In a large bowl, combine the flour, cornstarch, cocoa powder, and baking soda. Stir together to combine, then set the bowl aside.
In a large mixing bowl, or using a stand mixer, combine the butter and the sugar. Mix until they are creamy together. Add in the eggs, vanilla and lemon juice. Continue mixing, combining the ingredients together. Add in the flour mixture and milk, in increments, mixing until it is well combined with the sugar mixture. Add in the food coloring, mixing on medium speed until the color is evenly distributed. You may add in an additional tsp of color, until it reaches your desired color, however, I used exactly TWO Tablespoons of color, and it was very bright!
Evenly pour the batter into two lightly sprayed 8 inch round cake pans. Bake for 25-30 minutes, until an inserted toothpick comes out clean or the top of the cake springs back when touched.
Allow the cakes to cool before frosting. Cut any dome or “tops” of the cakes so they are both even and flat. Save the tops to crumble and coat/decorate the cake.
For the Frosting
In a large mixing bowl, combine the cream cheese and butter. Mix until they are soft and creamy. Add in the extract and powdered sugar, beating until the frosting is smooth and creamy. Mix in the seedless jam and mix until it is evenly distributed into the frosting. (It will turn the frosting a light pink)
This recipe is enough frosting to frost a two layer, 8 inch cake.
For the best red velvet cake, all ingredients should be at room temperature before you combine them. They will mix more easily so that you have a uniformed texture.
Make cup cakes instead! This recipe will make around 30 cupcakes and they will need to bake for around 20 minutes.