Decadent Red Velvet Cake with Creamy Buttercream Frosting

Instructions

1. 1

   Preheat the oven to 350°F. Cream the softened butter and sugar until light and fluffy, about 5-7 minutes. Add the eggs one at a time, beating well after each addition.

2. 2

   Mix in the red food coloring, vinegar, and vanilla until fully incorporated. Be careful when adding the food coloring to avoid splashing.

3. 3

   In a separate bowl, whisk together the cake flour, cocoa powder, baking soda, and salt. Add the dry ingredients to the wet ingredients alternately with the buttermilk, mixing just until combined after each addition.

4. 4

   Divide the batter evenly between two greased and floured 9-inch round baking pans. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

5. 5

   Trim the tops of the cakes to create flat, even layers. Crumble the trimmings onto a baking sheet and set aside.

6. 6

   Make the frosting: In a small saucepan, whisk together the water and cornstarch over medium heat until thickened and opaque, about 2-3 minutes. Allow to cool to room temperature. In a separate bowl, beat the softened butter and vanilla until light and fluffy. Gradually add the confectioners' sugar and the cooled cornstarch mixture, beating until the frosting is smooth and creamy.

7. 7

   Place one cake layer on a serving platter and spread a layer of frosting evenly over the top. Top with the second cake layer, pressing gently to adhere. Frost the entire cake with the remaining buttercream. Gently press the reserved cake crumbs onto the sides of the cake for a decorative touch.