Red Velvet Cake

A classic red velvet cake with velvet crumb, subtle cocoa, and tangy cream cheese frosting.

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Preheat your oven to 350°F (175°C).
Grease the cake pans and line with parchment paper.
Sift the flour, cocoa, salt, and baking soda together in a bowl.
Cream sugar and oil until light and fluffy, then add eggs and vanilla.
Alternately mix in the dry ingredients and buttermilk.
Stir in vinegar and food coloring until well combined.
Divide the batter between the prepared pans.
Bake for 25–30 minutes or until a toothpick comes out clean.
Cool in pans for 10–15 minutes before inverting onto racks to cool completely.
Frost layers with cream cheese frosting once cooled.

Ensure all ingredients are at room temperature for better mixing. Use gel food coloring for a more vibrant cake.