Ingredients:

2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cocoa powder
1 teaspoon salt
1 cup (2 sticks) butter, softened
2 cups granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup buttermilk
2 tablespoons red food coloring
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon lemon juice

Instructions:

1. Preheat oven to 350°F (176°C). Grease and flour two 9-inch round cake pans.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, cocoa powder and salt.

3. In the bowl of an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla.

4. Add the dry ingredients to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Beat just until blended.

5. Add the red food coloring and beat until the desired shade is reached. Divide the batter between the prepared pans.

6. In a medium bowl, beat the cream cheese until smooth. Add the sugar, egg, vanilla and lemon juice and beat until blended.

7. Pour the cream cheese mixture on top of the red velvet batter in each pan.

8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

9. Let cool completely before serving.