Classic Red Velvet Cake

Classic Red Velvet Cake

Ingredients

 * 2 ½ cups all-purpose flour

 * 1 ½ cups granulated sugar

 * 1 tsp baking soda

 * 1 tsp fine salt

 * 1 tsp unsweetened cocoa powder

 * 1 ½ cups vegetable oil or canola oil

 * 1 cup buttermilk, room temperature

 * 2 large eggs, room temperature

 * 2 tbsp red food coloring (gel preferred)

 * 1 tsp white distilled vinegar

 * 1 tsp vanilla extract

Instructions

 * Prep Equipment: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans, line the bottoms with parchment paper, and dust lightly with flour.

 * Combine Dry Ingredients: In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.

 * Combine Wet Ingredients: In a separate medium bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract until smooth.

 * Mix Batter: Slowly add the wet mixture to the dry ingredients, mixing on low speed with an electric mixer or hand whisk until just combined. Avoid overmixing.

 * Bake: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

 * Cool: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely. Wrap tightly in plastic wrap (as shown in the image) and chill in the refrigerator for at least 1–2 hours before frosting to make leveling and assembly easier.