Name: Red Velvet Cake (Three-Layers)
Total time: PT-492454H26M12S
Yield: 6
Cuisine: Southern
Ingredients: 3-1/2 cups cake flour; 1/3 cup unsweetened cocoa powder; 1-1/2 teaspoons salt; 2 cups canola oil; 2-1/4 cups sugar; 3 large eggs, at room temperature; 3 ounces liquid red food coloring OR 1 teaspoon red gel food coloring mixed with 6 tablespoons water; 1-1/2 teaspoons vanilla extract; 1-1/4 cups buttermilk; 2 teaspoons baking soda; 2-1/2 teaspoons white vinegar

Ingredients

3-1/2 cups cake flour
1/3 cup unsweetened cocoa powder
1-1/2 teaspoons salt
2 cups canola oil
2-1/4 cups sugar
3 large eggs, at room temperature
3 ounces liquid red food coloring OR 1 teaspoon red gel food coloring mixed with 6 tablespoons water
1-1/2 teaspoons vanilla extract
1-1/4 cups buttermilk
2 teaspoons baking soda
2-1/2 teaspoons white vinegar

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Instructions

Preheat oven to 350°F. Butter bottom and sides of three 9-inch cake pans well AND line pans with parchment paper. Have prepared pans at the ready because the batter needs to be added to them as soon as it is mixed.
Combine the cake flour, cocoa and salt in a bowl. Mix well and set aside.
Combine the oil and sugar in the bowl of an electric mixer and beat on low speed until well blended. Add eggs one at time, beating well after each addition.
With mixer running at lowest setting, slowly add the red food coloring and the vanilla. Add the flour mixture alternately with the buttermilk, scraping down the bowl as necessary. Beat only long enough to ensure that batter is thoroughly mixed. Turn off mixer.
Turn the mixer back on. Combine the baking soda and vinegar in a small cup. With mixer running, add the vinegar/soda and beat for about 10 seconds.
Divide the batter evenly among the three prepared pans. Bake in a 350°F oven for 40 to 45 minutes, or until a cake tester comes out clean. Allow layers to cool on a rack in pans for 20 minutes before turning out. Peel off parchment paper. Let cake cool completely before frosting.