Beat the butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

In a small bowl, combine the cocoa powder, vanilla extract, food coloring, and a splash of the buttermilk into a smooth paste.

Add this cocoa mixture to the butter mixture and beat until fully incorporated.

In another bowl, whisk together the flour, baking soda, and salt.

Mix the remaining buttermilk with the lemon juice.

Alternately add the dry ingredients and the buttermilk mixture to the batter, mixing until everything is just combined.

Grease the cake pans and line the bottoms with parchment paper.

Divide the batter evenly among the pans.

Let the cakes cool in their pans for about 10 minutes.

Turn them out onto a wire rack and cool completely.

Once the cakes are completely cool and the frosting is ready, trim the domed tops off each cake layer. Save the trimmings.

Slice each cake horizontally in half to create six layers.

Place the first layer on a serving plate or cake stand.

Spread 2 to 3 tablespoons of cream cheese frosting over the layer.

Continue stacking the cake, frosting each layer as you go.

Finish with the bottom of one cake turned upside down for a perfectly flat top.

Frost the top and sides of the cake with the remaining frosting.

Crumble the reserved cake trimmings into fine crumbs by rubbing the pieces together.

Sprinkle the crumbs over the top and around the bottom edge of the cake, or decorate however you like.

Your red velvet cake is now ready to serve!