Red Velvet Cake

Make cake: Heat oven to 350°F. Oil two 9-inch  round<strong> </strong>cake pans. Line each bottom with parchment paper, then oil parchment. In medium bowl, whisk together flour, cocoa, baking soda, baking powder, and salt.

Using electric mixer, beat butter, sugar, food coloring, vinegar, and vanilla until light and fluffy, about 3 minutes. Mix in oil until combined, then beat in eggs one at a time. Reduce mixer speed to low add flour mixture, alternating with buttermilk and mixing just until incorporated.

Divide batter between prepared pans and bake until wooden pick inserted in center comes out clean, 28 to 34 minutes. Transfer to wire racks and let cool completely in pans. 

Meanwhile, make frosting: Using electric mixer, beat cream cheese and butter until smooth; beat in vanilla. Gradually add confectioners’ sugar, mixing until incorporated, then beat until fluffy, about 3 minutes.

Place one cake layer on cake board or cake stand. Transfer some frosting to piping bag and pipe  around top of cake to create a “dam” (to prevent cake from bulging and frosting from squirting out). Spread about ¾ cup frosting evenly inside dam. Top with remaining cake layer and refrigerate until chilled, about 30 minutes. 

Frost top and sides of cake with remaining frosting. Refrigerate at least 45 minutes (up to overnight) before serving.