Step 1

Preheat oven to 350 degrees.

Step 2

In a standing mixer, stir together flour, sugar, cocoa powder, baking soda, and salt.

Step 3

Beat the butter into the flour mixture, one cube at a time. Continue to beat until it resembles coarse crumbs.

Step 4

In a small bowl, whisk together eggs, buttermilk, oil, red food coloring, and vanilla.

Step 5

Add the buttermilk mixture to dry ingredients and beat the batter until thoroughly mixed.

Step 6

Take a spatula and scrape the sides of the bowl.

Step 7

Spread into two greased 8 or 9-inch cake pans and smooth tops with a spatula.

Step 8

Bake for 16-22 minutes, depending on the depth of pans. If the cake layers are thin, they will cook for less time than the thicker layers.

Step 9

Let cakes cool. Run a knife around edge of cake pan and flip over. Frost with cream cheese frosting.

Step 10

To make frosting:

Step 11

In a large mixing bowl, cream together softened cream cheese and butter until light and fluffy, about 3-5 minutes. If using a Kitchenaid mixer, use the whisk attachment.

Step 12

Add powdered sugar and mix until creamy.

Step 13

If using a vanilla bean, split vanilla bean in half and use the tip of the knife to scrape the vanilla bean paste from each side of the vanilla bean pod.

Step 14

If using vanilla extract, add to frosting and stir until combined.

Step 15

Spread on cooled red velvet cake. Cover tightly.