Buttermilk Red Velvet Layer Cake

INGREDIENTS:

- 2 1/2 cups all-purpose flour

- 2 tbsp unsweetened cocoa powder

- 1 tsp baking soda

- 1 tsp salt

- 1 1/2 cups granulated sugar

- 1 1/2 cups vegetable oil

- 2 large eggs, room temperature

- 1 cup buttermilk, room temperature

- 2 tbsp red food coloring

- 1 tsp vanilla extract

- 1 tsp white vinegar

- 16 oz cream cheese, softened

- 1 cup unsalted butter, softened

- 5 cups powdered sugar

- 2 tsp vanilla extract

- Pinch of salt

- Red velvet cake crumbs

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

2. In a bowl, sift together flour, cocoa powder, baking soda, and salt.

3. In a large bowl, whisk together sugar and oil. Add eggs one at a time, beating well after each addition.

4. Mix buttermilk, red food coloring, vanilla, and vinegar in a measuring cup.

5. Alternately add dry ingredients and buttermilk mixture to the oil mixture, beginning and ending with dry ingredients. Mix until just combined.

6. Divide batter evenly between prepared pans. Bake 25-30 minutes until a toothpick comes out clean.

7. Cool in pans 10 minutes, then turn out onto wire racks to cool completely.

8. For frosting: Beat cream cheese and butter until fluffy. Gradually add powdered sugar, then vanilla and salt. Beat until smooth.

9. Level cake layers if needed. Place first layer on serving plate, spread with frosting. Add second layer and frost top and sides.

10. Garnish with red velvet cake crumbs around the edges and on top.