Let’s bake this beautiful Moist Red Velvet Cake:

1. Prepare Oven and Pans:

Preheat oven to 350°F (175°C).

Grease three 9-inch round cake pans with baking spray. Line the bottoms with parchment paper rounds, and generously grease the parchment paper as well. Dust lightly with flour (or a flour/cocoa mix), tapping out excess. Set aside.

2. Combine Dry Cake Ingredients:

In a large bowl (preferably your stand mixer bowl), sift together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt. Whisk briefly to combine.

3. Combine Wet Cake Ingredients:

In a separate large bowl, use a whisk to mix all the cake’s wet ingredients together: vegetable oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract. Whisk until well combined.

4. Combine Wet and Dry:

With the stand mixer on low speed (or using a hand mixer), gradually add the wet ingredients to the dry ingredients.

Mix the batter just until the mixture is blended and smooth. Scrape down the sides and bottom of the bowl with a flat spatula to ensure all ingredients are incorporated. Do not overmix.

5. Fill Pans and Bake:

Pour the batter evenly into the three prepared baking pans.

Place the pans in the preheated oven. Bake for 18 to 20 minutes. (Self-correction: Original recipe timing seems short for 9-inch layers. Standard is 25-35 mins. Let’s adjust to a more typical range but advise checking early). Revised: Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Start checking for doneness around the 20-25 minute mark. Rotate the cakes halfway through the baking process for even cooking.

6. Cool the Cakes:

When the cake layers are done, let them cool completely in the pans on wire racks. (Self-correction: Recipe says cool 10 mins then remove. Following that). Corrected: Let cool in pans for 10 minutes.

Then, carefully invert the cakes onto wire racks, remove the parchment paper, and let them cool completely before frosting.

7. Make the Cream Cheese Frosting:

While the cakes cool, make the frosting. Place the softened butter and softened cream cheese in a standing mixer bowl (or large bowl with hand mixer).

Mix on medium speed for about 5 minutes until the mixture is completely smooth, light, and fluffy. Scrape the sides of the bowl occasionally.

Add the vanilla extract and mix briefly.

With the mixer on low speed, gradually add the sifted confectioners’ sugar, about 1 cup at a time, until it’s all incorporated. Scrape the bowl.

Once all sugar is added, increase the speed to medium-high and beat for another 2-3 minutes until the frosting is very light and fluffy.

8. Assemble the Cake:

Level the tops of the completely cooled cake layers with a serrated knife, if necessary.

Place the first cake layer on your serving platter or cake stand.

Spread a generous amount of cream cheese frosting evenly over the top.

Gently place the second cake layer on top. Spread another layer of frosting.

Place the third cake layer on top (upside down for a flat top surface).

Frost the top and sides of the cake with the remaining frosting, smoothing it with an offset spatula or creating decorative swirls.

9. Chill and Serve:

Chill the cake briefly (30 minutes) if desired to help the frosting set before slicing.

Slice and serve! Store leftover cake covered in the refrigerator.