Red Velvet Cake

PREHEAT the oven to 350°.

WHISK together the 3 eggs, buttermilk, vinegar and food coloring until combined and set aside.

MIX together the flour, sugar, cocoa powder and baking soda in a standing mixer with the whisk attachment on low speed.

POUR the wet ingredients slowly into the standing mixer with the dry ingredients on low speed just until combined.

POUR the batter evenly into 2 separate Reynolds Kitchens^® Cake Pans with Parchment Lining.

BAKE at 350° for 30 minutes or until the top is lightly brown and the center is firm and

REMOVE the cake from the pans after they have been cooled to room temperature and then peel off the parchment paper. Set the cakes aside.

WHIP the cream cheese on high speed in a standing mixer with the paddle attachment until it is light and fluffy, about 5 minutes.

ADD in the powdered sugar and heavy cream and mix on low speed until incorporated and then mix on high speed for 2 minutes.

ICE the double layered cake on the sides and top until the cream cheese frosting is gone.

SERVE at room temperature.