TENDER RED VELVET CAKE WITH CREAM CHEESE FROSTING

Steps:

• FOR THE CAKE:.
• Place oven rack in the middle position and heat oven to 350°F.
• Grease and flour two 9-inch round cake pans.
• Whisk flour, baking soda, and salt in medium bowl.
• Whisk buttermilk, vinegar, vanilla, and eggs in large measuring cup.
• Mix cocoa with food coloring in small bowl until a smooth paste forms.
• Beat butter and sugar together on medium-high speed until fluffy, about 2 minutes, scraping down bowl as necessary.
• Add one-third of flour mixture and beat on medium-low speed until just incorporated, about 30 seconds.
• Add half of buttermilk mixture and beat on low speed until combined, about 30 seconds. Scrape down bowl as necessary and repeat with half of remaining flour mixture, remaining buttermilk mixture, and finally remaining flour mixture.
• Scrape down bowl, add cocoa mixture, and beat on medium speed until completly incorporated, about 30 seconds.
• Using rubber spatula, give batter final stir.
• Scrape into prepared pans and bake until cake tester inserted in center comes out clean, about 25 minutes.
• Cool cakes in pans 10 minmutes then turn out onto rack to cool completely, at least 30 minutes.
• FROSTING:.
• Using electric mixer, beat butter and sugar on medium-high speed until fluffy, about 2 minutes.
• Add cream cheese, one piece at a time, and beat until incorporated, about 30 seconds.
• Beat in vanilla and salt.
• Refrigerate until ready to use.
• When cakes are cooled, spread about 2 cups frosting on one cake layer. Top with second cake layer and spread top and sides of cake with remaining frosting.
• Cover and refrigerate until ready to serve, up to 3 days.