1-First Step: Prep and Mise en Place Preheat the oven to 350°F (177°C). Prepare two 8- or 9-inch round cake pans by greasing the bottoms and sides, then line the pans with parchment paper. Bring all refrigerated ingredients to room temperature: butter, eggs, and buttermilk. This helps the batter combine smoothly and produces a consistent crumb.

2-Second Step: Mix the Dry Ingredients In a medium bowl, whisk together:* 3 cups cake flour* 1 teaspoon baking soda* 2 tablespoons unsweetened natural cocoa powder* 1/2 teaspoon saltSift or whisk these well to distribute the cocoa and leavening evenly. Using cake flour helps you get the soft, velvety texture that defines red velvet cake.

3-Third Step: Cream and Combine Wet Ingredients In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together 1/2 cup unsalted butter and 2 cups granulated sugar until light and slightly fluffy. Add 1 cup canola or vegetable oil and mix briefly until incorporated. Add the 4 egg yolks, one at a time, mixing after each addition. Stir in 1 tablespoon pure vanilla extract and 1 teaspoon distilled white vinegar.

4-Fourth Step: Build the Batter With the mixer on low speed, alternately add the dry ingredients and 1 cup buttermilk to the butter mixture beginning and ending with the dry ingredients. Mix gently; overbeating after adding flour will develop gluten and can make the cake tough. After the batter is combined, mix in red food coloring to achieve your desired shade. Many bakers prefer 1 to 2 teaspoons gel red food coloring for a vivid color without extra liquid.

5-Fifth Step: Whip and Fold Egg Whites In a clean bowl, whip the 4 egg whites to fluffy peaks using a whisk attachment or hand mixer. The whipped whites add air and help the cake rise while lending a soft, tender crumb. Gently fold the whipped whites into the batter in two additions using a rubber spatula. Fold with a light hand: scrape the bottom, bring batter up, and rotate the bowl as you fold. This keeps as much air as possible in the batter.

6-Sixth Step: Bake Divide the batter evenly between the prepared pans. Smooth the tops gently with an offset spatula. Bake at 350°F for 30 to 32 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Oven temperatures vary, so check at 28 minutes if your oven runs hot. Avoid overbaking; overbaked cake dries out and loses that moist, velvety crumb.

7-Seventh Step: Cool Allow the cakes to cool in the pans for 10 to 15 minutes. Run a thin knife around the pan edges and invert the layers onto a cooling rack. Remove parchment and cool completely before frosting. Cooling completely prevents the frosting from melting and sliding off soft layers.

8-Final Step: Make the Classic Cream Cheese Frosting and Assemble For the frosting, in a large bowl beat together 16 ounces full-fat brick cream cheese (softened) and 3/4 cup unsalted butter until smooth. Gradually add 5 cups confectioners’ sugar and continue beating until combined. Mix in 1 and 1/2 teaspoons pure vanilla extract and a pinch of salt. If frosting is too loose, add more powdered sugar a little at a time; if too stiff, add a teaspoon of milk.Level cake layers if necessary. Place one layer on a serving plate and spread a generous amount of frosting on top. Place the second layer and frost the top and sides. Refrigerate the assembled cake for 30 to 60 minutes before slicing; chilling helps the frosting set and yields cleaner slices.