Red Velvet Cake

INGREDIENTS

Unsalted butter, for cake pans 2 1/2 cups cake flour, not self-rising 1 teaspoon salt 1/4 cup cocoa powder 1 1/2 cups sugar 1 1/2 cups canola oil 2 large eggs 1/4 cup red food coloring 1 teaspoon pure vanilla extract 1 cup buttermilk 1 1/2 teaspoons baking soda 2 teaspoons white vinegar Seven-Minute Frosting

COOK'S NOTE
If you want your cake to be even redder, increase the food coloring by one to three tablespoons.

DIRECTIONS
1. STEP 1
Heat oven to 350 degrees. Generously butter two 9-by-2-inch round cake pans. Sprinkle with flour, and tap out the excess; set aside. In a medium bowl, whisk cake flour, salt, and cocoa; set aside.

2. STEP 2
In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and oil, and beat on medium speed until well combined. Add eggs, one at a time, beating well after each addition. Add food coloring and vanilla, and beat until well combined. Add flour mixture, alternating with buttermilk, scraping the sides of the bowl with a rubber spatula as needed.

3. STEP 3
In a small bowl, mix baking soda and vinegar until combined. Add to batter, and beat for 10 seconds. Evenly divide batter between the prepared pans.

4. STEP 4
Bake until a cake tester inserted in the center of each cake comes out clean, 30 to 35 minutes. Transfer to a wire rack to cool in the pans for 5 minutes. Remove from the pans, and return to the rack to cool completely.