Red Velvet Cake Recipe

Preheat the oven to 325 F and thoroughly grease and flour two 9-inch round cake pans, then set them aside.

In a medium-sized bowl, whisk together the flour, baking soda, baking powder, cocoa powder, and salt, then set aside.

In a large bowl, mix the sugar and vegetable oil, then add the eggs, buttermilk, vanilla, and red food coloring, stirring until combined.

Add the coffee and white vinegar to the mixture.

Gradually combine the wet and dry ingredients, mixing after each addition until just combined, noting that the batter will be thin.

Divide the batter evenly between the prepared pans.

Bake on the middle rack for 30-40 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached, being careful not to overbake.

Allow the pans to cool on a rack until they are warm to the touch.

Run a knife or offset spatula around the inside of the pans to loosen the cakes, then gently remove them and let them finish cooling.

Once the cakes are completely cool, frost them with cream cheese frosting.