Red Velvet Cake

-Preheat the oven to 170 ºC. -Sift and reserve the Flour, Cocoa Powder, Baking Powder, Baking Soda and Salt in a bowl. -Mix the Buttermilk, or Buttermilk or Milk Cream (but not pastry cream), with the coloring red, Vanilla Extract, Vinegar and reserve. -Beat the Butter with the Sugar until it has whitened and we get a fluffy mixture. -Add the Eggs, one by one (do not add the next one until the previous one is completely incorporated). Continue beating 1 minute after each Egg. -Add to this mixture the dry ingredients that we had reserved in three times and the liquids in two times, starting and ending with the dry ones. -Pour the mixture into the previously greased mold. -Bake for 25-30 minutes, or until a toothpick inserted comes out clean. -Let the molds cool on a rack for about 15 minutes. -After this time, remove the cake from the mold and let it cool for at least 45 minutes. -When it is completely cold, wrap it in plastic wrap and let it rest in the refrigerator overnight. -The next day, the flavor and texture of the cake will be more established. -They can also be presented in individual molds, using cutters and filled with Cream Cheese frosting. For the Frosting you must beat 50 gr. of Butter at room temperature with 300 gr. of icing sugar until well combined. Then add 125 gr. of cold Cream Cheese and beat until creamy.