Red Velvet Cake

Preheat oven to 350 degrees F. Grease two 9-inch round cake pans, line bottoms with parchment paper, and grease again.

In medium bowl, whisk flour, cocoa, baking powder, and salt. In small bowl, mix buttermilk and food coloring.

In large bowl with mixer on medium-high speed, beat butter and sugar until fluffy and pale. Reduce speed to medium and beat in eggs, 1 at a time, until well incorporated, scraping bowl occasionally.

Reduce speed to low. Alternately beat in flour mixture and buttermilk mixture, beginning and ending with flour mixture. In small bowl, stir together vinegar and baking soda. Immediately fold into cake batter until fully incorporated.

Divide batter between prepared pans. Bake 35 minutes or until toothpick inserted in centers comes out clean.

Cool in pans on wire rack 10 minutes. Invert cakes onto rack, discard parchment, and cool completely.

Tips & Techniques Holiday Tip: Red velvet cake makes a perfect Halloween treat! Let homemade chocolate syrup drip down the sides of the cake for an even spookier look.