Red Velvet Cake

Instructions

1. Prepare the oven and pans
   Preheat oven to 350°F (175°C). Butter and flour two 9-inch round cake pans, or line with parchment paper and spray with non-stick cooking spray.
2. Mix the dry ingredients
   In a medium bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder until well combined and free of lumps.
3. Prepare the wet ingredients
   In a large bowl, beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with an electric mixer until well combined. The mixture should be smooth and vibrant red.
4. Combine wet and dry mixtures
   Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the batter, which can make the cake tough.
5. Bake the cake layers
   Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes, then remove and cool completely on wire racks.
6. Make the cream cheese frosting
   In a large bowl, beat the cream cheese and butter with an electric mixer until smooth and creamy. Gradually add the confectioners' sugar, mixing on low speed until incorporated. Add vanilla and beat on medium speed until light and fluffy, about 2 minutes.
7. Assemble the cake
   Once the cake layers are completely cool, place one layer on a cake stand or serving plate. Spread about 1 cup of frosting evenly over the top. Place the second layer on top and spread the remaining frosting over the top and sides of the cake.
8. Decorate and serve
   For a classic look, use a spatula to create swirls in the frosting. Optionally, decorate with cake crumbs, fresh berries, or edible flowers. Refrigerate for at least 1 hour before serving to allow the frosting to set.