📖 Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Ensure that your oven rack is positioned in the center. This will help the cake bake evenly. I once preheated the oven only to realize I forgot the rack! Silly me.
2. Prepare Your Pans: Grease and flour two 9-inch round cake pans. You can also use baking paper to line the bottom for easy removal. This will prevent the cake from sticking and make cleanup a breeze. Sometimes, I use a bit of cooking spray after greasing—just to be sure.
3. Cream Butter and Sugar: In a large mixing bowl, cream together 1 cup (2 sticks) of unsalted butter, softened, and 2 cups of granulated sugar until light and fluffy. Use an electric mixer for this, and scrape down the sides of the bowl occasionally to ensure everything is well combined. This step is crucial for a tender cake, so take your time!
4. Add Eggs: Beat in 2 large eggs, one at a time, then add 1 teaspoon of vanilla extract. Make sure each egg is fully incorporated before adding the next. This helps to emulsify the batter properly.
5. Incorporate Cocoa and Red Food Coloring: In a small bowl, whisk together 2 tablespoons of unsweetened cocoa powder and 2 ounces of red food coloring until it forms a smooth paste. Add this paste to the butter-sugar mixture and beat until well combined. The color should be vibrant and evenly distributed. Once, I used beet juice instead of food coloring and it turned out kinda brown. Not the best idea.
6. Combine Dry Ingredients: In a separate bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt. Ensure there are no lumps, and everything is evenly distributed.
7. Mix Wet Ingredients: In another bowl, combine 1 cup of buttermilk and 1 teaspoon of white vinegar. Let this mixture sit for a few minutes to allow the buttermilk to slightly curdle. Don't worry, it's supposed to do that! This reaction helps create a tender crumb.
8. Alternate Adding Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, 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. I usually do this in three additions, starting and ending with the flour mix.
9. Bake the Cakes: Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cakes should spring back lightly when touched. If the toothpick comes out with wet batter, bake for a few more minutes and check again.
10. Cool the Cakes: 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. Trying to frost a warm cake is just a sticky, melty mess! I speak from experience.
11. Make the Cream Cheese Frosting: While the cakes are cooling, prepare the cream cheese frosting. In a large mixing bowl, beat 8 ounces of cream cheese, softened, and ½ cup (1 stick) of unsalted butter, softened, until smooth and creamy. You can use an electric mixer or a sturdy whisk.
12. Add Powdered Sugar and Vanilla: Gradually add 4 cups of powdered sugar, beating on low speed until well combined. Then, beat in 1 teaspoon of vanilla extract. Continue beating until the frosting is light and fluffy. If the frosting is too thick, add a tablespoon of milk or cream at a time until you reach the desired consistency. If it's too thin, add a bit more powdered sugar.
13. Frost the Cake: Once the cakes are completely cool, place one cake layer on a serving plate or cake stand. Spread a generous layer of cream cheese frosting over the top. Place the second cake layer on top of the frosting, and frost the entire cake with the remaining frosting. Swirls, peaks, or a smooth finish – it's all up to your personal preference. I like to make it look rustic with uneven swirls.
14. Chill (Optional): For easier slicing, chill the frosted cake in the refrigerator for at least 30 minutes before serving. This helps the frosting set and makes the cake even more decadent.
15. Serve and Enjoy: Slice and serve your Scarlet Velvet Indulgence. Store any leftovers in an airtight container in the refrigerator.