Red Velvet Cake

Preheat the oven to 350°F (175°C). Grease and flour two 8- or 9-inch round cake pans (or line with parchment) and set aside to cool.

In a large bowl whisk together the All-Purpose Flour, Granulated Sugar, Unsweetened Natural Cocoa Powder, Baking Soda, and Fine Salt until evenly combined.

In a separate bowl whisk the Eggs with the Vegetable Oil, Buttermilk, and Vanilla Extract until smooth; stir in the Red Liquid Food Coloring until the batter reaches an even, bright color.

Add the White Vinegar to the wet mixture (or stir it in just before combining) so it can react with the baking soda for extra lift.

Pour the wet ingredients into the dry ingredients and gently mix until just combined and smooth—avoid overmixing to keep the cake tender.

Divide the batter evenly between the prepared pans and bake at 350°F (175°C) for about 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow cakes to cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.

For the frosting, beat the softened Cream Cheese and Unsalted Butter together until creamy, then gradually add the Confectioners' Sugar until light and fluffy; fold in remaining vanilla extract and a pinch of fine salt to balance the sweetness.

If needed, level the cake layers, spread a generous layer of frosting between them, then cover the top and sides with the remaining frosting. Chill briefly to set, slice, and serve.