Buttery and moist, generously smothered in fluffy, silky smooth, cream cheese frosting.

In a medium bowl, combine flour, salt, and cocoa powder. Set aside.

Cream together the butter and sugar at high speed in a stand mixer until it’s fluffy and starting to look white, about 4 minutes.

Add in eggs, one at a time, beating the mixture well between each addition.

Pour in the buttermilk, vinegar, vanilla, thoroughly mix. Add food coloring until desired color is reach.

Mix baking soda and water and gently fold into the cake batter. Scrape down the sides of the mixing bowl.

This red velvet cake will surely be the spotlight on your holiday table. So fancy, tasty and overly indulgent!

Let the cakes sit in their pans for about 10- 15 minutes. Gently place cakes on a wire rack and invert, lifting off the pan.

Place one cake layer on a serving platter. Spread about 1 ½ cup of cream cheese frosting over the cake layer.

Garnish with candied cranberries, if desired.