Red Velvet Cake with Cream Cheese Frosting

Set the oven rack to the middle and preheat the oven to 180°C.

Prepare 3 round cake pans by greasing with butter, lining the bottom with parchment paper, and dusting the sides with flour.

In the mixer bowl, place butter and sugar, attach the whisk attachment, and mix on medium speed for 3 minutes.

Add an egg and mix on medium speed until fully incorporated, add the remaining eggs one by one while mixing after each until they disappear, then add vanilla.

Add the flour, cocoa, and salt mixture and mix on low speed until the flour disappears, then gradually add buttermilk and food coloring while continuing to mix.

In a small bowl, mix baking soda and vinegar, then add it immediately to the cake batter while mixing.

Divide the cake batter among the pans, filling them about two-thirds full.

Bake for 30 to 40 minutes, test doneness by inserting a toothpick into the center of the cake; if it comes out clean, the cake is done.

Remove the pans from the oven and cool on a wire rack until completely cooled.

For the frosting, in a deep bowl, place cream cheese and use a whisk to mix until smooth, add melted white chocolate and stir gently until combined without overmixing, add butter gradually while mixing, then add salt and vanilla, and mix until smooth and creamy.

To assemble the cake layers, place a cake layer on a round serving plate, spread some frosting on top, add another layer and spread frosting, and continue with the remaining layers.

To cover the cake, use a wide metal spatula to spread frosting on the sides and top, then sprinkle with red cake crumbs.