Classic Red Velvet Cake Recipe

Make the Cake:

 Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.

 In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.

 In a separate bowl, whisk together eggs, buttermilk, melted butter, vanilla, food coloring, and vinegar.

 Gradually add the wet ingredients to the dry ingredients and mix until well combined. The batter will be smooth and slightly thick.

 Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

 Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Make the Frosting:

 Beat the cream cheese and butter together until smooth and creamy.

 Gradually add the powdered sugar, one cup at a time, mixing until smooth.

 Stir in the vanilla and salt.

 Once the cakes have completely cooled, spread the frosting between the layers and over the top and sides of the cake.