Here's a step-by-step recipe for baking a classic red velvet cake from scratch. This recipe includes all the details to ensure your cake turns out moist, flavorful, and beautifully vibrant.

Ingredients
Cake:
Dry Ingredients:
2 ½ cups (310g) all-purpose flour, sifted
1 ½ cups (300g) granulated sugar
1 tsp baking soda
1 tsp salt
1 tsp cocoa powder
Wet Ingredients:
1 cup (240ml) buttermilk, room temperature
1 cup (240ml) vegetable oil
2 large eggs, room temperature
1 tsp white vinegar
1 tsp vanilla extract
1 tbsp (15ml) red gel food coloring (adjust for desired color)
Frosting:
16 oz (450g) cream cheese, softened
½ cup (115g) unsalted butter, softened
4 cups (500g) powdered sugar, sifted
1 tsp vanilla extract
Pinch of salt
Instructions
1. Preheat the Oven:
Preheat your oven to 350°F (175°C).
Grease and line two 9-inch round cake pans with parchment paper.
2. Mix the Dry Ingredients:
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. Whisk to combine evenly.
3. Prepare the Wet Ingredients:
In a medium bowl, whisk together the buttermilk, oil, eggs, vinegar, vanilla extract, and red food coloring until fully combined.
4. Combine Wet and Dry Ingredients:
Gradually add the wet ingredients to the dry ingredients.
Mix gently with a whisk or a hand mixer on low speed until just combined. Avoid overmixing to keep the cake tender.
5. Divide and Bake:
Divide the batter evenly between the two prepared cake pans.
Smooth the tops with a spatula.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool the Cakes:
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes.
Turn them out onto a wire rack to cool completely.
Prepare the Frosting:
1. Cream the Butter and Cream Cheese:
In a large bowl, beat the softened cream cheese and butter together on medium speed until smooth and creamy (about 2–3 minutes).
2. Add Powdered Sugar:
Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed to avoid sugar clouds.
Beat on high speed for 2–3 minutes until fluffy.
3. Add Vanilla and Salt:
Mix in the vanilla extract and a pinch of salt. Taste and adjust sweetness if necessary.
Assemble the Cake:
1. Level the Cake Layers:
If needed, use a serrated knife to level the tops of your cakes for even stacking.
2. Layer and Frost:
Place one cake layer on a serving plate or cake stand. Spread a thick layer of frosting over the top.
Add the second cake layer and spread frosting evenly on the top and sides.
3. Decorate:
Smooth the frosting with an offset spatula for a clean look or create swirls for texture.
Optionally, crumble any leftover cake trimmings and sprinkle on top for decoration.
4. Chill and Serve:
Chill the cake for 30 minutes to set the frosting before slicing.
Slice and enjoy!
Tips for Success:
Room Temperature Ingredients: Ensure eggs, buttermilk, and cream cheese are at room temperature for smooth mixing.
Red Food Coloring: Use gel food coloring for a vibrant color without adding excess liquid.
Buttermilk Substitute: If you don’t have buttermilk, mix 1 cup of milk with 1 tbsp of white vinegar or lemon juice. Let it sit for 5 minutes.
Let me know if you have any specific preferences or questions about the process!