Red Velvet Cake with Cream Cheese Frosting

Directions

1. Red Velvet Cake
2. Preheat the oven to 350°F (175°C) and prepare two 8-inch round cake pans by spraying them with nonstick baking spray.
3. In a large mixing bowl, combine the eggs and granulated sugar. Beat on high speed for about 3 minutes until the mixture is fluffy. Add the red food coloring, vanilla extract, vegetable oil, buttermilk, and espresso powder. Mix well until thoroughly combined. Gradually add the dry ingredients: all-purpose flour, cocoa powder, baking powder, and baking soda. Mix until just incorporated. Pour in the hot brewed coffee and mix until the batter is smooth and well combined.
4. Divide the batter equally between the prepared cake pans. Place the pans in the preheated oven and bake for 35-45 minutes. To check for doneness, insert a toothpick into the center of each cake; if it comes out clean, the cakes are ready. Once baked, remove the cakes from the oven and allow them to cool completely in the pans.
5. Once the cakes have cooled, carefully remove them from the pans. Proceed to assemble and frost the cakes according to your preference.

1. Cream Cheese Frosting
2. Once the cakes have cooled, carefully remove them from the pans. Proceed to assemble and frost the cakes according to your preference.
3. To assemble the cake, add a layer of frosting to the top of the first cake. Stack the second cake on top and add the remaining frosting on top. Smooth over the top and down the sides.
4. Slice and enjoy!