Making The Best Red Velvet Cake You'll Ever Eat

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For the cake:
2 and a 1/2 cups (310g) all-purpose flour
2 tablespoons (16g) Cocoa powder
1 teaspoon Baking soda
1 teaspoon Salt
1 and 1/2 cups (300g) Sugar
1 cup (240ml) buttermilk, room temperature
1 cup - 1 tbsp (200g) Vegetable oil
1 teaspoon white Vinegar
2 Eggs
1/2 cup (115g) butter, room temperature
1-2 tablespoons Red food coloring
2 teaspoons Vanilla extract

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Directions:

1. Preheat oven to 350F (175C).

2. In a large bowl sift flour, cocoa powder, baking soda and salt. Stir and set aside.

3. In a separate large bowl, beat butter and sugar until smooth. Add eggs one at the time, beating until combined after each addition. Add oil, vinegar, vanilla extract, buttermilk and beat until combined.

Gradually add the dry ingredients and mix after each addition until well combined.

Add food coloring and mix.

4. Pour the batter into baking pans greased with shortening and dust with flour.

5. Bake 35-40 minutes, until a toothpick inserted into the center comes out clean.

6. Cool the cakes in their pans on a wire rack for 10 minutes. Release from the pan, then let cool completely.