This is a very easy red velvet cake recipe, but it's perfect in every way. Classic red velvet color and authentic taste!
Pre-heat the oven to 350°F
Grease and prepare cake pans for baking, set aside
Sift together sifted cake flour, sugar, baking soda, salt, and cocoa powder, set aside.
In a large bowl, mix the vegetable oil and buttermilk until well blended.
Add the eggs to the buttermilk mixture, one at a time, mixing for about 30 seconds after each one. Scrape the bowl, then follow the next step.
Add red food color, vanilla, and vinegar to the buttermilk mixture, mix on low until well blended.
Add dry ingredients to wet ingredients in 3 parts. After each addition, mix only until dry ingredients are incorporated. Scrape the bowl, then mix on low for about 30 more seconds until batter is smooth and all of the ingredients are well blended.
Divide batter equally amongst cake pans, bake for approximately 30 minutes. The cake is done when it springs back from a light touch in the center and is slightly pulled away from the edges of the pan.
Remove cakes from the oven, cool for 10-15 minutes, remove cakes from pans and wrap in plastic wrap for later use or cool to room temp before frosting.
For a real treat frost with Sweet Bytes cream cheese frosting
This recipe makes a four layer 6" cake, a three layer 8" cake, a two layer 9" cake, or 24 cupcakes. If making cupcakes, reduce baking time to 20 minutes and check for doneness, mine usually take 20 - 22 minutes.