Step 1: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper. This ensures your phantom red velvet cake recipe bakes perfectly.
Step 2: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and unsweetened cocoa powder. Set aside.
Step 3: In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.
Step 4: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and red food coloring until the mixture is a uniform vibrant red.
Step 5: In a separate small bowl, whisk together the buttermilk and distilled white vinegar.
Step 6: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined; do not overmix.
Step 7: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 8: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Ensure cakes are fully cool before frosting your phantom red velvet cake recipe.
Step 9: For the frosting: In a large bowl, using an electric mixer, beat the softened cream cheese and softened butter until smooth and creamy.
Step 10: Gradually add the sifted powdered sugar, 1 cup at a time, beating until fully incorporated and smooth. Add the vanilla extract and beat until light and fluffy.
Step 11: If the frosting is too thick, add milk or heavy cream, 1 tablespoon at a time, until desired consistency is reached.
Step 12: To assemble: Once the cake layers are completely cooled, place one layer on a serving plate. Spread about one-third of the cream cheese frosting evenly over the top.
Step 13: Carefully place the second cake layer on top and spread another one-third of the frosting over it.
Step 14: Use the remaining frosting to cover the sides of the cake, smoothing it with an offset spatula or knife. Garnish as desired.
Step 15: Serve immediately or store the phantom red velvet cake recipe in the refrigerator.