OLD SCHOOL RED VELVET CAKE (FRIDAY NIGHT CAKE SEGMENT )HAPPY VALENTINES DAY ❤️❤️❣️💖

This is my recipe for the most moist delicious red velvet cake you ever made and eaten
RECIPE FOR CAKE:
2 1/2 cups all-purpose flour plus more to dust the pans
2 Tbsp unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter room temperature, plus more to grease pans
1 1/2 cups granulated sugar
2 tsp vanilla extract
2 large eggs room temp
3/4 cup light olive oil or vegetable oil
1 cup low-fat buttermilk room temp
1 tsp white distilled vinegar
1/2 tsp red gel food coloring

Instructions
Preheat oven to 350˚F with racks in the center of the oven. Grease two 9-inch round cake pans with butter and dust with flour, tapping out the excess.
Stir then sift together 2 1/2 cups flour, 2 Tbsp cocoa powder, 1 tsp baking soda and 1 tsp salt
In a bowl with an electric mixer, beat together 1/2 cup softened butter and 1 1/2 cups sugar for a few minutes until sugar is moistened and the mixture looks powdery like snow.
Mix in two eggs, adding them one a time, and beating well to incorporate between each addition. Beat in 2 tsp vanilla extract until blended.
With the mixer on, gradually add 3/4 cup oil and mix on medium speed until well incorporated.
Stir 1 tsp vinegar into your buttermilk then mix it into the batter on medium speed until incorporated.
Add flour mixture all at once and mix on medium speed just until well blended and no streaks of flour remain, scraping down the bowl as needed.
Add 1/2 tsp gel red food coloring or add it to reach desired color and mix just until blended, scraping down the bowl as needed.
Divide evenly between prepared pans and bake at 350˚F for 30 minutes. Let rest in cake pans for 20 minutes then invert onto a wire rack and let cool completely to room temp before assembling with frosting

CREAM CHEESE FROSTING RECIPE:
1 1 /2 cups unsalted butter softened and cut into pieces
8 oz cream cheese softened and cut into pieces
4 cups powdered sugar
1 Tbsp vanilla extract
1/8 tsp salt

Instructions
Place butter into a large mixing bowl. With an electric mixer, beat butter until smooth and creamy then beat on high speed 1 minute until lightened in color.
Beat in softened cream cheese, just until combined, scraping down the bowl.
Beat in vanilla and salt until incorporated.
Add powdered sugar 1 cup at a time and mix on low speed until incorporated. Once all the powdered sugar is in, Increase to high speed and beat another 2-3 minutes until whipped, thick and spreadable, scraping down the bowl a couple of times to ensure everything is really well blended


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