Red Velvet Cake with Cream Cheese Frosting and Chopped Walnuts

Ingredients

For the Red Velvet Cake:

All-purpose flour: 2 ½ cups (310 g)
Cocoa powder: 1 tablespoon
Baking soda: 1 teaspoon
Salt: ½ teaspoon
Unsalted butter, softened: ½ cup (115 g)
Granulated sugar: 1 ½ cups (300 g)
Eggs: 2 large
Vegetable oil: ½ cup (120 ml)
Red food coloring: 1 tablespoon (adjust to desired color)
Vanilla extract: 1 teaspoon
Buttermilk: 1 cup (240 ml)
White vinegar: 1 teaspoon
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For the cream cheese frosting:

Cream cheese, softened: 8 ounces (225 g)
Unsalted butter, softened: ½ cup (115 g)
Powdered sugar: 3 cups (360 g)
Vanilla extract: 1 teaspoon
For the filling:

Chopped nuts (pecans or walnuts work well): ½ cup (60 g)
Instructions
Prepare the cake batter:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake pans or line them with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside.
In a large bowl, beat together softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
Stir in oil, red food coloring and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until well combined. Stir in the vinegar.

Bake the cake:

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