Step 1: Prepare the Oven
Preheat the oven to 350°F (175°C).
Grease and line two 8-inch cake pans.
Step 2: Combine the Dry Ingredients
Whisk together the flour, sugar, baking soda, cocoa powder, and salt.
Step 3: Mix the Wet Ingredients
In another bowl, whisk together the eggs, oil, buttermilk, food coloring, vanilla, and vinegar.
Step 4: Make the Batter
Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
Step 5: Bake
Divide the batter evenly between the pans.
Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
Cool completely before frosting.
Step 6: Make the Frosting
Beat the cream cheese and butter until smooth.
Gradually beat in the powdered sugar and vanilla until creamy and fluffy.
Step 7: Assemble
Spread frosting between each cake layer.
Cover the entire cake with cream cheese frosting.
Decorate with red velvet crumbs or fresh strawberries if desired.
Storage
- Store both cakes covered in the refrigerator for up to 5 days.
- Bring slices to room temperature for about 20 minutes before serving for the best flavor and texture.
- Freeze unfrosted cake layers for up to 3 months, tightly wrapped in plastic wrap and foil.
