The Real Red Velvet Cake Recipe

Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.

In a bowl, sift together flour, cocoa powder, baking soda, and salt.

In a separate large bowl, cream together butter and sugar until light and fluffy.

Beat in eggs one at a time, then stir in vanilla extract.

Combine buttermilk and red food coloring in a small bowl.

Add the dry ingredients to the butter mixture alternately with the buttermilk mixture, beginning and ending with the dry ingredients.

Mix in vinegar and baking powder until well combined.

Divide batter evenly between the prepared pans and smooth tops.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Allow cakes to cool in pans for 10 minutes, then remove from pans and let cool completely on wire racks.

For the cream cheese frosting, beat cream cheese and butter together until smooth.

Gradually add powdered sugar and vanilla extract, beating until creamy.

Place one cake layer on a serving plate and spread a layer of frosting on top.

Place the second cake layer on top and frost the entire cake with remaining frosting.

Serve and enjoy!