Red Velvet Cake with Cream Cheese Frosting

– 2 cups all-purpose flour – 1 tsp. baking soda – 1/2 tsp. baking powder – 2 1/2 Tbsp. cocoa powder – 1/2 tsp. salt – 1 1/4 cups buttermilk, at room temperature – 1 Tbsp. white vinegar – 1/2 cup butter, softened – 1 1/2 cups sugar


Preheat your oven to 350°F. Grease two 9-inch round baking pans and line the bottom of each pan with a piece of parchment paper.

In a big bowl, mix together the flour, baking soda, baking powder, cocoa powder, and salt. Set this mixture aside. In a small bowl, mix the buttermilk and vinegar and set aside.

In another bowl, use a mixer to cream together the butter and sugar until it's light and fluffy. Then add the eggs one at a time, mixing well after each addition.

With the mixer on low, add the flour mixture to the butter mixture, alternating with the buttermilk mixture. Start and end with the flour mixture. Scrape down the sides of the bowl with a spatula as needed.

Divide the batter between the two prepared cake pans. Bake in the preheated oven for 20 to 22 minutes until a toothpick inserted into the center comes out clean.

To assemble the cake, place one cake layer on a cake stand. Spread cream cheese frosting on top. Then place the second cake layer on top and frost the outer layer of the cake with a crumb coating.