📖 Instructions

1. Let's prep! First, preheat your oven to 350°F (175°C). Make sure your oven rack is in the middle position. Grab two 9-inch round cake pans and grease them well with butter or baking spray, then dust them with flour. This will stop the cakes from sticking, because nothing is worse than a cake sticking to the pan!
2. In a medium bowl, whisk together 2 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Make sure there aren't any lumps in your flour!
3. In a larger bowl, or in the bowl of your stand mixer, cream together 1 cup (2 sticks) of unsalted butter (softened), and 2 cups of granulated sugar until it's nice and fluffy. This should take about 3-5 minutes. Scrape down the sides of the bowl as needed to make sure everything mixes evenly.
4. Beat in 2 large eggs, one at a time, then add 2 teaspoons of vanilla extract. Mix until well combined. The mixture should look smooth and creamy.
5. In a separate measuring cup, combine 1 cup of buttermilk and 2 tablespoons of red food coloring. Stir until evenly colored. Alternatively, use natural red food coloring options like beet juice or hibiscus powder for a more subtle hue. Keep in mind that natural colorings might affect the cake's final color intensity. Its your cake! Do what you want!
6. In a small bowl, mix 1 teaspoon of white vinegar and 1 teaspoon of baking soda. The mixture will fizz – this is normal! Add it to the batter immediately.
7. 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 – overmixing can lead to a tough cake. I personally always stop the mixer and fold it in by hand at this point. I've ruined so many cakes!
8. Divide the batter evenly between the prepared cake pans. Spread the batter out in the pan to be even, since we want the layers even.
9. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The cakes should be springy to the touch. If they're browning too quickly, tent them loosely with foil.
10. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This prevents the cakes from sticking and makes them easier to frost. I usually let them cool for a little longer, tbh.
11. While the cakes are cooling, make the frosting. In a large bowl, beat 8 ounces of cream cheese (softened) and 1 cup (2 sticks) of unsalted butter (softened) until smooth and creamy. It’s important that your cream cheese and butter are at room temperature to prevent lumps.
12. Gradually add 4 cups of powdered sugar, beating on low speed until combined. Then, increase the speed to medium and beat until light and fluffy. This should take about 2-3 minutes. I once added the powdered sugar all at once....I'm still finding powdered sugar!
13. Add 1 teaspoon of vanilla extract and mix until well combined.
14. Once the cakes are completely cool, level them using a serrated knife if necessary. This will ensure that your cake is perfectly stacked.
15. Place one cake layer on a serving plate or cake stand. Spread a generous amount of frosting over the top. Place the second cake layer on top of the frosting. Frost the top and sides of the cake with the remaining frosting. Be as generous as you want! Its your canvas!
16. Garnish with red velvet cake crumbs, fresh berries, or any other decorations you desire. Get creative!
17. Refrigerate the cake for at least 30 minutes before serving. This will allow the frosting to set and the flavors to meld together even more. Honestly, I usually just dig in right away. I have no patience!
18. Slice and serve this symphony of flavors. This cake is best enjoyed with a cup of coffee or tea. Bon appétit!