Red Velvet Cake

Preheat oven to 350°F

Line two 9-inch cake pans with parchment paper, grease the sides and set aside.

Sift the cake flour, cocoa powder, baking soda, and salt into a large mixing bowl. Set aside.

In a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed.

Add the eggs one at a time and mix until fully combined, then mix in the oil, red food color, vanilla extract, and vinegar.

Stopping and scrape down the sides of the bowl as needed.

Mix in 1 part the dry ingredients, and 1/3 of the buttermilk.

repeat 2 times, ending with the dry ingredients.

Make sure to mix until just combined and be careful not to over mix the batter.

Pour the batter evenly between the two cake pans.

Tap the pans on the counter 2-3 times to remove any air bubbles from the cakes.

Bake for 28-32 minutes or until a toothpick inserted into the center of the cakes comes out clean.

Remove pans from the oven and place them on a wire rack to cool for 15-20 minutes.

Then, remove the cakes from the cake pans and place on the wire rack to cool completely.

In the bowl of a stand mixer fitted with the paddle attachment, add butter and mix until smooth.

Mix in the powdered sugar and vanilla extract and continue mixing until fully combined.

Stop and scrape down the sides of the bowl as needed.

Level the tops of each cake with a knife.

Place one of the cake layers on a cake stand or plate.

Add a layer of frosting in a smooth even layer.

Place the second cake layer on top, then use the remaining frosting to frost the top and sides of the cake.

Decorate with roses or whatever your heart desires.