Red Velvet Cake

Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.

Sift together flour, sugar, baking soda, baking powder, cocoa powder, and salt in a large bowl.

In another bowl, whisk eggs, buttermilk, vegetable oil, vanilla extract, and red food coloring until combined.

Pour wet ingredients into dry ingredients and stir until just combined; do not overmix.

Divide batter evenly between prepared pans and smooth the tops.

Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean or with just a few crumbs.

Cool in pans for 15 minutes, then turn out onto wire racks and cool completely to room temperature.

Beat softened cream cheese and butter together in a large bowl until smooth and creamy, 2–3 minutes.

Gradually add powdered sugar, beating on low speed to avoid splashing, then increase speed to medium-high until light and fluffy, 3–4 minutes.

Beat in vanilla extract until combined.

Place one cake layer on a serving plate or cake board. Spread a thin, even layer of frosting over the top.

Set second cake layer on top and spread remaining frosting over the top and sides with an offset spatula, creating a smooth or textured finish as desired.