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Red Velvet Cake



Adjust oven rack to middle position and heat oven to 350 degrees.
Grease and flour two 9-inch cake pans.
Whisk flour, baking soda and salt in a medium bowl.
Whisk the buttermilk, vinegar, vanilla and eggs in a large measuring cup.
Mix cocoa and food coloring in a small bowl until a smooth paste forms.
With an electric mixer on medium-high speed, beat butter and sugar until fluffy.
Add the flour mixture and buttermilk mixture alternating, in two batches, beating after each addition until combined.
Add the cocoa mixture and beat on medium speed until completely incorporated.
Divide the batter evenly between the prepared pans.
Bake until a toothpick inserted in the center comes out clean, about 25 minutes.
Cool cake in pans 10 minutes, then turn onto rack to completely cool.
Frost when completely cooled.
Can be refrigerated up to 3 days - if it lasts that long!