• Preheat the oven to 350 degrees and line one 8-inch cake pan (you can also use a 9-inch) with parchment paper then nonstick spray. Set aside.

Red Velvet Cake

• In a medium-sized mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
• In the bowl of an electric stand mixer using the paddle attachment, cream together the butter and sugar on med-high speed until fully combined (it'll be a lumpy and that's ok!).
• Reduce the speed to medium and mix in the egg, vegetable oil, red food coloring, vinegar, and vanilla extract. Be sure to scrape the sides of the bowl as needed.
• On low speed, alternately add the flour mixture and buttermilk, starting and ending with the flour (flour, buttermilk, flour) and mixing just until combined. Remove the bowl from the stand mixer and fold in any loose ingredients with a rubber spatula.
• Scrape the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted into the middle of the cakes come out clean. Let the cake cool in the pan for 30 minutes before removing and placing it on a wire rack to cool completely.

Cream Cheese Frosting

• In the bowl of an electric stand mixer using the paddle attachent, cream together the cream cheese and butter on high speed until light and creamy (2-3 minutes). Add the powdered sugar and vanilla extract and mix on low speed until combined (30 seconds).
• Increase the speed to high and beat for an additional 1-2 minutes until smooth and creamy.

Assemble

• Once the cake is cooled, use an offset spatula to spread on the cream cheese frosting. Then add your sprinkles.
• Keep any leftover cake slices in an airtight container in the refrigerator for up to 5 days.