Savannah's Perfectly Ravishing Red Velvet Cake

Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans. (5 minutes)

Recipe View In a small bowl, create a paste by mixing the red food coloring and cocoa powder. (2 minutes)

Recipe View In a large bowl, using an electric mixer, cream together 1/2 cup softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the red food coloring mixture, salt, and 1 teaspoon of vanilla extract. (5 minutes)

Recipe View Gradually add the flour to the wet ingredients, alternating with the buttermilk, beginning and ending with flour. Mix until just combined; do not overmix. (5 minutes)

Recipe View In a separate small bowl, combine the baking soda and white vinegar. The mixture will fizz. Gently fold this into the cake batter. (2 minutes)

Recipe View Pour the batter evenly into the prepared cake pans. (1 minute)

Recipe View Bake in the preheated oven for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. (30 minutes)

Recipe View Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. (10 minutes)

Recipe View While the cakes are cooling, prepare the frosting: In a large bowl, beat together the softened cream cheese and 1/2 cup softened butter until smooth and creamy. (5 minutes)

Recipe View Gradually add the confectioners' sugar, about 1/2 cup at a time, beating well after each addition, until the frosting reaches your desired consistency. Stir in the remaining 2 teaspoons of vanilla extract. (5 minutes)

Recipe View Once the cakes are completely cooled, frost the top of one layer and carefully place the second layer on top. Frost the entire cake with the remaining frosting. (10 minutes)