Red Velvet Cake with Cheesecake Buttercream Recipe

Preheat the oven to 350°F and grease two 9-inch round cake pans.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the eggs and vanilla extract until well combined.

In a small bowl, whisk together the buttermilk and red food coloring.

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture. Begin and end with the dry ingredients.

Stir in the white vinegar and baking powder until just combined.

Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

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

Remove from the oven and allow the cakes to cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely.

While the cakes are cooling, prepare the cheesecake buttercream frosting.

In a large mixing bowl, beat together the softened butter and cream cheese until smooth.

Gradually add the powdered sugar, one cup at a time, beating well after each addition.

Stir in the vanilla extract until the frosting is smooth and creamy.

Once the cakes are completely cooled, spread a generous layer of cheesecake buttercream frosting on top of one cake layer. Place the second cake layer on top and frost the entire cake with the remaining cheesecake buttercream frosting.

Slice and serve!