Red Velvet Cake

Preheat oven to 350 degrees F.

Grease and lightly flour three 9 x 2inch round cake pans, then line the bottoms with waxed paper.

To make the cake In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed on an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.

In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.

In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat.

In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

Divide the batter among the prepared pans. Bake for 3040 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack. When the cake has cooled, spread the frosting between the layers, then use the remaining frosting to ice the sides and top of the cake.