I love the bold color contrast of the rich ruby red velvet layers and the cool white cream cheese frosting. It’s as attractive to watch as it is to eat.
Preheat the oven to 350 F.
Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle and cream together over medium-high heat for 2 to 3 minutes. Scrape down sides of bowl, add eggs and mix over medium-high heat for 2 to 3 minutes. Scrape the sides of the bowl again.
On low speed, add the buttermilk, oil, vanilla and red food coloring. Increase mixer speed to medium-high and paddle for 4-6 minutes, until mixture is much lighter in color, twice the size of your original fluffy butter and sugar mixture and completely smooth. . Don’t rush the process. Basically, you’re forcing too much liquid into an already greasy mixture that doesn’t want to make room for the liquid. There should be no traces of grease or liquid. Stop the mixer and scrape the sides of the bowl.
On low speed, add the cake flour, cocoa powder, baking powder and salt. Blend for 45 to 60 seconds, until your dough comes together and all of the remaining dry ingredients have been incorporated. Scrape down sides of bowl.
Spray a quarter of a baking sheet and line it with parchment paper, or simply line the mold with a silicone mat. Using a spatula, spread the cake batter in an even layer in the pan. Tap the bottom of your cake pan on the work surface to even out the layer.
Bake the cake for 30 to 35 minutes. The cake will rise and puff, rising to the top of the baking sheet. At 30 minutes, gently prick the edge of the cake with your finger: The cake should bounce slightly and the center should no longer shake. Leave the cake in the oven for an additional 3-5 minutes if it does not pass these tests.
Take the cake out of the oven and let cool on a wire rack or, in a pinch, in the fridge or freezer (don’t worry, this is not cheating). The cooled cake can be stored in the refrigerator, wrapped in plastic wrap, for up to 5 days.
Leave in pan to make a sheet cake or make a layer cake by stamping 2 cake circles with a cake circle and using the remaining “leftover” for the bottom layer.
Make it yours by layering and garnishing with your favorite homemade or store-bought chocolate cheesecake or red velvet frosting and garnish with chocolate cookie crumbs.