the cake's lift and unique texture.
8. Divide the batter evenly between the prepared cake pans. I like to use a kitchen scale to ensure both pans have the same amount. This helps the cakes bake evenly.
9. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Ovens vary, so start checking for doneness around the 30-minute mark.
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 completely cool before frosting. Warm cake + frosting = disaster!
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. Add the powdered sugar gradually, beating until well combined.
12. Stir in the vanilla extract. If the frosting is too thick, add a tablespoon of milk or cream at a time until you reach your desired consistency.
13. Once the cakes are completely cool, frost the top of one layer with cream cheese frosting. Place the second layer on top and frost the entire cake. Get creative with your decorating!
14. Refrigerate the frosted cake for at least 30 minutes before serving. This allows the frosting to set and makes slicing easier. Slice, serve, and enjoy your delicious Red Velvet Cake!