# What You'll Need:
→ Red velvet cake
01 - 2 1/2 cups all-purpose flour
02 - 1 1/2 cups granulated sugar
03 - 1 teaspoon baking soda
04 - 1 teaspoon fine salt
05 - 1 teaspoon unsweetened cocoa powder
06 - 1 1/2 cups vegetable oil
07 - 1 cup buttermilk, room temperature
08 - 2 large eggs, room temperature
09 - 2 tablespoons red food coloring
10 - 1 teaspoon distilled white vinegar
11 - 1 teaspoon vanilla extract
→ Cream cheese frosting
12 - 8 ounces cream cheese, softened
13 - 1/2 cup unsalted butter, softened
14 - 4 cups powdered sugar, sifted
15 - 1 teaspoon vanilla extract
16 - Pinch of fine salt
# How to Make It:
01 - Preheat oven to 350°F. Grease and lightly flour two 9-inch round cake pans, tapping out excess flour.
02 - In a medium bowl, whisk together the flour, granulated sugar, baking soda, salt and cocoa powder until evenly blended.
03 - In a large bowl, whisk the vegetable oil, buttermilk, eggs, red food coloring, vinegar and vanilla until the mixture is uniform and smooth.
04 - Add the dry mixture to the wet ingredients in two additions, folding gently and mixing only until just combined to avoid overworking the batter.
05 - Divide batter evenly between the prepared pans and smooth the tops. Bake 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
06 - Let the cakes cool in their pans for 10 minutes, then invert onto a wire rack and cool completely before frosting.
07 - Beat the softened cream cheese and butter together until light and fluffy, about 2 to 3 minutes. Gradually add the sifted powdered sugar, then vanilla and a pinch of salt, beating until smooth and spreadable.
08 - Place one cake layer on a serving plate, spread an even layer of frosting, top with the second layer and frost the top and sides with the remaining frosting using a spatula for a smooth finish.
09 - Optional: garnish with red or gold sprinkles or cake crumbs. Cover and refrigerate if making ahead; allow chilled cake to come to serving temperature for 20–30 minutes.
