1-First Step: Mise en place and oven prep Preheat your oven to 350°F (177°C). Grease two 8- or 9-inch round cake pans, line the bottoms with parchment paper, and lightly grease the parchment. This prevents sticking and helps you remove layers cleanly when cool. Measure all ingredients precisely. Bring cold items like eggs and buttermilk to room temperature for more even mixing and a smoother batter.

2-Second Step: Combine dry ingredients In a large bowl, whisk together 3 cups (360g) cake flour, 1 teaspoon baking soda, 2 Tablespoons (10g) unsweetened natural cocoa powder, and 1/2 teaspoon salt. Sift or whisk well to remove lumps and to aerate the flour for a lighter result.

3-Third Step: Cream fats and sugar, then add wet ingredients In a stand mixer or large bowl with a hand mixer, beat 1/2 cup (113g) softened unsalted butter and 2 cups (400g) granulated sugar on medium-high speed until combined, about 1 minute. Add 1 cup (240ml) canola or vegetable oil, the 4 egg yolks (reserve the whites), 1 Tablespoon pure vanilla extract, and 1 teaspoon distilled white vinegar. Beat on high for 2 minutes to incorporate and create a smooth, slightly aerated mixture.

4-Fourth Step: Alternate dry ingredients and buttermilk Reduce mixer speed to low. Add the dry ingredients and 1 cup (240ml) buttermilk in 2 to 3 additions, beginning and ending with the dry mix. Mix just until combined; overmixing can make the crumb tough. Add liquid or gel red food coloring a little at a time until you reach the desired color, keeping in mind color deepens slightly when baked.

5-Fifth Step: Whip egg whites and fold in In a clean bowl, whip the 4 reserved egg whites until fluffy peaks form, about 3 minutes. Gently fold the whites into the batter in three additions, using a spatula to keep as much air as possible. This step is what creates the soft, velvety texture that distinguishes a great red velvet cake.

6-Sixth Step: Bake and cool Divide the batter evenly between the prepared pans. Tap each pan gently on the counter to remove large air bubbles. Bake 30 to 32 minutes, or until a toothpick inserted into the center comes out clean. Ovens vary, so start checking near 28 minutes. Cool the layers completely in the pans on a wire rack. When cooled, run a knife around the edges and invert to remove. If the tops domed in the oven, level them with a serrated knife or cake leveler before frosting.

7-Seventh Step: Make the cream cheese frosting In a mixing bowl, beat 16 ounces (452g) full-fat brick cream cheese and 3/4 cup (170g) unsalted butter on medium-high until smooth, about 2 minutes. Add 5 cups (600g) confectioners’ sugar, 1 and 1/2 teaspoons pure vanilla extract, and a pinch of salt. Begin mixing on low for 30 seconds to prevent a sugar cloud, then increase to high and beat for 3 minutes until light and fluffy. Adjust consistency: if too thin, add a little more confectioners’ sugar; if too thick, add a teaspoon of milk at a time.

8-Final Step: Assemble and chill Level the cake tops by slicing a thin layer off each. Place one layer on your serving plate, spread an even layer of frosting, then top with the second cake layer. Cover the entire cake with the remaining frosting. For cleaner slices, chill the assembled cake in the refrigerator for 30 to 60 minutes before slicing.