• Preheat your oven to 350°F (175°C).
• Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.

Dry Ingredients

• In a large bowl, sift together the flour, cocoa powder, baking soda, salt, and sugar. Whisk until fully combined for an even, lump-free mixture.

Wet Ingredients

• Add the oil, buttermilk, red food coloring, vanilla extract, and vinegar. Mix until the wet ingredients are smooth and uniform in color.
• In a separate bowl, whisk the eggs until slightly frothy.

Blend the batter

• Be careful not to overmix, as this can make the cake dense. The batter should be smooth and vibrant red.
• Gradually add the dry ingredients to the wet mixture in three parts, stirring gently after each addition until just combined.
• Divide the batter evenly between the prepared pans and smooth the tops.
• Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
• After that, let the cakes cool in their pans for 10 minutes before turning them out onto a wire rack to cool completely.

Make the Frosting

• In a large bowl, beat the cream cheese and butter together using a hand or stand mixer until creamy and fluffy.
• Gradually add the powdered sugar, about ½ cup at a time, mixing well after each addition.
• Stir in the vanilla extract and a pinch of salt. Beat until the frosting is smooth and airy.

Assemble the Cake

• Trim the tops of the cake layers to create a flat surface.
• Place one cooled cake layer on a serving plate or cake stand.
• Spread a thick, even layer of frosting on top.
• Add the second cake layer and apply a crumb coat (a thin layer of frosting to trap crumbs).
• Chill the cake for 20 minutes to set the crumb coat.
• Frost the entire cake with the remaining frosting, smoothing or swirling as desired.
• Slice and enjoy your luscious red velvet cake.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor.