Torta Red Velvet

For the Torta Red Velvet:

1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, then grease the parchment paper and lightly flour the pans; set aside.
2. In a medium bowl, sift together the flour, baking soda, and cocoa powder until well combined.
3. In another bowl or a 4-cup liquid measuring cup, whisk together the buttermilk, eggs, vinegar, vanilla extract, and red food coloring until smooth and evenly combined.
4. Using a stand mixer fitted with the paddle attachment, beat the softened butter, salt and granulated sugar together on medium-high speed until pale and fluffy, about 3 minutes.
5. Reduce the mixer speed to medium-low. Gradually add the flour mixture to the butter-sugar mixture in three additions, alternating with the buttermilk mixture in two additions. Begin and end with the dry ingredients, scraping down the sides of the bowl as needed. Mix until just combined. Beat on medium speed until completely incorporated, about 30 seconds.
6. Give the batter a final stir by hand to ensure everything is fully incorporated.
7. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for about 25 minutes or until a toothpick inserted into the center of the cakes comes out clean.
8. Let the cakes cool in the pans on a wire rack for 10 minutes. Then, carefully remove them from the pans, discard the parchment paper, and let them cool completely on the wire rack for about 2 hours.

For the Cream Cheese Frosting:

1. While the cakes are cooling, prepare the cream cheese frosting. In the cleaned bowl of the stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until pale and fluffy, about 2 minutes.
2. Add the cream cheese one piece at a time and beat until incorporated about 30 seconds. Beat in vanilla extract and a pinch of salt. Beat on low speed until incorporated, then increase the speed to medium-high and beat until the frosting is smooth and fluffy. Cover the frosting and refrigerate until ready to use.

Assemble the Cake:

1. Trim off the domes of the cake to create flat surfaces and place the trimmed-away portion in the bowl of a food processor. Pulse until fine crumbs and set aside. Transfer about ½ cup of frosting into a piping bag fitted with a decorative tip and set it aside.
2. Once the cakes are completely cooled, cover the edges of a cake platter with parchment paper.  Place one layer of the red velvet cake, rounded side, down on the platter. Spread 1-½ cups of frosting evenly over the top. Place the second cake layer rounded side down on top and press lightly to adhere, then spread the remaining frosting over the top and sides of the cake. Sprinkle the sides with the red velvet cake crumbs, then pipe a decorative border on top of the cake or as desired.
3. Carefully remove any parchment strips from around the cake, then chill for at least 1 hour before slicing to serve. Store any leftover cake covered in the refrigerator for up to 3 days. Allow the cake to come to room temperature before serving for the best taste and texture.