The ultimate cookbook for deserts

Red velvet cake

Ingredients:
2 and 2/3 cups all purpose flour
1/4 cup natural unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter softened to room temperature
1 and 3/4 cups granulated sugar
2 large eggs room temperature
1/2 cup oil
liquid red food color
2 teaspoons pure vanilla extract
1 teaspoon distilled white vinegar
1 and 1/3 cups buttermilk room temperature

Instructions:
In a large mixing bowl, whisk together the cake flour, cocoa powder, baking soda, and salt. Then sift the dry ingredients to remove any lumps of cocoa powder. Set aside.
In a large mixing bowl , cream together the butter and sugar on medium speed for 4-5 minutes.
Add the eggs and mix until fully combined, then mix in the oil,a few drops of red food color, vanilla extract, and vinegar stopping to scrape down the sides of the bowl as needed.
Mix in the dry ingredients in three additions alternating with the buttermilk, starting and ending with the dry ingredients. Make sure to mix each addition until just combined and be careful not to over mix the batter.
Preheat oven to 350°F (177°C). Apply some butter to a cake pan with parchment paper and butter it again.
Add the cake batter to the pan and spread the batter around into one even layer.
Bake at 350°F (177°C) for a about 30 minutes or until a toothpick inserted into the center of the cakes comes out clean. Carefully remove the pan from the oven and let it cool.
Then, carefully remove the cakes from the cake pans and place on the wire rack to cool completely.
Level the cake and then add some frosting and smooth it out into an even layer.
Optional: Decorate the cake with cream cheese spread, red velvet crumbs,etc

And voilà! Your delicious red velvet cake is now ready!