Red velvet cake

Preheat your oven to 180°C (350°F). Grease and flour two 20cm (8-inch) round cake pans.
In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In another mixing bowl, beat the eggs, buttermilk, vegetable oil, vanilla extract, and white vinegar until well combined.
Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix; you want a smooth batter.
Add red food coloring until you achieve the desired red color. Start with about 2-3 tablespoons and adjust as needed.
Divide the batter evenly between the two prepared cake pans.
Bake in the preheated oven for about 25 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter until creamy and well combined.
Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting is smooth and fluffy.
Once the cakes are completely cool, spread a layer of cream cheese frosting on top of one of the cakes.
Place the second cake on top and frost the top and sides of the entire cake with the remaining cream cheese frosting.
Decorate your red velvet cake as desired, perhaps with cake crumbs or additional red food coloring for a decorative touch.
Slice and enjoy your delicious homemade red velvet cake!
Remember to adjust the red food coloring to achieve your preferred level of redness, and feel free to get creative with the decoration. Enjoy your cake!

Ingredients

Cake

Cream Cheese Frosting

Instructions