How to bake Red Velvet Cake?

Preheat the oven to 350ºF. Grease two 8-inch square pans and lines the pans with parchment so that it comes up the sides as well. Using electric beaters or in a stand mixer fitted with the paddle attachment, beat the butter until smooth, then add the sugar and beat until light and fluffy. Add the eggs one at a time and beating well after each addition, beat in the vanilla. In a separate bowl, sift the flour, cocoa powder, baking soda, baking powder, and salt. Add this alternately with the buttermilk, starting and ending with the flour. Stir the white vinegar and food color together and add this to the cake batter on low speed, but mixing until blended in. Scrape the batter into the prepared pans and spread to level. Bake the cakes for about 35 minutes, or until a tester inserted in the center of the cake comes out clean. Cool the cakes in their pans for 20 minutes, then turn them out to cool completely.

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