Red Velvet Cake

Tar Italian Cake Recipe Red Velvet Cake 
Vegetable oil for pan 
1/2 cup flour 
1 1/2 cups sugar 
1 teaspoon baking soda 
1 teaspoon of fine salt
 1 teaspoon of cocoa powder 
1 1/2 cup vegetable oil1 cup buttermilk, at room temperature 
2 large eggs, at room temperature
 2 tablespoons red food coloring (1 ounce)
 1 teaspoon distilled white vinegar
 1 teaspoon vanilla extractCream Cheese Frosting, recipe followsCrushed pecans, for garnishMaking way Tar Italian Cake Red Velvet CakePreheat oven to 350 degrees F. lightly grease and flour 3 (9 by 1 1/2-inch round) cake pans.
 In a large bowl, whisk flour, sugar, baking soda, salt, and cocoa powder. In a large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.Using a stand mixer, mix the dry ingredients into the wet ingredients until blended and smooth dough is formed.Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating pan half through cooking, until cakes pull away from sides of pan and a toothpick inserted in center of cake comes out clean, about 30 minutes.Remove cake from oven and run a knife around the edges to loosen them from the sides of the pan. One by one, invert the cake onto a plate and then re-invert them to a cooling rack, rounded-side up. Allow to cool completely.Frost the cake. Place 1 layer, rounded-side down, in the middle of the cake stand rotates. Using a palette knife or offset spatula spread some of the cream cheese frosting over the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with pecans.Cream Cheese Frosting:1 pound cream cheese, softened4 cups sifted powdered sugar '2 sticks unsalted butter (1 cup), softened1 teaspoon vanilla extractIn a stand mixer fitted with the paddle attachment, or with a handheld mixer in a large bowl, combine cream cheese, sugar, and butter on low speed until incorporated. Increase speed, mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape down the sides bowl with a rubber spatula.)Reduce mixer speed to low. Add vanilla, increase speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in refrigerator until somewhat stiff, before using. Can be stored in the refrigerator for 3 days.