Red Velvet

Make sure all ingredients are at room temperature.

Whisk together the flour, cocoa powder, baking powder, baking soda, and vanilla sugar.

Beat the eggs with the sugar and a pinch of salt for about 3 minutes.

Pour in the vegetable oil and mix to combine.

Stir the food coloring into the buttermilk until well blended.

Alternating with the flour mixture, add the dyed buttermilk to the egg mixture, beating well with a mixer.

Line the bottom of your baking pan with parchment paper and bake the layers one by one at 180°C (350°F) for 25–30 minutes (making 3 layers in total).

Once cooled, wrap each sponge layer tightly in plastic wrap and chill in the refrigerator for at least 2 hours.

For the frosting: the butter should be at room temperature, while the cream cheese must be chilled straight from the fridge.

Beat the butter, cream cheese, and powdered sugar together with a mixer for about 4 minutes.

Take the sponge layers out after a couple of hours and frost each layer generously.