Velvet Cake

Position racks so that the cake layers will bake in the middle of an oven and preheat the oven to 350 degrees F.

Grease and line two 9-inch round cake pans. Set aside.

Place the flour, cocoa, cinnamon, baking powder, baking soda, and salt together in a strainer or sifter into a bowl. Repeat the process two more times. Whisk to mix well and set aside.

In the bowl of a strand mixer fitted with a flat beater, or in a bowl with a hand mixer, beat the butter at medium speed until soft and creamy, about 45 seconds. With the mixer still running, slowly add the sugar, then stop the mixer and scrape the mixture that clings to the sides of the bowl into the center. Continue beating at medium speed until the mixture is very light and fluffy, about 5 minutes. Slowly drizzle in the eggs and beat well; stop at least once to scrape the sides of the bowl. Add the vanilla and liquid food coloring if using) and blend well. If using coloring paste, add 1/4 cup water and blend well, then add enough of the paste, a little at a time, to create an intense color.

Using the mixer on low speed or a rubber spatula, fold in about one-third of the flour mixture, then half of the buttermilk or sour cream, scraping the sides of the bowl and folding just until the ingredients are incorporated. In the same manner, fold in half of the remaining flour mixture, then the remaining buttermilk or sour cream, and finally the remaining flour mixture.

Divide the batter evenly between the prepared pans and smooth the surfaces with a rubber spatula. Bake until each cake layer springs back when lightly touched in the center with your fingertip and a wooden skewer inserted into the center of each layer comes out clean, about 25 minutes.

Remove the pans to a wire rack to cool for 5 to 10 minutes, then turn the cake layers out onto the rack to cool completely.

Prepare the Cream Cheese Frosting as directed.