Red Velvet Cake

Preheat oven to 325ºF and line two 9-inch round cake pans with parchment paper. Grease those cake pans liberally with soft butter or shortening. Whisk the flour, cocoa powder, baking soda and salt together in a bowl to aerate them. Set the bowl aside. Whisk the buttermilk, white vinegar, chocolate liqueur and red food coloring together in another bowl and set it aside. Set up a stand mixer with the paddle attachment and combine the sugar and butter in its bowl.

Beat the sugar and butter together until it is fluffy and pale. Then add in each egg one at a time. Turn the speed to low and slowly add in 1/3 of the dry ingredients, followed by 1/2 of the wet ingredients. Repeat that with the next 1/3 of the dry ingredients followed by the remaining wet ingredients. Finish the batter with the last of the dry ingredients just until they are incorporated. Divide the batter evenly among the two cake pans and bake them for about 30 minutes.

Use a toothpick inserted in the center to test whether the cakes are done. It should come out cleanly. Let them cool completely in the pans for an hour. While they cool, make the frosting. You will need to wash the stand mixer bowl and paddle attachment. Combine the cream cheese and butter in its bowl and beat them together thoroughly. Add in the vanilla. Then turn the speed to low and slowly add in the powdered sugar until you have a fluffy, luscious frosting.

Carefully turn out one of the cake layers onto a cake plate. Pile half of the frosting on it and smooth it out into a thick layer. Turn the second layer out on top of the frosting and gently press it down to make it all firmly stick together. Smooth the remaining frosting out on top of the cake in a lovely layer. Decorate as desired with blueberries, shaved chocolate and red sprinkles! Refrigerate until you are ready to serve and enjoy!