Classic Red Velvet Cake

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper circles.

In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, and cocoa powder.

In a separate bowl, combine oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract. Mix well.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.

Divide the batter evenly between the prepared cake pans.

Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

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

While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat the cream cheese and butter together until smooth and creamy.

Gradually add the powdered sugar, beating until smooth. Stir in the vanilla extract.

Once the cakes are completely cool, level the tops with a serrated knife if necessary. Place one cake layer on a serving plate or cake stand.

Spread a generous layer of cream cheese frosting over the first cake layer. Top with the second cake layer.

Frost the entire cake with the remaining cream cheese frosting. Decorate as desired.