Red Velvet Cake with Cream Cheese Frosting 

Red Velvet Cake with Cream Cheese Frosting
Cake:
3 C. Flour
1 tsp Baking soda
2 Tbsp Unsweetened cocoa
1/2 tsp Salt
1/2 C. Unsalted butter-softened
2 C. Sugar
1 C. Vegetable oil
4 Large eggs- room temperature and separate
1 Tbsp Vanilla Extract
1 tsp distilled white vinegar
2 tsp red food gel
1 C. Buttermilk
Cream cheese frosting:
16oz Cream cheese - softened to room temperature
3/4C. Unsalted butter-softened
5 C. Powdered sugar
1 1/2 tsp Vanilla extract
Pinch of salt
Instructions for cake:
Pre-heat oven to 350. Grease 2- 9 inch cake pans. Place parchment paper on bottom to help with sticking.
Whisk together flour, baking soda, and salt and set aside.
In stand mixer with paddle attachment, beat butter and sugar together until creamy. Add oil, egg yolks, vanilla extract and vinegar. Beat for about 2 minutes.
Start slowly adding flour mixture and buttermilk alternating between the two.
Add food coloring.
In separate bowl vigorously whisk or beat the 4 egg whites until fluffy peaks form, about 3 minutes, then fold into cake mixture.
Making the frosting: in a large bowl or stand mixer with whisk attachment, beat the cream cheese and butter together until smooth, about 2 minutes. Add powdered sugar, vanilla extract, and a pinch of salt. Beat on low for 30 seconds and increase speed until completely combined and creamy. Frost your cake and enjoy!
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