Classic Red Velvet Cake: A Showstopper Dessert for Any Occasion

Preheat your oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans or line them with parchment paper.
Mix the Dry Ingredients:

In a medium bowl, sift together the flour, sugar, baking powder, baking soda, salt, and cocoa powder. Set aside.
Prepare the Wet Ingredients:

In a large bowl, whisk together the oil, buttermilk, eggs, and vanilla extract until smooth.
Add the red food coloring and vinegar, and mix until fully combined.
Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula or hand mixer on low speed until the batter is smooth and well combined.
Bake the Cake:

Divide the batter evenly between the prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Cream Cheese Frosting:

In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, and continue beating until smooth and fluffy.
Add the vanilla extract and a pinch of salt, and beat again to combine.
Assemble the Cake:

Once the cakes are completely cooled, place one layer on a serving plate.
Spread a generous amount of cream cheese frosting on top of the first layer.
Place the second layer of cake on top and frost the top and sides of the entire cake with the remaining cream cheese frosting.
Serve:

Slice the cake into pieces and serve. This red velvet cake pairs wonderfully with a cup of coffee or tea for a delightful treat!
Serving and Storage Tips: