Red Velvet Cake

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. 2

   In a large bowl, sift together the all-purpose flour and unsweetened cocoa powder. Set aside.

3. 3

   In a separate large bowl, whisk together the granulated sugar and vegetable oil until well combined. Beat in the eggs one at a time, then stir in the vanilla extract and red food coloring until thoroughly mixed.

4. 4

   Add the flour mixture to the sugar and oil mixture in parts, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.

5. 5

   In a small bowl, combine the baking soda and white vinegar, which will fizz. Quickly fold this into the cake batter until evenly distributed.

6. 6

   Divide the batter evenly between the prepared cake pans. Tap the pans on the counter to release any air bubbles.

7. 7

   Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

8. 8

   Allow the cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

9. 9

   Once cooled, you can frost the cake with your choice of cream cheese frosting or buttercream frosting. Assemble the cake by placing one layer on a serving plate, spreading frosting over it, then topping with the second layer and covering the entire cake with frosting.

10. 10

    Decorate as desired and serve.