Classic Red Velvet Layer Cake with Cream Cheese Frosting

Heat oven to 350°F. Grease two 8-inch round cake pans, line the bottoms with parchment, and grease the parchment.

Whisk flour, cocoa, baking soda, and salt until evenly combined.

Beat the softened butter and sugar until pale and fluffy, about 3 minutes.

Beat in the eggs one at a time, then mix in red food coloring and vanilla.

Add the dry ingredients in three additions, alternating with the buttermilk in two additions. Mix on low only until the batter is smooth.

Stir in the vinegar just until evenly distributed. Divide batter evenly between the pans.

Bake 25–30 minutes, until the centers spring back and a tester comes out with a few moist crumbs but no raw batter.

Cool in the pans for 10 minutes, then turn out onto racks, remove parchment, and cool completely.

For the frosting, beat cream cheese and butter until smooth. Add confectioners' sugar gradually, then vanilla and salt. Beat just until creamy and spreadable.

Place one cooled layer on a cake stand, spread with frosting, top with the second layer, then frost the top and sides. Chill 20–30 minutes before slicing for the cleanest layers.