Red Velvet Cake

Ingredients

• Vanilla extract - 1 teaspoon
• Heavy cream - 1/2 cup
• Powdered sugar - 2 cups
• Cream cheese - 8 ounces, softened
• Baking soda - 1 teaspoon
• White vinegar - 1 teaspoon
• Buttermilk - 1 cup
• Red food coloring - 2 tablespoons
• Vanilla extract - 1 teaspoon
• Eggs - 2
• Granulated sugar - 1 1/2 cups
• Unsalted butter - 1/2 cup, softened
• Salt - 1/2 teaspoon
• Baking powder - 1 teaspoon
• Unsweetened cocoa powder - 2 tablespoons
• All - purpose flour - 2 1/2 cups

Instructions

1. Preheat the oven to 350°F and grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In a large bowl, cream together the butter and granulated sugar until light and fluffy.
4. Beat in the eggs, one at a time, followed by the vanilla extract and red food coloring.
5. In a small bowl, combine the buttermilk, vinegar, and baking soda.
6. Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk mixture, beginning and ending with the dry ingredients.
7. Divide the batter evenly between the prepared cake pans and smooth the tops.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
10. In a large bowl, beat the cream cheese until smooth.
11. Gradually add the powdered sugar, heavy cream, and vanilla extract, beating until creamy and well combined.
12. Place one cake layer on a serving plate and spread a layer of cream cheese frosting on top.
13. Place the second cake layer on top and frost the top and sides of the cake with the remaining cream cheese frosting.
14. Decorate as desired and serve.