Decadent Red Velvet Cake With Cream Cheese Frosting

For The Cake

Preheat oven to 350°F (175°C). Grease and lightly flour two 9-inch cake pans, or line them with parchment paper.

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside

In a large bowl, cream the butter and sugar on medium speed until light and creamy (about 4-5 minutes)

Add in the oil, eggs, vinegar, and vanilla extract and mix until thoroughly combined.

Alternate between adding the buttermilk and dry ingredients (dry, then wet, then dry again etc.)

Add red gel food coloring until desired color.

Divide the batter evenly between the two prepared cake pans. Smooth the tops and bake for 30–35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Frost and decorate to your hearts ;) desire!

For the Cream cheese frosting

On high speed beat the softened butter, cream cheese, heavy cream, salt and vanilla until no clumps and smooth

Add powdered sugar gradually and beat until fully combined.

Color if desired.