Red Velvet Cake

Ingredients for the cake:

1 1/4 cups sifted cake flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1 1/2 tsp. cocoa powder
3/4 cup sugar
1/2 stick butter (softened)
1 egg
1 tbsp. red food coloring
1 tsp. pure vanilla
1 tsp. distilled white vinegar
1/2 cup buttermilk
Ingredients for the cream cheese frosting:
4 ounces cream cheese
1/2 stick butter
1/2 tsp. pure vanilla
8 ounces powdered sugar
Directions for the cream cheese frosting:
In a medium bowl, beat ingredients until light and fluffy. Unitl needed, store the frosting in the refrigerator. Do not ice the cake until the cake is completely cooled!
Directions for the cake:
Preheat the oven to 350 degrees F. Mix together ingredients until blended well. Spray a 9 inch round cake pan with non-stick cooking spray. Line the pan with parchment paper. Pour batter evenly into pan.

Cook 22-28 minutes or until toothpick comes out clean from the middle.

Let the cake cool in the pan for at least one hour. After the cake is cool, carefully drop the cake onto a plate or platter and take off the parchment paper.

Turn the cake back over. Slice an extremely thin layer off the top of the cake (this will be for the crumbs). Crumble the thin layer of cake and set aside.

Ice the top and sides of the cake with the cream cheese icing. Decorate the top of the cake with the crumbs. Slice and serve.