Red Velvet Cake

Ingredients :

2-1/4 cups of all-purpose flour, sieved
2 bottles of 1-ounce red food color
2 tablespoons of cocoa powder
1 teaspoon salt
1-1/2 cups of sugar
2 large eggs
1 cup buttermilk
1 teaspoon white vinegar
1 teaspoon baking soda
2 packages of 8-ounce cream cheese, softened
2 cups of powdered sugar
2 sticks of softened unsalted butter, divided
3 teaspoon vanilla extract, divided

At the first, set your oven at 350 degree for Preheating, as well do the Greasing and flouring of the cake pans.

Mix your sieved flour and salt in one bowl.

Take the cocoa powder and transfer it in one small bowl, add the red food coloring to color the cocoa, and whisk it until it becomes smooth. Here, instead of food coloring, you can also use juice from one 15-oz. can of beets.
cream the sugar and the butter in a large bowl by beating sugar and 1 stick of butter using hand or using a mixer at medium speed, until it becomes fluffy. Subsequently beat in the eggs, but one by one.

Turn your mixer at low speed and add few tablespoons of the flour firstly. Then, alternately mix the flour with adding the vanilla extract, dyed cocoa paste, and buttermilk. Beat the ingredients until the entire batter turn into same red color, but do not overbeat.

Take a small bowl, pour vinegar in it, stir the baking soda with it and after that fold this mixture into the batter using a wooden spoon.

divide the batter among the cake pans and bake approximately for 30 minutes, until a toothpick comes out clean. Put the cake aside for 10 minutes and let it cool. After that, invert the cake layers onto a rack to cool it entirely.

to make frosting: For that, firstly beat one stick of butter and the cream cheese until it becomes creamy. Beat in 1 tbsp. of vanilla and then slowly beat in the powdered sugar until the whole mixture becomes light and fluffy.

Once the cake cooled completely, take your stand or cake plate and put the first layer of cake on it, spread frosting on the top using a spatula, subsequently put the next layer, spread frosting on the top of that layer, and so on. After the addition of the final layer of your cake, spread a slimy coat of frosting over the whole cake, on top and on the sides to surround crumbs. After that, refrigerate your cake for 15 minutes.