Ingredients:
- 2 ½ cups (313g) all-purpose flour, spooned and leveled (plus more for dusting the pans)
- 1 teaspoon (6g) baking soda
- 1 teaspoon (5g) baking powder
- 1 teaspoon (5g) salt
- 2 tablespoons (12g) unsweetened cocoa powder
- 1 ½ cups (300g) granulated sugar
- 1 cup (240ml) vegetable oil
- 2 large eggs
- 1 teaspoon (5ml) vanilla extract
- 1 cup (240ml) buttermilk
- 1 tablespoon (15ml) white vinegar
- 1 ounce (28g) red food coloring (gel or liquid)
- 8 ounces (227g) cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 1 teaspoon (5ml) vanilla extract
- Pinch of salt
- Optional: Red Velvet Cake Crumbs for garnish
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour cake pans, line the bottoms with parchment paper rounds.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, and cocoa powder.
- In a separate bowl, cream together sugar and oil. Add eggs one at a time, then stir in vanilla.
- In a small bowl, whisk together buttermilk, vinegar, and red food coloring.
- 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.
- Divide batter evenly between prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
- Beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla and salt.
- Level the cake layers if needed. Place one cake layer on a serving plate or cake stand. Frost the top with a generous layer of cream cheese frosting. Top with the second cake layer and frost the entire cake.
- Sprinkle with red velvet cake crumbs for added visual appeal (optional).
- Chill the cake for at least 30 minutes to allow the frosting to set (optional).