Red Velvet Cake

2 1/4 cups sifted flour(sifted, then measured)
2 tbsp unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 tbsp red food coloring
1 tsp distilled white vinegar
1 tsp vanilla extract
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter room temperature
2 large eggs

Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating until well blended after each addition. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions. Divide batter between prepared pans.
Bake cakes until tester inserted into center comes out clean, about 27 minutes. Cool in pans on racks 10 minutes. Turn cakes out onto racks; cool completely.

FROSTING
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 tbsp vanilla extract
2 1/2 cups powdered sugar

Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth. Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over top of cake. Add Second layer and frost with remaining frosting.

Optional- I LOVE berries so I add them to the middle of the cake and decorate the outside with them.
3 1/2-pint baskets fresh raspberries

3 1/2-pint baskets fresh blueberries